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uncooked rice grains and Galit holding a large platter of Majaddara in a garden

Galit’s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce

  • Author: jewishfoodhero
  • Prep Time: 5-10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 15 minute
  • Yield: Serves 4-6


Galit‘s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce. Muajaddara is a classic Middle Eastern dish of fragrantly spiced rice and lentils, decorated with crispy fried onions and cilantro


  • One cup lentils (brown or green)

  • 3 white onions, thinly sliced

  • 1/2 cup olive oil

  • two spoons light brown sugar

  • 5 cloves fresh garlic, minced 

  • 1/2 teaspoon nutmeg 

  • 1 teaspoon cumin 

  • 1 teaspoon cinnamon 

  • 1 teaspoon turmeric 

  • 1/2 cup chopped cilantro, plus more to serve

  • one cup basmati rice 

  • 1 teaspoon salt 

  • 2 cups boiling water

  • cornstarch or tapioca flour for frying

  • 2 tablespoons pine nuts



  1. Cook one cup of dried lentils in boiling water with 1 teaspoon of salt for 10-15 minutes. Drain and set aside.

  2. Meanwhile, gently sautée 3 thinly sliced white onions in ½ cup of olive oil for about 20 minutes.

  3. Next, add two spoons of light brown sugar, 5 cloves of minced garlic, all the spices and ½ cup chopped cilantro to the onion mix. Continue to sautée until golden brown. 

  4. In a separate pot, sautée one cup of basmati rice with one teaspoon of salt for about 5 minutes.

  5. Add 2 cups of boiling water to the rice and allow to cook. 

  6. When the rice is cooked, add the lentils and onion. Mix gently and set aside on a serving platter. 

  7. Slice one onion into thin rings and powder the with cornstarch or tapioca flour. Fry until light brown.

  8. Garnish the mujaddara with the onion rings, more chopped cilantro and 2 tablespoons of pine nuts. 

  9. Serve hot or cold, with added tahini drizzled on top. 

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