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Milk Street Recipe

Lebanese Lentils and Rice with Crisped Onions (Mujaddara)

50 minutes

Rice and lentils with caramelized onions is a much-loved food in the Middle East. This is our take on the version we tasted in Lebanon, where the dish is called mujaddara. The rice and lentils are simmered together in the same pot, with the lentils getting a 10-minute head start so both finish at the same time. Meanwhile, the onions are fried until crisp and deeply caramelized—almost burnt, really—to coax out a savory bittersweet flavor. Serve hot, warm or at room temperature with a dollop of plain yogurt. It’s a delicious accompaniment to grilled or roasted meats, but it’s hearty enough to be the center of a vegetarian meal.

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