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Home Bean and Lentil Recipes

Middle Eastern Spiced Lentil and Rice (Mejadra)

By:Nagi
Published:23 Jan '17Updated:15 Sep '21
171 Comments
Recipe v Dozer v

Mejadra is a fragrant Middle Eastern rice pilaf that is SO GOOD you can – and will want to – eat it on its own!

Mejadra - A aromatic Middle Eastern Rice and Lentil Pilaf. A recipe by Yotam Ottolenghi. recipetineats.com

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!

Mejadra - A aromatic Middle Eastern Rice and Lentil Pilaf. A recipe by Yotam Ottolenghi. recipetineats.com

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!

The flavour of this Chicken Shawarma marinade is absolutely incredible, yet made with just a handful of everyday spices. recipetineats.com

Mejadra - A aromatic Middle Eastern Rice and Lentil Pilaf. A recipe by Yotam Ottolenghi. recipetineats.com

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Mejadra - A aromatic Middle Eastern Rice and Lentil Pilaf. A recipe by Yotam Ottolenghi. recipetineats.com

Middle Eastern Rice (Mejadra)

Author: Nagi
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Pilaf, Rice
Arabic, Middle Eastern
4.94 from 44 votes
Servings4
Tap or hover to scale
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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. 🙂
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published May 2014, republished with fresh new photos in January 2017.


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171 Comments

  1. Shawna says

    July 22, 2018 at 6:20 am

    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?

    Reply
    • Maria says

      January 23, 2019 at 7:45 pm

      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

      Reply
    • Nagi says

      July 22, 2018 at 5:23 pm

      I use canned in this Shawna! 🙂

      Reply
  2. Rochelle says

    July 19, 2018 at 11:50 am

    5 stars
    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.

    Reply
    • Nagi says

      July 20, 2018 at 10:38 am

      WHOOT! Love hearing that Rochelle!! N xx

      Reply
  3. sally says

    June 25, 2018 at 5:27 pm

    5 stars
    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!

    Reply
    • Nagi says

      June 25, 2018 at 9:42 pm

      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

      Reply
  4. Ash says

    May 28, 2018 at 10:30 am

    4 stars
    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!

    Reply
    • Nagi says

      May 28, 2018 at 8:38 pm

      That’s great to hear Ash! So pleased you enjoyed this! N xx

      Reply
  5. Tara says

    April 8, 2018 at 3:35 am

    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?

    Reply
    • Nagi says

      April 8, 2018 at 3:51 pm

      Even microwave will be just fine! 🙂 N xx

      Reply
  6. Salma says

    February 27, 2018 at 10:11 pm

    Hello,
    Can I use ground coriander and ground cumin instead?
    If so, how much?

    Thanks !

    Reply
    • Nagi says

      February 28, 2018 at 8:42 am

      For sure! I do that too sometimes. Just added the quantities! N x

      Reply
  7. Eveline says

    February 26, 2018 at 9:21 pm

    5 stars
    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 🙂

    Reply
    • Nagi says

      February 28, 2018 at 10:05 am

      Hi Eveline! Funny you ask – I just added quantities for ground spices earlier today! N xx

      Reply
  8. Prakriti says

    February 22, 2018 at 5:11 am

    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

    Reply
    • Nagi says

      February 22, 2018 at 12:30 pm

      Hi Pakriti! Yep you sure can 🙂 Cook the lentils then measure out 2 cups of cooked lentils then proceed with the recipe! 🙂 N x

      Reply
      • Prakriti says

        February 22, 2018 at 1:08 pm

        Thanks Nagi! You are so prompt 🙂
        Prakriti

        Reply
  9. Justine win says

    February 18, 2018 at 6:58 am

    5 stars
    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.

    Reply
    • Nagi says

      February 18, 2018 at 12:10 pm

      LOVE LOVE LOVE HEARING THAT!!!! So glad you enjoyed this Justine! N xx

      Reply
  10. Stine Mari says

    January 14, 2018 at 8:29 pm

    I can’t wait to try this out! The crispy onion sounds like such a good crunch and seasoning.

    Reply
  11. Tom says

    December 20, 2017 at 8:46 am

    5 stars
    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.

    Reply
    • Nagi says

      December 20, 2017 at 5:53 pm

      Love hearing that Tom!! Thank you so much for taking the time to let me know – N x ❤️

      Reply
  12. Kate says

    November 21, 2017 at 8:47 am

    Am I right in assuming you cook the rest of the onions in batches? You say add about 1/3 of the onions to the oil & I wondered if you were using the remainder in the rice but as that’s not in the recipe I’m thinking you mean, cook in batches in the oil, so as to not overcrowd the pan & drop the oil temp? Many thanks for clarification as I’m planning on this to go with your homemade doner kebab that hit my inbox overnight! I made hummus last night & was planning wraps for this evening, & as so often is true, your recipes come with a serendipity that delights me! Cheers Kate

    Reply
    • Nagi says

      November 21, 2017 at 6:27 pm

      Oops, sorry Kate! Yes cook the rest of the onion in batches 🙂 I often do not do the fried onions though, or I use the fried shallots / onions sold in jars at the supermarket, they are just as good! I will update the recipe now 🙂 N x

      Reply
      • Kate says

        November 21, 2017 at 10:26 pm

        So you sometimes just have the spiced rice without the onions?

