Rice and Lentils with Crispy Onions (Mujaddara)

Name: Rice and Lentils with Crispy Onions (Mujaddara)
Yield: Serves 4 to 6
Cuisine: Middle Eastern
Ingredients: 1 cup, plain whole-milk yogurt; 2 tablespoons, lemon juice; 1/2 teaspoon, minced garlic; 1/2 teaspoon, salt; 8 1/2 ounces (1 1/4 cups) green or brown, lentils, picked over and rinsed; , Salt and pepper; 1 1/4 cups, basmati rice; 1 recipe, recipes, plus 3 tablespoons reserved oil; 3 , garlic cloves, minced; 1 teaspoon, ground coriander; 1 teaspoon, ground cumin; 1/2 teaspoon, ground cinnamon; 1/2 teaspoon, ground allspice; 1/8 teaspoon, cayenne pepper; 1 teaspoon, sugar; 3 tablespoons, minced fresh cilantro

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Appears in Cook's Illustrated September/October 2014, America's Test Kitchen TV

Our method for frying onions delivers crispy, ultrasavory results that make this fragrantly spiced Middle Eastern classic—and many other dishes—richly satisfying.

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Mujaddara is a hearty one-dish vegetarian rice and lentil pilaf containing large brown or green lentils and crispy fried onion strings. For the pilaf, we found that precooking the lentils and soaking the rice in hot water before combining t...

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