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Shared by Lottie Bildirici

Mujadara (Rice With Lentils and Fried Onions)

Yield: 4-6 servingsTime: 1 h

Shared by Lottie Bildirici

Mujadara with fried onions and yogurt with diced cucumber and mint, atop blue tablecloth.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Mujadara (Rice With Lentils and Fried Onions)

Yield: 4-6 servingsTime: 1 h

Family Journey

Aleppo, Syria
New York City

This recipe was shared by Lottie Bildirici. Read more about her family in "In This Syrian Community, There’s Always Mujadara on" and try her recipes for jibon (spinach and cheese casserole) and cauliflower mujadara (cauliflower and lentils).


  • 3 yellow onions, finely chopped, divided
  • 2 cups short grain brown rice 
  • 1 cup brown lentils 
  • 5 tablespoons olive oil, divided2 ½ teaspoons salt
EasySidesVeganVegetarianGluten Free


  • Step 1

    Place 3 tablespoons of olive oil into a medium pot over medium heat and add 2 of the chopped onions. Saute the onions until they are translucent and golden brown, about 5-7 minutes. 

  • Step 2

    Add the rice into the pot and let it cook for about 3 minutes, stirring often.

  • Step 3

    Pour 4 cups of water into the pot along with the lentils and 2 teaspoons of salt. Bring the mixture to a boil, about 10 minutes. Place a lid on the pot and reduce the heat to low. Continue to cook the mujadara on a simmer for 45 minutes or until the rice and lentils are cooked through. 

  • Step 4

    Meanwhile, place the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the rest of the onions and ½ a teaspoon of salt. Fry the onions until they are a deep golden brown.

  • Step 5

    Serve the mujadara hot and garnished with fried onions.