Baked mujadara is a delicious, oven-cooked version of the classic Middle Eastern dish, combining lentils, rice, and onions with aromatic spices. it delivers a comforting, nutritious meal that’s super easy to prepare.
Mujadara is a classic Middle Eastern dish that I first ate in Israel sometime in the 1990s. I fell in love with its earthy, nutty flavours, gentle spices and delicious fried onions, and I’ve been making versions of it ever since.
Stovetop cookery
Traditionally, this homely dish is made on the stovetop. You can leave the pot to simmer to comforting deliciousness while you get on with preparing other dishes or taking care of chores. However there are drawbacks to this method. Stovetop cooking is more prone to burning or sticking to the pan, and if you’re cooking for a crowd, burner space may be at a premium.
I recently decided to address these challenges and make mujadara in the oven. I love a dish that I can pop into a hot oven and leave to its own devices! The baked mujadara didn’t disappoint – all the familiar rich flavours were there, and the rice was fluffy and delicious.
So if you’re looking for a low-maintenance weeknight dinner option, or a dish that can serve a crowd without demanding constant attention, baked mujadara fits the bill perfectly.
The baking advantage
While the traditional method of preparing mujadara on the stove has its merits, baking this dish really did unlock a multitude of benefits. Baking at a consistent temperature allowed for even cooking of the lentils and rice, so each grain came out perfectly tender and fluffy. The indirect heat of the oven also meant that the risk of burning on the bottom of the pot was significantly reduced. Fewer burnt pans to scrub – bonus!
The steady heat of the oven also helped to intensify the flavours in the dish. Although I fried the onions off before adding them to the rice and lentils, they continued to caramelise in the oven, imparting a rich and robust taste. The spices also infused into the rice throughout the baking process. All of this helped to create a more layered and deeper flavour.
In addition to enhancing taste and texture, the baking method is also much easier! It requires less hands-on attention than the stovetop method, freeing up time for you to prepare other aspects of your meal. Oven baking is also a forgiving cooking method. This means that timing can be a little more approximate, making the moments preceding dinner much less stressful.
The origins of mujadara
Mujadara is a simple, cherished dish that has been a staple among both rich and poor families for centuries. Eaten and enjoyed by both Jews and non-Jews, the recipe combines lentils, rice, spices and onions, to create a filling dish with nutty, earthy flavours. The combination of grains and pulses also provides a complete protein, making it an essential vegetarian recipe in many households.
In The Book of Jewish Food, Claudia Roden recalls eating the dish in Egypt, where it is known as megadarra. Her family enjoyed it with yogurt as a dairy dinner on Thursday evenings.
Food historian Gil Marks traces the dish to ancient Persia or India. In Encyclopaedia of Jewish Food he notes that versions were also made and eaten in Egypt, Greece, the Levant and Yemen. He outlines how the dish is often eaten by mourners, and during the Nine Days before the fast of Tisha B’Av. This period remembers the destruction of the Jewish Temple in Jerusalem. Many people consider this a sad and solemn time, during which they refrain from eating meat.
Ingredients in baked mujadara
Since mujadara is a relatively simple dish, it’s essential that you choose quality ingredients to ensure the dish’s hearty and savoury character. This will ensure your baked mujadara will be a delicious meal that will delight your diners.
To make baked mujadara yourself you will need:
- Lentils – rich in fibre and protein, these bring delicious earthy notes and hearty nutrition. I prefer to use brown or green lentils as their firm texture maintains integrity throughout the baking process. For speed and convenience I use canned lentils, but you can cook dried lentils from scratch, and then use them in the recipe below.
- Rice – this forms the main part of the dish, and absorbs the aromatic spices. I like to use brown basmati, as the grains stay separate and fluffy when cooked. However, you can use any long grain brown or white rice to make your baked mujadara. Note that white rice may have a slightly shorter cooking time.
- Onions – once sautéed in olive oil, these provide a delicious rich and sweet flavour that weaves through the lentils and rice. You can keep some back for a tasty garnish, or simply add them all to the main part of the dish.
