Mdardara Lentil and Rice Pilaf
Delight in the comforting flavors of Mdardara, a classic Middle Eastern lentil and rice pilaf that is as wholesome as it is flavorful. This hearty dish combines tender brown lentils and fluffy long-grain rice, infused with aromatic spices like cumin, allspice, and cinnamon for a warmly spiced profile. The star of this recipe, however, is the deeply caramelized onions that lend a rich, sweet-savory note and double as a beautiful garnish. Cooked in a single skillet, Mdardara is not only easy to prepare but also naturally vegan and gluten-free, making it a versatile choice for any dinner table. Serve it warm or at room temperature, topped with fresh parsley for a pop of brightness, and pair it with a crisp salad or yogurt for a complete meal. Perfect for meal prep or family gatherings, this humble yet robust dish celebrates the simplicity of wholesome ingredients and bold flavors.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup white rice (long-grain or basmati)
- 3 pieces large onions
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 4 cups water
- 0.25 cup fresh parsley (optional, for garnish)
Instructions
Rinse the brown lentils under cool water and set aside.
In a large saucepan, bring 4 cups of water to a boil. Add the lentils and cook for 15 minutes. The lentils should be slightly tender but not fully cooked. Drain and set aside, reserving 1 cup of the cooking liquid.
While the lentils cook, peel and slice the onions into thin rings.
In a deep skillet or pot, heat 3 tablespoons of olive oil over medium heat. Add the onion slices and cook, stirring occasionally, for 15-20 minutes until the onions are deeply caramelized and golden brown. Remove half of the onions and set aside for garnish.
To the remaining onions in the skillet, add the ground cumin, ground allspice, and ground cinnamon. Stir for 1 minute until fragrant.
Add the drained lentils, white rice, and the reserved 1 cup of lentil cooking liquid to the skillet. Stir well to combine.
Add 2.5 cups of water, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid.
Simmer for 20-25 minutes, or until the rice and lentils are fully cooked and the liquid is absorbed.
Turn off the heat and let the Mdardara sit, covered, for 5-10 minutes to allow the flavors to meld.
Fluff the pilaf with a fork and transfer to a serving dish.
Garnish with the reserved caramelized onions and fresh parsley, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 24.5 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1813 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