        Reply
        • Nagi says

          November 22, 2017 at 5:45 am

          What I do is make the spiced rice then use store bought fried shallots / onions instead of making my own, because I always have them in stock to sprinkle on salads / soups etc 🙂 And sometimes yes, I do have it without onion altogether, the spicing is so good, you could even just have plain rice!

          Reply
  13. Bridget P says

    September 27, 2017 at 3:50 am

    want to make this but no lentilswill it work

    Reply
    • Nagi says

      September 27, 2017 at 6:56 pm

      Yes it will! Still a super tasty rice!

      Reply
  14. Chris McGlashan says

    September 24, 2017 at 9:50 am

    Hi Nagi, I am currently holidaying in Canada and found your blog trawling through the Internet, while waiting at an airport. Wow, I love everything I have seen so far. I can’t wait to get back to Australia and start cooking up a storm. Thanks for sharing your yummy recipes. Chris

    Reply
    • Nagi says

      September 25, 2017 at 8:04 am

      Safe travels home Chris! I was in Canada just a couple of months ago, I hope you had an amazing time! N x

      Reply
  15. JosieCYC says

    April 13, 2017 at 2:14 am

    Sounds yummy, Nagi!!
    Do you think this will go nicely as a side dish with lamb and vegetables?

    Reply
    • Nagi says

      April 14, 2017 at 9:40 am

      Oooh YES! It’s amazing with lamb!! In fact, lamb is one of the most popular proteins in the Middle East and it’s MADE for spice flavours like this!

      Reply
  16. Scott Cameron says

    March 7, 2017 at 7:13 am

    Hi Nagi

    I can’t find brown lentils here in Scotland. Can you suggest an alternative please.

    Also looking forward to an exciting haggis recipe in future….go on….you know you want to 😉

    Reply
    • Lesley says

      March 20, 2017 at 9:17 am

      You’ll find dried and tinned brown lentils in all good health food stores, in Scotland and rest of UK.

      Reply
    • Nagi says

      March 8, 2017 at 8:41 am

      I don’t want to confess to a Scott that Haggis and I don’t agree…..!!! 🙂 Any kind of lentils will work just fine in this – green, red etc. Chickpeas would also be fabulous! (No haggis though. Don’t ruin this!! Ba ha ha!!)

      Reply
      • Paula says

        December 8, 2018 at 1:55 am

        Hi Naga, I don’t think red lentils would work, as they don’t hold their shape like green and brown. Great recipe though, made it today! Used to eat it when I was living in Alexandria. Thank you!

        Reply
      • Lama says

        May 22, 2017 at 5:36 pm

        5 stars
        Hi
        My name is lama im lebanese
        I want just to correct the name of this special delicious lebanese dish
        Its the medardra
        The mejadra we use lentils much more than rice aprox. We need 2 cups of lentils and 1/2 cup of rice
        Thank you for all you do
        Have a bon appetit

        Reply
        • Nagi says

          May 24, 2017 at 7:56 am

          Hi Lama, thank you for that! That’s interesting to know, I got this recipe – well it’s adapted – from a cookbook by Yotam Ottolenghi and these are similar to the ratios he uses. 🙂 N xx

          Reply
  17. Sarah says

    February 26, 2017 at 5:14 pm

    5 stars
    Just yum!
    Hubby had it with a fried egg for breakfast. Problem with yummy leftovers is that they get eaten before I get a chance!
    Made it in my rice cooker. Just heated it up first to fry the seeds and then continued. Used a bit more water as my rice cooker is a bit random.
    Look forward to your posts.

    Reply
    • Nagi says

      February 27, 2017 at 6:27 pm

      AWESOME!!! I’m so glad to hear that Sarah, thanks for letting me know! N xx

      Reply
  18. Victoria Velez says

    February 5, 2017 at 8:34 am

    5 stars
    Oh my!!! You have the best recipes I have seen in one place. So tasty! Usually I like 2-3, sometimes 5 but there are at least 20 recipes I think I must try from my 15 minutes of viewing your website!!! Thank you so much for sharing. :=)

    Reply
    • Nagi says

      February 5, 2017 at 10:09 am

      Wow what a compliment Victoria! Thanks so much for letting me know! N xx

      Reply
  19. LAURITA says

    January 31, 2017 at 11:48 pm

    Love your blog

    Reply
    • Nagi says

      February 1, 2017 at 8:30 am

      Thank you for the compliment Laurita! N x

      Reply
  20. Tara | Deliciously Declassified says

    January 30, 2017 at 3:20 am

    I LOVE this dish, Nagi! One of my favorites that my mom always makes during Lent. Hers doesn’t have all of the spices in it, which can probably be attributed to where she’s from – but this sounds delicious as well! I love the crispy onions and always have this with plain yogurt – complements it so well! Hope all is well with you! 🙂

    Reply
    • Nagi says

      January 31, 2017 at 7:49 am

      Ohhhhhh I bet your mum makes an amazing Mejadra!!!!

      Reply
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