Middle Eastern Rice (Mejadra)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Side Dish
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Cuisine
Middle Eastern, Arabian
Middle Eastern Rice (Mejadra)
Description
Middle Eastern Rice (Mejadra) is a spiced rice and lentil dish featuring the nutty flavor of cumin and coriander seeds, accented by ground turmeric and cinnamon. The recipe includes cooking basmati rice with brown lentils and a blend of fragrant spices, resulting in a flavorful yet subtly sweet and savory dish. Crispy fried onions, made from thinly sliced onions fried in oil until golden, provide a textural contrast and a toasty note when stirred through and sprinkled on top.
The cooking involves toasting whole spices in oil, coating rice, and simmering it with the lentils and seasoning until the liquid is absorbed, then resting it to finish cooking. The fried onions are prepared separately in batches to ensure crispness. Mejadra benefits from its aromatic spices and the crunchy contrast from the fried onions, making it both flavorful and satisfying.
This dish serves well as a vegetarian main or as a side, pairing nicely with fresh herbs like coriander. The texture contrast between the soft lentils and rice and the crisp onions makes it engaging to eat. Adjusting water quantities based on your rice type is important for optimal texture.
Notes mention that rice-to-water ratios can vary, and reducing water slightly compensates for the moisture from canned lentils. Using store-bought fried shallots or onions is a convenient alternative to frying your own. Whole spices provide slight texture differences, but ground spices can be used for a uniformly soft finish.
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 rice uncooked, or long grain rice
- 1 1/4 cup / 315 ml water (see notes)
- 400g / 14 oz brown lentils drained, canned, drained
- 1/2 tsp Turmeric ground
- 1 1/2 tsp ground cinnamon
- 1 tsp sugar
- 1 tsp salt
- black pepper
Crispy Fried Onions (Note 2)
- 3 onion very finely sliced, large or 4 small
- 1 cup / 250 ml vegetable oil 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.
Notes
- Adjust water quantity to compensate for canned lentils' moisture, reducing typical rice water by 1/4 cup for best texture.
- Fried shallots or onions from the store can substitute homemade fried onions and provide a similar crispy, salty finish.
- Whole cumin and coriander seeds soften but retain some texture; ground spices can be used for a different mouthfeel.
User Reviews
Overall Rating
5
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