By:Nagi
179 Comments
Mejadra is afragrant 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 afragrant aromaticspiced rice (but not spicy) combined with sweet crunchy onion.You make your own fried onion in the authentic version, andit’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 Shallotswhich 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 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Pilaf, Rice
Arabic, Middle Eastern
4.95 from 50 votes
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. 🙂
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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179 Comments
JB says
Barely took longer than 15 minutes to cook. I was in the door from work and twenty minutes later I was digging into a big bowl of this with yogurt on top and crispy fried onions from a packet. Delicious, and feels healthy too, being basically just rice and lentils!Reply
- Aline says
This recipe is great, love that you adapted it from Ottolenghi, making it even easier to make 🙂Reply
- Adrian says
I found this to be a great recipe, that you can easily tweak according to what/how much you have in the cupboard. Didn’t have any canned brown lentils so used used dried green lentils. Cooked about 100g of these with some water and a veg stock cube, drained and then added them to the rice before the water (for the rice), then cooked or 10 mins,then took of the heat and stirred when done.
So tasty and pretty quick and easy to prepare so 5″ all round for this one.
I used it with the chicken doner recipe – also made the yoghurt sauce for that – both great.
Your site is a great find and I’ll be coming back for more recipes – thank you!Reply
- Poppy says
I love this! Sometimes I eat it for breakfast and dinner! Amazing recipe.Reply
- Bev says
I was wondering if I could cook this in my rice cooker?
Reply
- Colleen says
@Bev
A bit late seeing your query, but I’ve only ever made it in our rice cooker, and it is divineReply
See AlsoRoasted Red Pepper Meze Platter.
- Carla says
Can i make this Middle Eastern Rice recipe in my rice cooker?
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- Mary clare says
Yum yum yum did this for guests with the chicken, flat breads. Selection of dips and hummus and also a feta tomato toboulli salad.. many wows from satisfied guests… you did it again! Thanks !!
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- Maria says
This dish is unbelievable, I made it with with the Arabian feast for my family (2 of them are chefs) and they were blown away! The smell in the kitchen was enough to entice anyone😍😍Reply
- Mick says
Could you fry onions in olive oil ? Or does it have to be veg or sunflower ?
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- Hazel says
I don’t often leave reviews but I had to for this and the schwarma recipe. Made these for tea tonight. They are both so amazing. Already looking forward to this cold for my packed lunch tomorrow. Absolutely perfect as is. Thank youReply
- Fatima says
If I use raw lentils, should I cook them first or cook with the rice and not decrease the water?
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- Nagi says
You should cook them first Fatima! Enjoy! N x
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- Mags says
Made this last night and it was a hit. I am adding it to my list of regulars. I served it with Chicken Shawarma. It’s gotten to the point that this is the only recipe site I truely trust. Nagi rocks.
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- Lauren says
I feel the same! This site has become my absolute go-to. Every single thing I have cooked from here has been easy and delicious.
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- Nagi says
Awwww! Thanks Mags! I’m glad you liked it!! N x
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- Victoria says
It was delicious! I added some extra salt and ginger to give it some added savor but it was a hit and so easy to make!Reply
- Nagi says
Fantastic Victoria!! I am happy you liked it! N x
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- Leah says
Hi Leah,
Could you use tinned green lentils (can’t find brown anywhere)? and could you use already friend onions instead of frying your own?
Thanks!
Reply
- Leah says
If I can’t find tinned brown lentils, Can I replace with green?
Thanks!
Reply
- Imad Matar says
Please need to be more accurate when giving names and regions of certain food, Mejadra is not a Middle eastern plate it’s a very typical Lebanese plate, it’s like saying tacos is Hispanic food instead of Mexican food
Please specify rather than generalize because that’s misleadingReply
- Ali says
Lebanon is in fact one of the middle eastern countries. Google ‘what are the Middle Eastern countries?’. This recipe is made in most of the Middle Eastern countries so I don’t think the recipe is misleading at all.Reply
- Ayah says
It’s Levant food you could say. I have lived in Jordan and it’s a popular dish there as well as in Palestinian cooking. Don’t limit the dish to just one country.
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- Mindy says
Thanks so much for this incredible website! I orginally found it when I was looking for Carnitas. I LOVE cooking and I’ve upped my game thanks to you Naji! (My husband says I should open a restaurant!) Last night I made the Chicken Shwarma with this Mejadra. BEYOND delish! I went for it and made the complete meal with the fried onions – even though I NEVER eat fried anything (or made anything fried)! It was worth it! And I guess I can make an exception every once in a while (I’m very careful about eating very cleanly – pastured meats, no dairy, no refined sugar…). So it’s hard for me to eat out because I end up feeling terrible. I did not feel terrible after eating this meal (and leftovers for lunch). So bringing the world into my kitchen is a blessing! (We even buy pastured pork by the 1/2 hog!) I did make my own lentils in my instant pot and followed the recipe using basmati rice. I had the whole spices on hand (and ground ones too) but I do feel the whole spices adds a whole new level of YUM!Reply
- Hannah says
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. 🙂
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- Suzie DeAngelis says
What could I use as a substitute for the canned lentils? I can’t find them.
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- Marcia hughes says
Ove every thing ..how cN you go back to American food ..blah
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