Mejadra (Middle Eastern Spiced Lentils and Rice)

I was having a chat with a few friends about their favourite tasty and thrifty recipes. We’re all from different cultures and it was fascinating to hear about their family favourites, and share ours. I love experimenting with new recipes, especially those from other cultures, there’s so many delicious dishes to discover. 

My friend Gila gave me this recipe, it’s a family favourite from the Middle East, in fact she makes it at least once a week for her household. I wrote the recipe down exactly as she told it to me and I hope you enjoy it as much as my family did. We had ours with steamed greens, yoghurt, and pita breads but it’s also delicious as a side dish served with cooked meat, fish, or vegetables. 

Mejadra 

2 Tblsp oil 

1 tsp ground cumin 

1 ½ tsp ground coriander 

½ tsp ground turmeric 

1 ½ tsp ground cinnamon 

1 tsp salt 

1 tsp black pepper 

300g/1½ cup basmati or long grain rice 

450ml/1¾ cups water 

400g tin green lentils, drained 

freshly ground black pepper, to taste 

Crispy Onions 

3 large or 4 small onions, very finely sliced 

1 cup/250 ml oil 

Heat oil in a medium saucepan over medium high heat. When the oil is hot add about a tablespoon of the onions to test how long it will take to cook. If the oil isn’t hot enough it will take quite a while, and if the oil is too hot the onion will brown too quickly and be bitter. 

You’re aiming for it to take about 5 – 7 minutes for 1/3 of the chopped onions to become golden and crispy. It’s important to cook the onions in several batches so the pan is not overcrowded. If you put all of the chopped onion in the pan at once this will lower the temperature of the oil and you’ll end up with limp and greasy onions instead of crispy ones. 

Remove the onions from the oil using a slotted spoon and then drain well on paper towels. Repeat until all the onions are golden and crisp. These onions are fab for topping salads too so you could always make a double batch and use them on packed lunch salads or in wraps. 

Spiced Rice and Lentils 

Put the oil in a large saucepan over medium heat, add the spices and cook for a couple of minutes until fragrant. Pour in the rice and stir to coat in the oil and spices. Add the water and the drained lentils. Bring to the boil then turn down to the lowest heat setting. Cover and simmer for 15 - 20 minutes or until most of the liquid has been absorbed. 

Take off the heat and leave to stand so that any remaining liquid can be absorbed. Stir well, taste to check for seasoning. Stir through three quarters of the crispy onions, then sprinkle the rest on top of each serving with some chopped fresh coriander or parsley. 

1 comment Basics, Dairy free, Dinners, Gluten-free, Live Below the Line., Meatfree Monday, Rice, Vegan, Vegetarian