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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
169 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 43 votes
Servings4
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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 @RecipeTinEats.

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


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169 Comments

  1. Hannah says

    February 22, 2022 at 10:18 am

    Another hit from your wonderful site! Everyone in my family went back for seconds. I just want to thank you for your excellent collection of recipes. I’ve spent a good chunk of the pandemic trying all kinds of meals from your collection and they’ve all tasted great. 🙂

    Reply
  2. Suzie DeAngelis says

    February 15, 2022 at 11:01 am

    What could I use as a substitute for the canned lentils? I can’t find them.

    Reply
  3. Marcia hughes says

    January 20, 2022 at 4:39 am

    Ove every thing ..how cN you go back to American food ..blah

    Reply
  4. Joseph says

    January 19, 2022 at 10:20 pm

    5 stars
    did not have lentils, substituted with bamboo beans. came out perfect

    Reply
    • Nagi says

      January 20, 2022 at 9:35 pm

      Great tip Joseph! N x

      Reply
  5. Chrissy says

    January 19, 2022 at 12:12 pm

    5 stars
    East to cook, packs a tastebud punch. Will become a staple.

    Reply
  6. Tracy Gauci says

    November 30, 2021 at 8:38 pm

    So easy and absolutely delicious! Thanks again Nagi x

    Reply
  7. Danielle says

    October 5, 2021 at 2:15 pm

    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!

    Reply
    • Nagi says

      October 6, 2021 at 11:46 am

      Hi Danielle…yes it is! 🙂

      Reply
  8. Kristin says

    July 19, 2021 at 8:23 am

    Hello, could you tell me how much fried onions I would use if I bought them interested of making them.

    Reply
    • Nagi says

      July 19, 2021 at 10:05 am

      Hi Kristin – you’ll probably need about 1/3 cup here 🙂 N x

      Reply
    • Jill says

      February 16, 2022 at 9:14 am

      Kristin, just get a container of dried fried French onions. I’m guessing about a half cup or so, depending on if you love them. A yummy traditional dish, thank you Angie 🙏🏻

      Reply
  9. Kate says

    July 17, 2021 at 7:59 am

    5 stars
    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!

    Reply
  10. Jen says

    July 9, 2021 at 3:06 pm

    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!

    Reply
  11. Sarah says

    May 30, 2021 at 6:10 pm

    This looks amazing! Can I make before then heat back up?

    Reply
  12. flick says

    May 2, 2021 at 7:08 pm

    5 stars
    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.

    Reply
  13. cynthia maria perez says

    March 25, 2021 at 12:44 am

    can this be done in an oven and then finished in a hot pan on the stove?

    Reply
    • Nagi says

      March 25, 2021 at 1:32 pm

      Not this one as written sorry Cynthia! N x

      Reply
  14. Jerri cheesecake says

    March 16, 2021 at 8:48 am

    5 stars
    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😂

    Reply
  15. Kim says

    February 17, 2021 at 10:06 am

    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?

    Reply
  16. Jenn says

    February 7, 2021 at 5:25 am

    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

    Reply
  17. Kerry Blackburn says

    January 31, 2021 at 7:38 pm

    5 stars
    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.

    Reply
    • Nagi says

      February 1, 2021 at 1:43 pm

      HI Kerry, sorry you had issues, brown rice takes longer and usually needs more water than white basmati unfortunately. N x

      Reply
      • Kerry Blackburn says

        February 1, 2021 at 1:47 pm

        Thanks Nagi. I should have thought that would be the case but it was still delicious (including leftovers today).

        Reply
  18. Rachel says

    January 19, 2021 at 10:46 am

    5 stars
    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!!!

    Reply
    • Nagi says

      January 19, 2021 at 6:41 pm

      Thanks so much Rachel, I’m so glad you gave it a go! N x

      Reply
  19. Wendy says

    January 14, 2021 at 10:56 am

    5 stars
    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.

    Reply
    • Abigail says

      February 19, 2021 at 8:53 pm

      So helpful! Thanks, Wendy!

      Reply
  20. Mihoko says

    December 7, 2020 at 9:00 pm

    5 stars
    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

    Reply
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