Seafood Mujaddara Express
The ultimate 'I'm tired but want something gourmet' meal. Hearty lentils meet fresh seafood in 20 minutes.
When the day feels long and your energy is low, Mujaddara is the ultimate culinary hug because it relies on deeply satisfying flavors rather than complex techniques. Traditionally a humble dish of lentils and rice, this version adds a hit of coastal luxury by folding in quick-cooking seafood like shrimp or white fish. The earthy, caramelized notes of toasted cumin and onion provide a grounding base that makes the seafood pop beautifully. You won't have to spend hours over a hot stove; the beauty of this dish lies in its rustic simplicity and aromatic depth. Expect a fragrant, comforting bowl that feels sophisticated enough for guests but easy enough for a Tuesday night. The secret is the toasted spice—it transforms the humble grains into something truly special with almost zero effort on your part.
Ingredients
- 1 cup Basmati rice — rinsed and drained
- 0.5 cup brown lentils — rinsed
- 1 lb shrimp — peeled and deveined
- 1 cup onion — finely diced
- 2 cup vegetable broth — or water
- 1 tsp cumin — ground
- 0.5 tsp cinnamon — ground
- 2 tbsp olive oil
- 1 tsp salt — to taste
- 1 pinch black pepper
Method
- 1 Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and slightly golden (about 5-7 minutes).
- 2 Stir in the cumin, cinnamon, salt, and pepper. Toast the spices with the onions for 1 minute until fragrant.
- 3 Add the rinsed lentils and rice to the pot. Stir well to coat every grain in the aromatic oil and spices.
- 4 Pour in the broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed.
- 5 While the rice cooks, heat a small skillet over medium-high heat. Sauté the shrimp with a pinch of salt and pepper until pink and cooked through (about 4-6 minutes).
- 6 Fold the cooked shrimp into the rice mixture. Fluff with a fork and serve immediately.
Variations
- Vegetarian Standard — Omit the seafood and add a handful of toasted pine nuts or almonds at the end for extra crunch.
- Faster Prep — Use a pre-cooked pouch of Basmati rice to cut the simmering time down to just 5 minutes.
Notes
If you prefer white fish, swap the shrimp for 1 lb of firm white fish fillets (like cod) diced into chunks; sear them in the pan for 3 minutes before folding into the rice.
Equipment that helps
- Large Pot — Allows you to cook the rice and lentils in one vessel for easy cleanup.
- Small Skillet — Perfect for quickly searing the seafood separately to ensure it doesn't overcook while the rice simmers.
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