Hot appetizers · The home kitchen
Mudardara
Rice, lentils and browned onions create a satisfying plate from a short ingredient list. This version serves tahini at the table so each guest can choose how much creamy sesame flavor to add. The onions need patience, but they reward it with deep savory sweetness. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Mudardara recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 55 min
- Rest / chill
- 10 min
- Total
- 80 min
Ingredients
- 150 g brown or green lentils, rinsed
- 180 g long-grain white rice, rinsed
- 3 large onions, thinly sliced
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp fine salt, divided
- 1/4 tsp black pepper
- 1 litre water for lentils
- 420 ml hot water for rice
- 60 g tahini
- 2 tbsp lemon juice
- 1 small garlic clove, grated
- 60–90 ml cold water for sauce
Method
Place the lentils in a saucepan with 1 litre water. Bring to a boil, reduce to a simmer and cook for 15–20 minutes until just tender but not falling apart. Drain well.
Meanwhile heat the oil in a wide frying pan over medium heat. Add the onions and 1/2 tsp salt. Cook for 30–35 minutes, stirring frequently, until deeply golden. Lower the heat if edges scorch. Reserve half for topping.
Add the cumin, pepper and rice to the remaining onions and stir for 1 minute. Add 420 ml hot water and remaining 1/2 tsp salt. Bring to a simmer, cover and cook on low for 14 minutes.
Fold in the drained lentils, cover and cook for 3 minutes more. Remove from the heat and rest, covered, for 10 minutes.
Whisk tahini, lemon and garlic together. Add 60 ml cold water gradually; add up to 30 ml more for a pourable sauce.
Fluff the rice and lentils gently. Spoon onto plates, top with the reserved golden onions and serve the tahini sauce alongside.
Make it your own.
- Check lentils early; their age changes cooking time.
- A wide pan gives onions room to brown instead of steaming.
- Do not stir rice repeatedly while it cooks; fluff only after resting.