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)
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Pilaf, Rice
Arabic, Middle Eastern
Servings4
Tap or hover to scale
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 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:
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. 🙂
LIFE OF DOZER
Wondering what I’m doing up here instead of down there throwing sand for him to chase…..
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
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 😍