- Spices – I use cumin, coriander, turmeric, allspice and cinnamon, which combine to infuse the dish with warming fragrant tones.
- Herbs – chopped fresh herbs like parsley or mint sprinkled over the finished dish add a burst of colour and freshness.
- Olive oil – a high-quality oil is crucial for both sautéing the onions and spices, and adding a rich, fruity flavour to the dish. A generous drizzle before serving will enhance the richness of the baked mujadara and ensure a delicious, sumptuous dish.
Baked Mujadara – healthy comfort food
Mujadara is known for its comforting blend of lentils, rice, spices and onions, and baking it only enhances its cosy qualities. The aroma that emanates from the oven as it cooks is truly uplifting! Baking the mujadara allows the rice and lentils to full absorb the flavours and seasonings so that every bite is comforting perfection.
This substantial and nutritious dish is healthy comfort food at its best! Its wholesome, hearty ingredients provide flavoursome, soothing nourishment, that not only warms the stomach but also the soul.
How to make baked mujadara
Creating the perfect baked mujadara is a relatively straightforward process. Here’s what you need to do:
- Preheat your oven to a moderate heat of 180°C (350°F) .
- Slice a large onion. Sauté it in olive oil over medium heat until caramelised, which will take approximately 10-12 minutes.
- Prepare the rice by rinsing it under cold water to remove any excess starch.
- Drain the tinned lentils and rinse off any excess salt. (Or measure out your home cooked lentils.)
- Add the spices to the pan and cook for 1-2 minutes.
- Combine the lentils, rice, spices and caramelised onions in a baking dish, mixing them gently together. You can reserve some onions for garnish if desired.
- Pour in water so that it covers the rice and lentil mixture.
- Cover the baking dish tightly with aluminium foil or a suitable oven-proof lid. This will keep the moisture in and allow the rice to steam perfectly as it bakes.
- Bake in the preheated oven until the rice is fluffy and all the liquid has been absorbed. This should take around 45-60 minutes.
- Remove the mujadara from the oven and let it sit, covered, for about 5-10 minutes. This allows the flavours to develop and the texture to reach its optimum.
- Fluff with a fork before serving. Top with a drizzle of olive oil, any reserved onions and a sprinkle of chopped fresh herbs.
This method produces a mujadara with a perfect harmony of textures and flavours, with the convenience of an all-in-one, oven-cooked dish. The result is a tasty, aromatic, and comforting meal that is sure to please.
What to serve with baked mujadara
Once your baked mujadara has finished cooking, the excitement of eating it begins! But what else to serve alongside?
Mujadara is simple but rich with oil and spices. It goes well with dishes that have some freshness and acidity like Israeli chopped salad or pickled green plums. Tangy yogurt or dishes and sauces made with feta cheese are also good choices.
I love to serve mujadara with roasted vegetables, like these maple roasted carrots and parsnips, or an impressive hasselback butternut squash. Garnish with toasted nuts for added crunch and textural contrast.
Iraqi Jews often top their mujadara with fried eggs, which are a great accompaniment! Mix the runny yolk into the rice and lentils for a real treat.
Mujadara also goes well with simply cooked fish, or with any Middle Eastern style dishes, such as humous basar, falafel or crunchy red cabbage salad. You can eat leftovers cold as a salad, but make sure to store in the fridge and consume within 24 hours.
How to store mujadara
It’s best to eat your baked mujadara straight away. However you can keep any leftovers in a sealed box in the fridge for up to 24 hours, and longer in the freezer. You can eat the mujadara cold or at room temperature. However if it has been frozen, or if you are reheating it, make sure that the rice is piping hot before serving.
Health benefits of baked mujadara
Baked mujadara is not only a delectable dish but also comes packed with numerous health benefits. Lentils are a fantastic source of plant-based protein and dietary fibre which helps to maintain a healthy digestive system. Moreover, lentils are rich in important minerals such as iron and folate, which are vital for many bodily functions.
Whole grain brown rice, another staple of the dish, is a great energy source. A diet with plenty of whole grains is also associated with a reduced risk of heart disease, diabetes, and certain cancers.
