Name: Middle Eastern Rice (Mejadra)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
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; 3 large or 4 small onions (, very finely sliced); 1 cup / 250 ml vegetable or sunflower oil; Salt

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)

Author: Nagi

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Pilaf, Rice

Arabic, Middle Eastern

4.91 from 22 votes

Servings

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 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:

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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97 Comments

AnnMarie says
October 31, 2019 at 11:04 am

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!
- Nagi says
  October 31, 2019 at 11:38 am
  That’s great AnnMarie!
Michele says
October 24, 2019 at 7:58 pm

Absolutely brilliant! I added one medium carrot, grated to boost vegetable intake. Served it with lamb koftas. This will be a weekly favourite 😍
Minna Lederberger says
September 18, 2019 at 11:37 am
I want to use raw lentils. How to I change the cook time?
Luigi says
September 8, 2019 at 2:38 pm
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.
- Nagi says
  September 9, 2019 at 12:56 pm
  I’ll have to give it a go!
Becca says
September 5, 2019 at 5:01 am
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!
- Nagi says
  September 5, 2019 at 7:30 am
  Hi Becca, I’d drain and rinse them before using – N x
  - BECCA says
    September 6, 2019 at 1:13 am
    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??
Hans says
August 28, 2019 at 7:26 pm

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.
- Nagi says
  August 29, 2019 at 6:30 pm
  That’s great to hear Hans, thank you!
Elena says
July 29, 2019 at 12:51 pm
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 🙂