Mujaddara (Lentil, Bulgur and Browned Onion Pilaf)

Method13 steps

1. 1

   Step 1: Chop ALL 4–5 medium onions and prepare a large skillet for browning them.

   Uses 4–5 medium onions, chopped

2. 2

   Step 2: Pour ALL 1½ cups olive oil into the cold skillet and immediately add ALL the actual chopped onions from stage 1. Put the skillet over high heat and continue to stage 3.

   Uses 1½ cups olive oil for frying onions; strain and reserve the actual onion oil · Complete actual chopped onion batch

3. 3

   Step 3: Cook the actual onions and oil from stage 2, stirring frequently, until richly browned, about 1 hour. Watch closely and adjust the heat as needed to keep the onions from burning.

   Brown onions: about 1 hour · 60 minUses Complete actual onion and olive-oil frying batch

4. 4

   Step 4: Drain ALL the actual browned onions and frying oil from stage 3 through a fine-mesh strainer over a heatproof bowl. Keep the browned onions and actual reserved onion oil as TWO separate outputs; the strained oil yield is not specified.

   Uses Complete actual browned onions and frying oil

5. 5

   Step 5: Set aside ALL the actual drained browned onions from stage 4 for the final topping. Keep the separate reserved onion oil for the measured draws in stages 7 and 11.

   Uses Complete actual drained browned onion output

6. 6

   Step 6: While the onions cook, bring about 6 cups water to a boil in a large stockpot. Add ALL 1 cup dry lentils, reduce to a simmer and cook about 15 minutes, until softened but still retaining some bite. Drain through a strainer, keeping ALL the actual partially cooked lentils and ALL their actual cooking liquid separately. The recovered liquid volume is not specified.

   Lentils: initial 15-minute simmer · 15 minUses About 6 cups water to initially cook lentils; reserve actual cooking liquid · 1 cup dry lentils

7. 7

   Step 7: Return ALL the actual drained lentils from stage 6 to the stockpot. Add ALL 1¼ cups dry coarse bulgur, ALL 2 teaspoons salt, a measured ¼ cup of the actual reserved onion oil from stage 4 and a measured 2 cups of the actual reserved lentil liquid from stage 6. Reserve the remaining oil and lentil liquid.

   Uses Complete actual drained partially cooked lentil output · 1¼ cups dry coarse bulgur wheat · 2 teaspoons salt for pilaf · ¼ cup actual reserved onion oil · 2 cups actual reserved lentil cooking liquid

8. 8

   Step 8: Cover the actual lentil-bulgur mixture from stage 7. Bring to a boil over high heat, then reduce to the lowest setting for a gentle covered simmer.

   Uses Complete actual seasoned lentil and bulgur mixture with measured oil and cooking liquid

9. 9

   Step 9: Cook the actual covered pilaf from stage 8 for about 30 minutes, then check the lentils and bulgur for doneness. This is an initial check; both must be fully tender before stage 11.

   Covered pilaf: initial 30-minute check · 30 minUses Complete actual covered simmering lentil-bulgur pilaf

10. 10

    Step 10: If the lentils or bulgur in the actual pilaf from stage 9 are still hard, add a little fresh water, cover again and continue on low heat, checking until BOTH are fully cooked. The additional water amount and cooking time are unspecified.

    Uses Complete actual pilaf after initial 30-minute doneness check · Additional water if lentils or bulgur are still hard; amount not specified

11. 11

    Step 11: Once ALL the actual pilaf from stage 10 is fully cooked, remove it from the heat and stir in a SECOND measured ¼ cup of the actual reserved onion oil from stage 4. Add more of that same reserved oil only if needed, with the additional amount unspecified, and adjust with optional extra salt. Reserve any unused onion oil and lentil liquid.

    Uses Complete actual fully tender lentil-bulgur pilaf · Another ¼ cup actual reserved onion oil · Additional actual reserved onion oil only if needed; amount unspecified · Additional salt to adjust the cooked pilaf; amount not specified

12. 12

    Step 12: Place ALL the actual finished lentil-bulgur pilaf from stage 11 on a serving platter. Top with ALL the actual drained browned onions reserved in stage 5 and serve promptly with plain dairy yogurt.

    Uses Complete actual finished lentil-bulgur pilaf · Complete actual reserved drained browned onion topping · Plain dairy yogurt for serving; amount not specified

13. 13

    Step 13: Refrigerate leftovers promptly in shallow covered containers, within 2 hours, at 4°C or colder for up to 3–4 days. Reheat the actual pilaf throughout to 74°C (165°F), or serve a promptly refrigerated portion cold or briefly brought toward room temperature within that 2-hour limit. Keep the dairy yogurt refrigerated until serving.

    Uses Actual completed mujaddara and yogurt serving components