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 rice (or long grain)
- 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…..
Hi, would cooked cooled rice and lentils work here, then mix through the heated spices and oil, then reheat and mx through the onions
Never in all of my life have I felt compelled to comment on a recipe post, and I try a new recipe almost every few days. HOWEVER, every one of your recipes I have tried is DIVINE and this is absolutely the most phenomenal dish. It’s on constant rotation at my home and a potluck favorite. Everyone who had tried it raves about it. THANK YOU, you know your spices!
Woohoooo Thanks Katie, what a great compliment! 😘
Could you replace water with broth for extra flavour or would this be too much?
is there a way to make the onions crispy with out frying them? like putting them in the oven on low heat so they caramelize and dry out like a dehydrator would do
Hi Joe! I don’t know of a way but I like to use store bought Asian Fried Shallots or Onions, they are crispy and salty, just like the fried onions in this 🙂
Do you measure the Asian fried shallots? I may have missed the quantity….
This recipe looks delicious! But I have a ton of dried lentils at home, do you think that would impact the recipe much instead of using canned lentils?
I use canned in this Shawna! 🙂
Shawna, we always use dry lentils. Just boil them separately before and then continue as normal with the recipe. If you can soak them overnight they cook even quicker but it’s not necessary
My oh my Nagi ! This pilaf is outstanding. Although your chicken shawarma is on heavy rotation here, this is the first time I’ve paired it with this rice dish……shame on me. Who knew a humble can of lentils could be transformed into something this extraordinary. Thank you for all you do.
WHOOT! Love hearing that Rochelle!! N xx
hi nagi! this is one of our current favourite recipes. do you have any substitution suggestions for turmeric? i keep forgetting to buy it! also, would sumac work in this?
thanks!
Oh it’s totally still delicious without turmeric! Sumac would be lovely too, I’d use about 1/2 tsp so as not to let the sourness overpower 🙂 N x
I tried this for the first time and was great!
I over did it with corriander seeds and cinnamon but overall very easy to follow and the family loved it.
The shwarma recipe led me here
Thanks heaps!
That’s great to hear Ash! So pleased you enjoyed this! N xx
This looks so good. If I wanted to make this for company but not be stuck in the kitchen is there a way to make it mostly in advance and put in in a casserole dish and heat it in the oven for a few minutes?
Even microwave will be just fine! 🙂 N xx
Hello,
Can I use ground coriander and ground cumin instead?
If so, how much?
Thanks !
For sure! I do that too sometimes. Just added the quantities! N x
Hi Nagi 🙂 I have tried this recipe and I have to say it’s delicious , but I found difficult to eat rice with whole coriander seeds and i am just wondering if i can substitute them with ground one , anyway your recipes are amazing 🙂
Hi Eveline! Funny you ask – I just added quantities for ground spices earlier today! N xx
Hello Nagi,
Can I do this with dried lentils AFTER I cook them separately? I do not usually keep canned lentils in my pantry but I do have loads of dried lentils (because I LOVE YOUR lentil soup) in hand. If yes, then what adjustment in water and salt should I make?
Thanks,
Prakriti
Hi Pakriti! Yep you sure can 🙂 Cook the lentils then measure out 2 cups of cooked lentils then proceed with the recipe! 🙂 N x
Thanks Nagi! You are so prompt 🙂
Prakriti
Yet again….another amazing easy to follow and fantastic taste. By your description i was tempted at first sight to do this..then the shawawammma chicken, and in for a penny in for a pound..so did the chickpea salad and even amzed myself by following your pursuasion of make ye own flat breads. All super yummy, easy to follow and enjoyable..my flat breads tasted great but next time having foolishly watched the video after the great mix…will knead good and proper..i just mixed and whacked a bit….thank you for bringing great restaurant food into our home. Your recipes and blog all a joy to read and yes..devour too!
Ps to the yoghurt dressing being a chilli lover i added a little chilli sauce.
LOVE LOVE LOVE HEARING THAT!!!! So glad you enjoyed this Justine! N xx
I can’t wait to try this out! The crispy onion sounds like such a good crunch and seasoning.
Your great! shawarma chicken recipe led me to this rice dish, which I’d never encountered before, and it was really enjoyed by all I served it too. I think I am putting it into my top 3 ways to prepare rice (at least until I or they get bored of it), thank you!
For anyone looking for fried shallots in grocery stores…fried red onions is the same. Easily found in Chinatown, or anywhere Asian groceries goes a bit deeper than your local food needs. But doing them yourself is also pretty easy,food processor slices will work, just don’t over-fry.
Love hearing that Tom!! Thank you so much for taking the time to let me know – N x ❤️