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…..
This recipe is great, love that you adapted it from Ottolenghi, making it even easier to make 🙂
I love this! Sometimes I eat it for breakfast and dinner! Amazing recipe.
I was wondering if I could cook this in my rice cooker?
@Bev
A bit late seeing your query, but I’ve only ever made it in our rice cooker, and it is divine
Can i make this Middle Eastern Rice recipe in my rice cooker?
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 !!
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😍😍
Could you fry onions in olive oil ? Or does it have to be veg or sunflower ?
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 you
If I use raw lentils, should I cook them first or cook with the rice and not decrease the water?
You should cook them first Fatima! Enjoy! N x
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.
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.
Awwww! Thanks Mags! I’m glad you liked it!! N x
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!
Fantastic Victoria!! I am happy you liked it! N x
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!
If I can’t find tinned brown lentils, Can I replace with green?
Thanks!
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 misleading
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.
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.
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!
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. 🙂
What could I use as a substitute for the canned lentils? I can’t find them.
Ove every thing ..how cN you go back to American food ..blah
did not have lentils, substituted with bamboo beans. came out perfect
Great tip Joseph! N x
East to cook, packs a tastebud punch. Will become a staple.