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Cooking 101
Served across the Middle East, Mujadara is a hearty, vegetarian dish of lentils and rice, served with crispy onions. It's a perfect canvas for our Golden Tahini, and we like to brighten it up with lots of chopped, fresh herbs.
Chef Tip: Cooking the lentils for a bit before you add the rice makes this a super easy dish. Not exactly a one-pot (you're cooking the onions separately), but easier than you'd think!
Cooking oil
1½ cups lentils
2 cups long-grain rice
Salt
Olive oil
2 onions, thinly sliced
1 bunch parsley leaves, chopped
1 cup of plain Greek yogurt
In a large Dutch oven, add a drizzle of oil, the lentils, and 4 cups of water. Bring to a boil, then reduce to a simmer and cook covered until the lentils are tender but not fully cooked, about 10 to 15 minutes. Most of the liquid should be absorbed
Add the rice to the pot of lentils, plus 2 more cups of water and a few pinches of salt. Bring to a boil, then cover the pot and reduce the heat to simmer. Cook until the rice is tender, about 15 more minutes
Meanwhile, in another small, heat enough oil to cover half of the onions and cook them over medium heat until they're crispy. Pour out most of the oil and sauté the rest of the onions until they're caramelized
In a small bowl, combine the yogurt with about ¼ pouch of Tahini sauce
Remove the rice and lentil mixture from the heat, stir in the sautéed onions, about ¼ pouch of Golden Tahini sauce, and half of the chopped parsley
Serve the lentils topped with the yogurt sauce, the remaining parsley, and the crispy onions
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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