Mejadra is a fragrant 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 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!
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)
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:
Originally published May 2014, republished with fresh new photos in January 2017.
LIFE OF DOZER
Wondering what I’m doing up here instead of down there throwing sand for him to chase…..
I can’t wait to try this out! The crispy onion sounds like such a good crunch and seasoning.
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.
Love hearing that Tom!! Thank you so much for taking the time to let me know – N x ❤️
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
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
So you sometimes just have the spiced rice without the onions?
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!
want to make this but no lentilswill it work
Yes it will! Still a super tasty rice!
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
Safe travels home Chris! I was in Canada just a couple of months ago, I hope you had an amazing time! N x
Sounds yummy, Nagi!!
Do you think this will go nicely as a side dish with lamb and vegetables?
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!
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 😉
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!!)
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
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
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!
You’ll find dried and tinned brown lentils in all good health food stores, in Scotland and rest of UK.
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.
AWESOME!!! I’m so glad to hear that Sarah, thanks for letting me know! N xx
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. :=)
Wow what a compliment Victoria! Thanks so much for letting me know! N xx
Love your blog
Thank you for the compliment Laurita! N x
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! 🙂
Ohhhhhh I bet your mum makes an amazing Mejadra!!!!
I use brown rice exclusively due to its greater nutritional value compared to white. How can i adapt this, and all your other rice dish recipes to have mine taste as scrumptious?
Hi Cheri! I’m sorry for the delay responding, this message got caught in my filters. The adjustment is different from recipe to recipe. For this recipe, just add an extra 1/4 cup of water and do not add the lentils until 20 minutes into cooking the rice. The rice should cook in around 45 minutes. 🙂
Hi I was just wondering what type of lentil you used
Thanks for the question Khan! I used brown 🙂 Updated recipe!
Absolutely trying this one as you know me and my love of Middle Eastern food. I have not heard of this Mejadra and am looking forward to giving it a go! We don’t have the fried shallots here in markets that I know of, but the fried onions made by Durkee will be a great substitute for those who want store bought. I’m making my own though. 😉 Thanks!
Ooh yes you will adore this! I made this using one of the spice mixes you packed into my suitcase 🙂 It was SO GOOD!
Do you think this recipe can be adapted for a rice cooker? Using a rice cooker frees me up while doing a multi-course menu….:)
Oh gosh yes Lyn! It will work great in a slow cooker, just transfer the contents across after you add the liquid (to get all the flavour off the bottom of the pot). Or switch the coriander and cumin seeds with powder (1 tsp coin, 2 tsp coriander) and skip the sautéing (still add olive oil for flavour).
This was extremely tasty! I only had the ground coriander and cumin, so I just briefly toasted those in the oil before adding the rice. I used brown basmati rice, so the cooking time and water to rice ratio had to be adjusted….but it was delicious! Thank you so much for this wonderful addition to my recipe book!
I had some leftover matbucha that I had made, so I thinned it down and poached some flounder in it and served this with the rice and lentils! Try it! Super easy and super good recipe!
Oooh! I forgot about this!! I’m so glad you enjoyed it Tamara! N xx
I have dried lentils. How should I prepare them in order to use with your recipe? Thanks!
Hi Eric! Just boil them for around 25 – 40 minutes (depends on size) until just cooked (still a bit firm is fine) 🙂
i have made this several times, adjusting as i go along. first, i chop an onion and cook that in the olive oil before adding the cumin and coriander. i use a bit less cumin, more coriander and turmeric and less cinnamon. i also do not use sugar, and i increase the rice to 1 1/2 cups, because that is how much i usually make. thanks for the idea, though. i believe mine tastes a bit more authentic. just sayin’…
Thanks for your tips!!! 🙂 I love the you adjusted it to your taste! N x
This looks really tasty Nagi! Thanks for sharing your recipe.
Thanks hun! I really love this rice, I haven’t made it in ages! Thanks for reminding me of this!! 🙂
I’m so confused about the Corriander seeds… Are they suppose to be grined down? Whole Corriander seeds seems like it would hurt to chomp down on.
Hi Megan! They soften when cooked. 🙂 They add little flavour bursts when you’re eating it, it’s really lovely!