This apricot and toasted almond mujadara topped with a spicy yogurt sauce and crispy onions is a hearty and delicious vegetarian meal! It's one of my easy go-to meals for lunch, weeknight dinner, and meal prepping! All of the ingredients are pantry staples so it's something I can easily throw together when I have literally nothing else in the fridge.
Mujadara at its core is a middle eastern dish of rice and lentils garnished with crispy onions. It's super simple and absolutely delicious! However, I like to also dress mine up with dried apricots and golden raisins and top it with a spicy yogurt sauce. All the flavors meld beautifully in this heart and fragrant dish!
- Basmati or Jasmine rice -- the rice to water ratio for both basmati and jasmine rice is 1 to 1.5 so if you substitute a different type of rice, make sure to adjust the stock/water amount accordingly!
- Red and green lentils -- I always use both because I keep both in my pantry but you can use all red or all green if you prefer. Brown or black lentils will also work!
- Golden raisins -- call me crazy, but I think golden raisins have a completely different flavor that regular raisins so I wouldn't use them interchangeably. The golden raisins pair beautifully with the dried apricots (also as a photographer the color of golden raisins is better for photos lol) but if you don't have them, just leave them out. If you don't believe me, I found this article about why golden raisins are better.
- Crispy onions -- if I'm feeling lazy (which is often) I just caramelize the onions and then add everything else in. But if you want to spend a few extra minutes, adding crispy onions on top adds some great texture!
While not a traditional pairing, I love eating this mujadara with my homemade sourdough naan! It goes so well together, trust me!
If you make this mujadara with spicy yogurt, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.Print
This apricot and toasted almond mujadara topped with a spicy yogurt sauce is a hearty and delicious vegetarian meal!
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 yellow onions, sliced
- 2 cloves garlic, sliced
- ½ cup basmati or jasmine rice
- ¼ cup red lentils
- ¼ cup green lentils
- 1 ¾ cup vegetable stock (or water)
- ½ cup toasted sliced almonds
- ½ cup dried apricots, roughly chopped
- ¼ cup golden raisins
- salt and pepper to taste
Spicy Yogurt Sauce
- ⅓ cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 2 teaspoons honey
- 1 tablespoon fresh mint leaves, chopped
- ¼ teaspoon ground cayenne pepper (add more to taste)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- In a large skillet or stockpot over medium-high heat, melt the butter with the olive oil then add in the sliced onions. Fry the onions until they begin to turn golden brown and crisp up, about 10 minutes. Remove half of the onions and set aside (for topping).
- Add in the garlic, red and green lentils, and the vegetable stock and bring to a boil.
- Once boiling, cover and reduce the heat to low and simmer the lentils for 10 minutes.
- Uncover and stir in the rice, almonds, apricots, and golden raisins. Re-cover and continue to cook until the rice and lentils are cooked through and tender, about 15 minutes.
- To make the spicy yogurt sauce whisk together all the ingredients for the sauce in a small bowl. Taste and adjust seasonings as necessary.
- Serve the mujadara warm and top with the crispy onions and yogurt sauce. This mujadara is also great with a side of homemade sourdough naan!
Store in an airtight container in the fridge for up to 5 days.
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Calories: 400
- Sugar: 16.6g
- Sodium: 223mg
- Fat: 14.2g
- Saturated Fat: 3.8g
- Carbohydrates: 50.4g
- Fiber: 8.3g
- Protein: 20g
- Cholesterol: 18mg
Keywords: mujadara, mujaddara, mujadara with yogurt sauce, mujadara with crispy onions, mujadara with apricots, mujadara with toasted almonds
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