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 fork 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…..
Is the salt meant to be sprinkled over the crispy onions while they drain? It’s in your ingredient list but seems to be omitted from the recipe. Thanks!
Hi Danielle…yes it is! 🙂
Hello, could you tell me how much fried onions I would use if I bought them interested of making them.
Hi Kristin – you’ll probably need about 1/3 cup here 🙂 N x
This rice was delicious. I wasn’t sure the whole family would like it but they did and all had seconds. I also toasted some almond flakes in a fry pan and sprinkled them on top with the onion and coriander. Gave a delicious crunch. I will definitely make this again. I teamed it with a lamb recipe of yours. Perfect!
Hi Nagi, this looks lovely! I was wondering how essential the fried onions are? Can I add them at step 3 with the rice instead of frying with lots of oil? I’m sure the fried version would taste amazing but I doubt my dietician would approve of the amount of oil. Thanks!
This looks amazing! Can I make before then heat back up?
OMG Nagi
This was amazing.
I didn’t have any tinned lentils so I cooked the green lentils like I do In Your sexy lentil salad.
can this be done in an oven and then finished in a hot pan on the stove?
Not this one as written sorry Cynthia! N x
Loved the rice tho I used less onions because I was doubling and couldn’t be bothered after 5 were sliced and eyes were bleeding😂
This dish looks great! Only problem is I’m terrible at cooking rice – I always turn it to mush no matter what, so I got a rice cooker! Is it possible to cook this dish in a rice cooker?
This looks good but I would like to make it in my Instant Pot. At step #4, could I just add in all the spices and then cook the rice as I would normally? Thx… I love all your recipes
Found this recipe when looking for a side dish for a Greg Malouf lamb kofte. Easy and loved the flavours. The brown basmati rice I used was slightly crunchy with recommended cooking times. Should I add a bit more water and cook a few minutes longer next time? I will now explore more of your recipes.
HI Kerry, sorry you had issues, brown rice takes longer and usually needs more water than white basmati unfortunately. N x
Thanks Nagi. I should have thought that would be the case but it was still delicious (including leftovers today).
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!!!
Thanks so much Rachel, I’m so glad you gave it a go! N x
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.
So helpful! Thanks, Wendy!
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