Humble onions are high in vitamin C and antioxidants, which help combat the damage caused by free radicals. As such, they can lessen the risk of chronic diseases. Additionally, the use of spices like cumin and turmeric also introduces anti-inflammatory compounds that promote overall health.
Baked mujadara is a nutritious meal that fits well into a healthy diet. It also packs a punch in the taste department – win win!
I’ve no doubt I’ll still be enjoying mujadara in another 30 years time! I hope you will be too.
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📖 Recipe
Baked Mujadara – Middle Eastern rice with lentils and onions
Ingredients
- 1 large onion
- 4-5 tablespoon olive oil
- 400 g tinned green or brown lentils
- 120 g brown basmati rice
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ½ teaspoon allspice
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoon chopped fresh parsley or mint (optional)
Instructions
- Preheat the oven to 180℃ (350℉).
- 1 large onion, 4-5 tablespoon olive oilPeel and thinly slice the onion. Heat 3 tablespoon of the olive oil in a wide frying pan, then cook over a medium high heat until brown and slightly crispy, about 10-12 minutes. If you would like to reserve some onions as a garnish, set them aside now.
- 400 g (9 oz) tinned green or brown lentils, 120 g (½ cup) brown basmati riceWhile the onions are cooking, rinse the rice under running water and set aside to drain. Drain the tinned lentils in a sieve or colander, and rinse with water to remove any excess salt.
- 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon turmeric, ½ teaspoon allspice, 1 teaspoon cinnamonIf the pan seems dry, add another tablespoon of oil, then add all the spices and fry for 1-2 minutes until fragrant, stirring constantly and taking care not to let them burn.
- 400 g (9 oz) tinned green or brown lentils, 120 g (½ cup) brown basmati riceMix the drained lentils, the brown basmati rice, and the fried onions and spices in an oven-proof baking dish. Add 275ml water and stir gently to combine. Cover with foil or a tight-fitting lid and transfer to the preheated oven.
- Bake at 180℃ (350℉) for around 45 minutes – 1 hour. Remove from the oven and allow to stand for 5-10 minutes.
- Salt and pepper to taste, 2 tablespoon chopped fresh parsley or mint (optional)Remove the lid, fluff the rice with a fork, and season with salt and pepper to taste. Drizzle with any remaining olive oil and scatter over any reserved fried onions and chopped herbs before serving.
Notes
Nutrition
Baked mujadara FAQs
Baked mujadara is an oven-cooked variation on a traditional Middle Eastern dish. It consists of lentils, rice, caramelised onions, and spices. Unlike the stovetop version, this variation on the dish is cooked by baking in an oven.
Yes! Baked mujadara is naturally vegan, as it contains no animal products.
It is also gluten-free. That said, celiac sufferers should be aware that both rice and lentils may be packaged in facilities that handle other grains. Sometimes contamination may occur.
Yes! You can store baked mujadara in the fridge for up to 24 hours. Cool it as quickly as possible and seal in an airtight box. You can easily reheat it in the microwave or on the stove, although you may wish to add a little water to help separate the grains of rice.
You can also freeze mujadara for future use in airtight bags or boxes for up to 3 months. Allow to thaw fully before reheating.
Always make sure the mujadara is piping hot before serving.
You can certainly make baked mujadara with different types of lentils, such as green, brown, small puy or black lentils. However I would not recommend red lentils as these tend to disintegrate on cooking, detracting from both the texture and appearance of the finished dish.
Some people also make versions of the dish with split mung beans instead of lentils, and bulgur wheat in place of the rice.
More delicious recipes using lentils
Lentils are a great source of nutrition, especially when following a vegan, vegetarian or other largely plant-based diet. Some more recipes that feature lentils include:
AliceK
This was very good and quite easy. I had to add more water to the dish as the rice seemed dry. I would also use more rice next time relative to the lentils, which would mean adjusting the water even more. That said, I will make this again!
Helen
So glad you enjoyed this Alice! I admit I’m a fan of lentils and tend to go heavy on them and light on the rice, but you’re quite at liberty to adjust the ratio to your own preference, as you suggest. I’m glad overall that you judged this a success 🙂