A hearty legume dish from the cuisines of the Arabian Peninsula, mudardara is made by cooking green lentils with rice and cumin, then topping it with slowly caramelized onions. The onions’ deep sweetness turns a simple rice dish into something special.
Boil the green lentils in plenty of water for 10 minutes, then drain. This helps them finish cooking at the same time as the rice.
Cook the sliced onion in two-thirds of the olive oil over low heat for 25 minutes, stirring often, until deeply golden and very soft.
Toast the cumin in the remaining olive oil. Add the rice and parboiled lentils, then pour in the hot water and add the salt. Cover and cook over low heat for 15 minutes.
Let the rice rest, fluff it with a fork, and spread plenty of caramelized onion over the top. Serve warm.
Keep the heat low and stir often while caramelizing the onion; high heat will burn it and turn the dish’s characteristic sweetness bitter. No common allergens are known for this recipe.
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