Tags
bulgar, Chicken, lentils, middle eastern, pomegranate, vegan, vegetarian
Lentils, bulgur/rice/quinoa, olive oil, and onions—this Middle Eastern standard is the ultimate weeknight recipe. There are literally dozens of recipes for mujadara out there—each country, possibly even each family, seems to have its own version. I have spiced up my version with the addition of several spices, which is not part of the traditional recipe, but I love spices. The crispy onion topping is the best part, so go ahead and make a lot.
To remove the pomegranate seeds from the fruit, the best method I have come across is to cut the pomegranate in two, then using a rolling pin, hit the back of the fruit to loosen the seeds and catch them in a bowl.
Serves 6
Ingredients:
3 chicken breasts, boneless, skinless (optional)
250 g / 1 cup dry, green lentils (preferably lentils du Puy)
3 cups water
250 g / 1 cup bulgur
2 tablespoons olive oil
3 to 4 onions, peeled and thinly sliced
1 teaspoon cumin
1 teaspoon cardamon
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
Salt and freshly ground black pepper
Seeds of 1 pomegranate, for garnish
Cilantro, fresh and roughly chopped, for garnish
Preparation:
Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, about 15 minutes
Add the bulgur wheat, cover, and cook over very low heat until the bulgur is tender and the water is absorbed, about 15 minutes, adding more water if the bulgur seems dry
Add salt and mix lightly
Add the sliced onions and cook, stirring frequently, until golden, about 15 minutes
Add the cumin, cardamon, cinnamon, marjoram, black pepper, and cook, stirring, for 1 minute
Add the lentil and bulgur mixture and stir well to combine
Remove from the heat
If adding chicken:
Heat a little oil in a large sauté pan over medium heat
Add the chicken breasts and cook for about 4 to 5 minutes per side or until cooked, but still juicy
Set aside to cool slightly then shred the pieces and add to the lentils and bulgur mixture
Enjoy!
Eha said:
This variation I have to try! As you say this is one dish in the Middle East for which every family has a recipe and which can be spelled in about half-dozen ways also! I have cooked it for about four decades thanks to some fabulous Lebanese friends and their teaching. It is a wonderful dish which we would always take along for Sunday sailing on Sydney Harbour: room temperature it goes well with cold white wine! Now as I make mine with rice, red or brown lentils and only two of your spices – am looking forwards to trying: shall take along as a houseparty gift in Canberra later in the month. Thanks and have an enjoyable 2017.
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Nadia said:
I love Muddle Eastern flavours. They are so different from classic French cooking and it is such fun to experiment with them.
Happy New Year!
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Nadia said:
Middle Eastern that should say😃
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Cooking For The Time Challenged said:
I have been trying to perfect my lentils and rice recipe recently. This look looks great!!
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Nadia said:
Great, healthy combination too and can be used in so many versatile ways.
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Cooking For The Time Challenged said:
I am trying to make it in my rice cooker without getting mushy.
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Nadia said:
I hope it works. I have never used a rice cooker unfortunately.
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Cooking For The Time Challenged said:
I love mine!
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Nadia said:
i think that if I ate more rice, I would seriously consider it as most people I know that own one, seem to love it, but I try not to eat too many carbs and in the choice between rice and bread, bread always wins, so I most probably eat rice once a month at most.
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Cooking For The Time Challenged said:
I am the opposite: rice only and very little bread.🐣
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cupcakecache said:
I made a delicious lentil soup with diced ham for dinner. Drank the last glass of champagne. Grated some delicious cheese over the soup. Good and not heavy after a heavy meal out with some friends last night to celebrate the New Year. The lentils were in a package already with the spices. I found in an interesting little grocery store near the University I work with.
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Nadia said:
Sounds perfect. Actually just listened to a local radio show here that was saying we should all be eating lentils this week. It used to be a traditional, after the festivities, meal. Interesting.
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camparigirl said:
I was not familiar with this dish but an excellent suggestion for the bulgur in my pantry. And I am lazy….I buy pomegranate seeds in a jar…..
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Nadia said:
None in a jar here. You have to wait for pomegranate season and buy them fresh. I wanted some in summer and searched near and far to no avail.
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StefanGourmet said:
I make something similar, but very un-Middle Eastern with pork. Cook sous-vide and shredded, the juices released during the cooking make for a great sauce. For sweetness I add pumpkin, but I like your idea of pomegranate. My preferred method to get the seeds out is the same (although I use a wooden spoon instead of a rolling pin).
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Nadia said:
Pork must be very tasty too, especially if cooked sous vide.
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