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Home Bean and Lentil Recipes

Middle Eastern Spiced Lentil and Rice (Mejadra)

By:Nagi
Published:23 Jan '17Updated:9 Aug '20
130 Comments
Recipe v Dozer v

Mejadra is a fragrant Middle Eastern rice pilaf that is SO GOOD you can – and will want to – eat it on its own!

Mejadra - A aromatic Middle Eastern Rice and Lentil Pilaf. A recipe by Yotam Ottolenghi. recipetineats.com

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!

Mejadra - A aromatic Middle Eastern Rice and Lentil Pilaf. A recipe by Yotam Ottolenghi. recipetineats.com

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!

The flavour of this Chicken Shawarma marinade is absolutely incredible, yet made with just a handful of everyday spices. recipetineats.com

Mejadra - A aromatic Middle Eastern Rice and Lentil Pilaf. A recipe by Yotam Ottolenghi. recipetineats.com

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Mejadra - A aromatic Middle Eastern Rice and Lentil Pilaf. A recipe by Yotam Ottolenghi. recipetineats.com

Middle Eastern Rice (Mejadra)

Author: Nagi
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Pilaf, Rice
Arabic, Middle Eastern
4.92 from 34 votes
Servings4
Tap or hover to scale
Print
Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it. This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem. The main difference is that he uses dried lentils, I use canned. If you don't have time or don't want to deep fry, substitute the fried onions with Asian fried shallots, available from Asian stores and the Asian section of major supermarkets in Australia (Coles, Woolies). The taste is remarkably similar!

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:

1. Different rices and brands require different ratios of rice to water. Typically for long grain and basmati rice it is 1 cup of rice to 1 1/2 cups of water, but you should check the package instructions. Whatever the water quantity is, reduce it by 1/4 cup. This is because this recipe uses canned lentils which, although you drain it, adds to the liquid while cooking. If you do not reduce the quantity of water, the rice turns out wetter than it should.
2. ALTERNATIVE: Use fried shallots / onions sold in jars in the Asian section of the supermarket. They are crunchy, salty and oily, so they serve the same purpose and taste the same. This is what I usually use. They are addictive!
3. WHOLE VS GROUND SPICES: The Yotam recipe uses cumin and coriander seeds which soften when cooked, but the coriander is still a little bit firm (but soft firm). This added texture is the way the recipe is intended to be BUT if you prefer not to have the seeds in it, feel free to use ground, I've provided the quantities in the recipe. 🙂
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published May 2014, republished with fresh new photos in January 2017.


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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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130 Comments

  1. Rachel says

    January 19, 2021 at 10:46 am

    5 stars
    Every time I read one of Nagi’s recipes I’m skeptical There’s always something I just can’t picture working. Cooking tinned lentils with the rice? I was sure they’d turn everything to mush! But I followed the recipe exactly and it turned out perfectly, like every other recipe I’ve tried from her site. Next time, I won’t hesitate. Neither should you!!!

    Reply
    • Nagi says

      January 19, 2021 at 6:41 pm

      Thanks so much Rachel, I’m so glad you gave it a go! N x

      Reply
  2. Wendy says

    January 14, 2021 at 10:56 am

    5 stars
    For those that are using dried lentils. I cooked mine for about 13-14 mins (package stated 15-20 mins) until al dente. Per an online reference 14 oz can drained = 1 1/2 cup or 300g of cooked lentils. I used long grain rice that is a 2:1 water to rice ratio with package cook time of 20 mins, so I used 1 3/4c water and cooked 15 mins then 10 mins off heat.

    Nagi you’re awesome, I love your recipes (and videos too!) You are authentic and genuine and it shines through in your posts and recipes. Thank you for sharing your recipes, yourself, and Dozer with us.

    Reply
  3. Mihoko says

    December 7, 2020 at 9:00 pm

    5 stars
    WOW! This is THE best rice & the easiest xxx I am super duper fussy about any rice recipes & this is the best! Thank you Nagi san

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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