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…..
Yum! All went to plan. Onions took longer for me but wasn’t an issue. Served the meat eaters your chicken Shwarma (which I have made before and is a family hit!) and then Vegos loved this on its own. Thanks again Nagi. Xx
Great recipe! Very easy to make and tons of flavour.. My basmati rice was 2:1 water to rice ratio but I followed the recipe and used 1 1/4 cups water, I ended up having to add water during cooking but it worked out ok anyway. The onions took longer than indicated, but turned out great and I’m glad I didn’t cave and buy store bought ones. Will make again, served with your chicken shawarma and also the middle eastern chick peas and salad. Awesome meal!
Cooked this tonight for the first time- absolutely delicious, thank you Nagi!
You’re so welcome Catherine, I’m so glad you loved it! N x
Hi Nagi, is this dish ok to make a couple of hours in advance so I can cook before my guests arrive?
Emma after making it I would say yes. 😊
Good flavour, even my daughter who doesn’t like lentils couldn’t help herself. Only issue was the rice ended up a little dry afterwards – apart from adding more water or stopping the cooking process earlier, any tips or suggestions I could do to keep it moister after it’s cooked and sat out for 15 minutes?
Hi Gordon, try turning the heat down a little bit, it should stop it from drying out too much 🙂 N x
Thanks Nagi – will do. Have loved many of your recipes – very simple and taste wonderful (even for a relatively nervous novice like me)
I am Palestinian and we usually eat it with 2 sides in our home, natural yogurt, and a tomato and onion, fine diced, salad seasoned with lemon and olive oil. Both make it very moist to eat. Frying your own onions is highly recommended as it is also more moist than the dried ones from the store.
Lily- thanks for the tips, they sound exactly what I’d need to have. Cheers
This was great!! I’ve tried other Mejadra recipes and was very disappointed. But I’ve finally found The One! This is going in my favorites. Thank you!
Just made this with your doner kebab chicken, served as a kebab plate. OMG…so much better than the other one i used to make. I’m in love. I did it in the instant pot and took 5 mins. Did 1.25 cups of rice and 1.25 cups water…….it was perfect. My hubby put it on Lebanese bread with everything too. We all loved if. Thank you.
That’s awesome Leah – thanks so much for the great feedback! N x
I’m of Assyrian background so grew up regularly eating this dish. This was probably the best mejadara I’ve ever had and I’m so proud I made it! Thank you for such an easy and delicious recipe!
Woah what a great compliment Dee, that’s so good to hear!!! N x
Yum! Adds to my growing vegan recipes for my vegan step kids. Reminds me of a similar dish I had in Egypt. Added to my little blue recipe book for those I will use regularly.
What are dried or canned lentils, if you can name the lentils as I have a few at home so I could may be used that 🙂 Please let me know the names of the lentils used
Hi Sana, you can use lentils from a can or the dried variety. I use brown lentils here. N x
Love your recipes! ❤️ Question, please: as I don’t like the environmental impact, I never use canned food. If I used dried lentils, how soft would I need to cook them first, please? FYI, dried beans etc are also cheaper and take up less space. 🙂
Same question, really eager to try this recipe but I have a bag of dried lentils I’d love to use.
This traditionally is cooked with brown lentils. I boil them until they are edible but still crunchy so they can finish softening when cooked with the rice. Time depends on lentils really.
Oh Nagi, your recipes never cease to amaze me (and my guests) I made this rice dish as part of my middle eastern night and it was a hit!
I ‘fried’ the onions in the microwave (watched it like a hawk though). This is definitely one that I will make regularly! Thank you~ Mx
Wahoo, that’s great to hear Mandy! N x
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!!!
Thanks so much for the InstantPot comment. I was worried it would be too wet. Yay.
Thanks for this instant pot version. I was wondering how to do it as I am addicted to my instant pot.
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 🙂
Hi
Would this be OK to cook without lentils, my youngest doesn’t like them.
Love your recipes, spaghetti bolagnsise is the best I’ve made, thankyou