Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Middle Eastern Spiced Lentil and Rice (Mejadra) Recipe
Mejadra is a aromatic Center Jap rice pilaf that’s SO GOOD you possibly can – and can wish to – eat it by itself!
Mejadra is an historical dish that’s vastly common all through the Arab world. It’s a aromatic fragrant spiced rice (however not spicy) mixed with candy crunchy onion. You make your personal fried onion within the genuine model, and it’s definitely worth the effort when you’ve got time in your arms. However should you don’t have time, a close to good substitute is retailer purchased crunchy Fried Shallots which these days you should buy from the Asian part of most grocery shops. I actually assume it tastes nearly pretty much as good!
As a result of this rice has such a beautiful flavour in itself, you may make a whole meal by serving only a easy piece of grilled fish or different protein, and even greens on the aspect. A dollop of yoghurt, a sprinkle of herbs and dinner is served!
Get pleasure from!
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
- 3 large or 4 small onions , very finely sliced
- 1 cup / 250 ml vegetable or sunflower oil
- Salt
Instructions
- 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.
- 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
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. 🙂
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