Mejadra is a Middle Eastern staple that combines tender lentils, fragrant spices and fluffy rice, topped off with fried onions for the perfect balance of flavors and textures.
This dish is an excellent example of pantry staples coming together to create something special. Pair it with a dollop of yogurt, a fresh cucumber salad, and grilled meat for a complete meal.
This comforting side dish is a staple in kitchens from Lebanon to Egypt, and every family has their own unique way of preparing it. I got my recipe from a friend I used to work with. She was Turkish, and this is her family recipe.
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Basmati Rice: Although my recipe uses basmati rice, you can substitute it with long grain white rice.
Lentils: I use a can of lentils to speed up the cooking time. Brown or green lentils are perfect and you want to drain and rinse them before you use them.
Onions: There are 4 onions in this recipe. They are thinly sliced and then friend until deeply golden, crispy and sweet. It is by far the hardest part of the recipe as it takes and a pan of oil. Feel free to substitute for storebought crispy onions. They work really well as a shortcut.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- The recipe calls for the rice to be rinsed. I don't always rinse rice, but as we are adding other ingredients I find it can get sticky if it isn't rinse. Please don't skip this stage, as the rice:water ratios in the recipe are based on the rice still having some water clinging to it.
- Drain and rinse the canned lentils before you add them to the dish. This removes the starch sodium brine from them. If you don't remove it, it can affect the flavor and texture of the finished dish.
- Use a pan with a lid. Ideally, you want a lid that doesn't have a steam hole or vent in it. The rice is cooked at low heat with a lid and then left to steam. So you need a good fitting lid. A glass lid makes it easier to see what is going on.
- Adding the dried spices to the oil flavors it and makes it easier to coat all the rice in the spices.
- When frying the onion, do it in batches and drain them on kitchen paper. This stops the onions from burning while others haven't cooked.
Top Tip
After frying the onions, save the oil. Once cooled, strain it and keep it in a glass jar. It is excellent for frying more onions next time or cooking Chicken Fried Chicken!
Why Is This Recipe Special?
This one took my kids a bit of getting used to and although they eat it, it definitely isn't their favorite rice. (Their fav will always be sticky rice!!) But I love it and it is great for serving to guests as it looks so impressive with the onions all over it. Plus:
- It is packed with flavor.
- It is great as a protein rich vegetarian main meal as well as a side dish.
- It reheats well, so you can take leftovers to work.
- It is really easy to make, leaving you time to prep/cook other elements of your meal.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
These adaptations are not all traditional, but they do work and taste good, which is what matters when I am making dinner.
- Just before serving, stir in some fresh spinach. Or try roasted cauliflower or sweet potato.
- As well as lentils, add a drained and rinsed can of chickpeas (garbanzo beans).
- Make the dish spicy with some cayenne or chili flakes.
- For a little tang, add a squeeze of lemon or a drizzle of pomegranate molasses.
- If you don't want to fry the onions, add some toasted nuts to the top. Almonds and pine nuts work well.
- Fresh herbs are great with this. Try adding a handful of chopped mint, parsley or cilantro.
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Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Mejadra
I usually make this when I am making Shawarma meatloaf or Shawarma Chicken Skewers. it is also great with lamb koftas, spiced meatballs, or a slow cooked leg of lamb.
You could serve it alongside a roast chicken, especially if you have rubbed the skin with some ground coriander and paprika before roasting.
For something lightly, try pairing it with a piece of grilled fish. This is great with a sprinkle of fresh mint and a squeeze of lemon.
If you want to keep it vegetarian, it is excellent on its own with just a drizzle of yogurt, but a side of roasted eggplant would be fantastic, or grilled bell peppers.
What to drink with Mejadra
I love this with a crispy herbal Vermentino. It pairs well with the earthy flavors of the dish. Harder to find but equally delicious is an Albariño, which is a Spanish wine with citrus and saline notes, great for balancing Mejadra's warm spices. If you are serving the Mejadra with grilled meats, a full-boded Roussanne with stone fruit and herbal notes perfect.
For red wine drinkers a light-bodied Pinot Noir with bright acidity is an excellent match to the lentils and spices. Or try a fruity, soft Grenache. While harder to find a French Trousseau is an aromatic red with a subtle spice that pairs beautifully with the cumin and coriander in the spice mix.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Mejadra, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Mejadra - Middle Eastern Rice and Lentils
Ingredients
For the onions (see note 1)
- 1 cup oil neutral
- 4 onions thinly sliced
For the Rice
- 1 cup basmati rice
- 1 can lentils 15oz/400g can (see note 2)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1½ teaspoon ground coriander
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- 1¼ cup cold water
Instructions
Start with the crispy onions
- Heat the oil in a medium saucepan over medium-high heat. Add ¼ of the sliced onions and cook for 4-5 minutes until deeply golden. Remove the onions from the oil with a slotted spoon and drain on kitchen paper.1 cup oil4 onions
- Repeat in three more batches until you have fried all the onions.
To make the Mejadra
- Rinse the rice in plenty of cold water (see note 3)1 cup basmati rice
- Drain and rinse the can of lentils.1 can lentils
- Heat the extra virgin olive oil in a saucepan over medium heat (see note 4). Add the cumin, coriander, allspice, cinnamon, salt, sugar, turmeric, and black pepper. Cook for 1 minute.1 tablespoon extra virgin olive oil1 teaspoon ground cumin1½ teaspoon ground coriander1 teaspoon allspice1 teaspoon ground cinnamon1 teaspoon salt1 teaspoon sugar½ teaspoon turmeric¼ teaspoon black pepper
- Add the rice and lentils and stir to coat them with the oil and spices.
- Add the water and bring to a boil without a lid. Once boiling, reduce the heat to low, cover with a lid, and cook for 12 minutes.1¼ cup cold water
- After 12 minutes, remove the pan from the heat, but don't remove the lid.
- Let the rice rest for 10 minutes, then use a fork or silicone spatula (or rice paddle) to fluff the rice.
- Taste and add more salt if needed.
- Stir through ¾ of the fried onion and scatter the rest over the top of the rice.
Notes
- Feel free to substitute for store-bought crispy onions. They work really well as a shortcut. You don't get the same buttery sweetness, but the crunch and flavor are spot on.
- You can use canned brown or green lentils.
- How to rinse rice:
Place the rice in a bowl and cover with water. Use your hand to turn the rice over in the bowl; be gentle, as you don't want to break the grains. Carefully drain the water away and repeat this process twice more. Once you have rinsed the rice three times, use a fine-mesh sieve to drain the rice. To ensure you have washed away as much starch as possible, place the sieve under the flow of running water for 10-15 seconds. Let the rice drain well. - Use a pan with a lid. Ideally, you want a lid that doesn't have a steam hole or vent in it. The rice is cooked at low heat with a lid and then left to steam. So you need a good-fitting lid. A glass lid makes it easier to see what is going on.
Nutrition
Nutrition is per serving
COLETTE says
Mejadra Middle Eastern Food