Mujaddara A Lebanese Rice
There are so many different ways to make rice so delicious and mouthwatering. I decided to make Mujaddara a Lebanese rice, a lentil dish that gets topped with caramelized onions, pistachios, cranberries and saffron. It’s bursting with amazing flavors and it’s a delicious side as well as a vegetarian comfort meal.
Mujaddara A Lebanese Rice


  • 2 tbsp olive oil
  • 1 and a 1/2 tsp lightly crushed cumin seeds
  • 1 cup basmati rice
  • 1 1/2 cup boiling
  • 1/4 tsp salt
  • Pinch saffron threads
  • 1/3 cup cooked brown lentils
  • 1/4 cup dried cranberries
  • Chopped coriander
  • Chopped tarragon
  • Chopped dill
  • 1 onion sliced and fried
  • 2 tbsp chopped pistachios



  1. Brown lentils do not need soaking, simple wash and drain them. 
  2. Place them in a pan with plenty of water and a bay leaf
  3. Simmer gently until the lentils are soft.

 Fried Onions

  1. Slice one large onion 
  2. Heat 2 tbsp ghee or butter.
  3. Add 1 slice in if it sizzles then add the rest and add a pinch of salt, sugar and some crushed pepper.
  4. Make sure all the slices are separated and coated in butter.
  5. Turn down the heat and leave it to cook slowly and become a very dark caramelized color. This might take 30 minutes.


  1. Add the olive oil, cumin seeds and rice into a saucepan and fry gently for 1 minute, making sure the rice is coated in oil.
  2. Add the boiling water enough to cover the surface of rice and add salt. Put a lid on and simmer on a low heat for 10 minutes (until rice almost cooked and water almost dried). Turn off the heat and leave the rice to sit for 5 minutes.
  3. Meanwhile, soak the saffron in 2 tablespoon of boiling water and set aside.
  4. When the rice is ready, pour the saffron water over the surface. Cover the pan immediately with the lid. Leave for 5 minutes.
  5. Fluff the rice up with a fork.
  6. Stir the cranberries into the rice along with the herbs.
  7. Stir the lentils through and serve in a dish, topped with fried onions and pistachios.