The Palestinian and Jordanian dish of rice, lentils, and caramelized onions is called mujaddara.
Mujaddara combines cooked lentils and grains, commonly rice, with onions that are deeply browned or caramelized. Cumin and other seasonings may be added, and yogurt or a fresh salad is often served alongside it.
The dish has deep roots in Levantine cuisine and appears in several regional forms. Some versions use bulgur instead of rice, so the grain can vary even though lentils and onions remain central.
Mujaddara is different from koshari, Egypt’s mixture of rice, lentils, pasta, chickpeas, and tomato sauce. It is also not freekeh, which is a roasted green wheat grain usually cooked with meat or vegetables.