Mejadra is a fragrant Middle Eastern rice pilaf that is SO GOOD you can – and will want to – eat it on its own!
Mejadra is an ancient dish that is hugely popular throughout the Arab world. It’s a fragrant aromatic spiced rice (but not spicy) combined with sweet crunchy onion. You make your own fried onion in the authentic version, and it’s worth the effort when you have time on your hands. But if you don’t have time, a near perfect substitute is store bought crunchy Fried Shallots which nowadays you can purchase from the Asian section of most grocery stores. I really think it tastes almost as good!
Because this rice has such a wonderful flavour in itself, you can make a complete meal by serving just a simple piece of grilled fish or other protein, or even vegetables on the side. A dollop of yoghurt, a sprinkle of herbs and dinner is served!
Enjoy! – Nagi x
PS I served Mejadra on the side of Chicken Shawarma which I also published today. A beautiful pairing of flavours!
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Middle Eastern Rice (Mejadra)
Ingredients
- 2 tbsp olive oil
- 2 tsp cumin seeds (or 1 tsp ground cumin)
- 1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)
- 1 cup basmati or long grain rice , uncooked
- 1 1/4 cup / 315 ml water (see notes)
- 400g / 14 oz canned brown lentils, drained (1 can) , drained
- 1/2 tsp ground turmeric
- 1 1/2 tsp ground cinnamon
- 1 tsp sugar
- 1 tsp salt
- Black pepper
Crispy Fried Onions (Note 2)
- 3 large or 4 small onions , very finely sliced
- 1 cup / 250 ml vegetable or sunflower oil
- Salt
Instructions
Crispy Onions
- Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
- Repeat with remaining onions, in two batches.
Rice
- Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
- Cook for a couple of minutes until the spices are fragrant.
- Add the rice and stir to coat with the oil and spices.
- Add the water and lentils.
- While it comes to boil, add all the other spices, salt and pepper.
- When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
- Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
- Fluff rice with a from and adjust the seasoning with more salt if you wish.
- Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.
Recipe Notes:
Originally published May 2014, republished with fresh new photos in January 2017.
LIFE OF DOZER
Wondering what I’m doing up here instead of down there throwing sand for him to chase…..
Nagi…where do I even start?! This is my first comment ever on a recipe, and I just have to say that first of all, you are my favorite food person. Second of all, this recipe is my favorite thing that comes out of my kitchen. We have been eating it with your shawarma recipe. YUM! I have been making this in the instant pot – I saute the spices on the saute mode, then pressure xook for 3 mins. Perfect every time! Also, please judge me – I don’t know anything about fried onions so I have been using, um, French’s fried onions. Am I the worst?? They’re delicious with it.
Anyway, all that to say, thank you for so many delicious recipes! This, shawarma, and your Greek Chicken are permanent fixtures in our house!!
Xoxo
Laura
Oh thanks so so so much Laura!!!
LOVE! Couldn’t find canned lentils, so made your Sexy Lentils – and added to the cooked rice.
Every time I make one of your recipes – I think.. OMG – I made this? Then.. OMG… I MADE THIS!
Thank you thank you thank you!
That’s great AnnMarie!
Absolutely brilliant! I added one medium carrot, grated to boost vegetable intake. Served it with lamb koftas. This will be a weekly favourite 😍
I want to use raw lentils. How to I change the cook time?
Cooks illustrated had mejadra recipe a little while back and had a neat hack for the onions- mix the sliced onions with a couple of teaspoon of salt, microwave covered for 5 mins, rinse, drain, let dry on paper towels and then fry the whole lot at once. The salting helps remove moisture from the onions and they cook faster.
I’ll have to give it a go!
I am marinating chicken now for your shawarma recipe and I’m planning on making this mejadra recipe!! However, I can not find canned lentils at any of our supermarkets. I purchased dried brown lentils and just cooked them in my instant pot. Do I need to drain them from the liquid leftover or rinse before use? Looking forward to this delicious meal!! Thank you for sharing your passion!
Hi Becca, I’d drain and rinse them before using – N x
That was my instinct! Thank you!!! Can’t WAIT to make this tonight!! OH one more question…I have crispy onion topping that are in a can. Which are usually used for green bean casserole…think this would be an okay substitute??
Thank you for sharing your wonderful recipes. Some of these have become our staples. The Mejadra is wonderful, easy to make and just perfect for when you feel like eating, but not want to spend to much time in the kitchen.
That’s great to hear Hans, thank you!
This rice was so tasty! And not to mention super easy. I used asian fried shallots to cut down on time. SO yummy, going to make double quantity next time! I also made this rice with the chicken shawarma (also so easy and yummy), yogurt sauce (a must have!), hummus and chopped vegetables. Such an amazing feast. Thank you 🙂