Mejadra (also spelled Mujaddara or Mujadara) is one of those timeless dishes that feels like a warm hug in a bowl. This Middle Eastern classic combines tender lentils, perfectly spiced basmati rice, and crispy fried onions for a dish that’s as satisfying as it is versatile. Whether served as a hearty side or the star of your meal, this popular dish is a recipe everyone should have in their repertoire.
What is Mejadra?
Mejadra is a beloved, ancient dish across the Middle East, known for its comforting combination of lentils, rice, and aromatic spices like turmeric, allspice, and cinnamon. It’s often topped with crispy onions for a crunchy, savory finish. In this version, I’ve added fresh herbs and a dollop of tangy Greek yogurt to bring balance and brightness to the dish.
Why You’ll Love This Mejadra Recipe
Mejadra is a wholesome and nutritious dish with a lot of flavors, packed with protein from lentils and fiber from rice, making it as nourishing as it is delicious. It’s highly customizable—keep it vegan for a plant-based option, or add a dollop of creamy yogurt for a tangy finish.
This is a great recipe because it’s also make-ahead friendly, reheating beautifully and perfect for meal prep or enjoying leftovers throughout the week. Best of all, this easy Mejadra recipe is a crowd-pleaser and the ultimate comfort food that’s naturally gluten-free (just double-check your ingredients). It goes beautifully as main course with a piece of roasted lemon-sumac chicken or citrus poached salmon with cucumber-yogurt sauce. Or keep it vegetarian friendly and serve with Shawarma roasted broccoli.
In this post, I’ll share my slightly adapted version of a Staub Cookbook recipe by Stuart Cameron of Byblos and Patria. I’ve made this dish for Rosh Hashanah lunch, Yom Kippur break-fast, and several casual weeknight dinners—and it always delivers.
Ingredients You’ll Need
- Green Lentils or Brown Lentils: These hold their shape after cooking. Avoid using red or white lentils, which will become too mushy or du Puy or Beluga lentils, which are too firm for this dish.
- Bay Leaves: Adds a subtle earthy flavor to the lentils while they cook, enhancing the dish’s depth.
- Olive Oil: Used for sautéing and adding richness to the dish
- Onion: Thinly sliced. You can use white or yellow onion.
- Dried Spices: Ground turmeric, allspice, cane sugar, sea salt, and cinnamon. These lovely spices create the signature flavor profile of Mejadra.
- White Basmati Rice: The fluffy, fragrant grains are key here. You can use other types of long grain rice such as Jasmine rice but it may not be as fluffy as basmati.
Toppings
- Greek Yogurt: Optional, but I like the creaminess and brightness it adds to the dish.
- Fresh Herbs: I like mint-it adds a fresh, bright, and slightly sweet flavor to the Mejadra, balancing the earthiness of the lentils and the warmth of the spices. But feel free to try parsley, cilantro, chives or basil.
- Crispy Shallots: Shallots are a type of onion with a delicate, slightly sweet flavor and a hint of garlic-like sharpness. When fried, they add a delightful texture and a rich, savory-sweet flavor to Mejadra.
- Cayenne: For a little kick. Add as much or as little to your preferences.
Pro Tip: For the best results, use high-quality olive oil and freshly ground spices.
For exact ingredient amounts, see full printable recipe card below.
Step-by-Step Instructions
Step 1: Cook the Lentils. Rinse the lentils thoroughly under cold water to remove any debris. Place them in a medium saucepan along with the bay leaves and 1 teaspoon of salt. Add enough water to cover the lentils by about an inch. Bring the water to a boil over medium-high heat, then reduce to a gentle boil. Cook for 12–15 minutes, or until the lentils are tender but still hold their shape. Drain the lentils and set aside, reserving ¾ cup of the cooking liquid to use later. Discard the bay leaves.
Step 2: Fry the Shallots. While the lentils are cooking, prepare the crispy shallots. Slice shallots thinly and heat 2–3 tablespoons of olive oil in a small saucepan over medium heat. Once the oil is shimmering, add the shallots in a single layer. Fry them, stirring occasionally, until they turn golden brown and crispy, about 8–10 minutes. Use a slotted spoon to transfer the shallots to a plate lined with paper towels to drain excess oil. Sprinkle with a pinch of salt while still warm and set aside for garnish. Do multiple small batches of onion if necessary to ensure they’re not overcrowded in the pan.
Step 3: Sauté the Onions. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions to the hot oil and cook, stirring occasionally, until the onion is soft and golden brown, about 8–10 minutes.
Step 4: Toast the Spices. Sprinkle the turmeric, allspice, cinnamon, and sugar over the sautéed onions in the same pot. Stir continuously for about 30 seconds to toast the spices and release their fragrant aromas. This step enhances the depth of flavor in the dish.
Step 5: Combine and Simmer. Add the basmati rice to the pot with the onions and spices, stirring to coat the grains evenly in the fragrant mixture. Next, add the cooked lentils and the reserved lentil soaking liquid. Stir to combine, then bring the mixture to a gentle boil. Lower heat to very low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 11 minutes.
Step 6: Rest the Rice. Once the rice has cooked, remove the pot from the heat. Place a clean tea towel (or a few layers of paper towels) over the top of the pot, then cover tightly with the lid. Let the Mejadra rest for 10 minutes. This step allows the rice to finish steaming and absorb all the flavors.
Step 7: Serve and Garnish. Fluff the rice gently with a fork to separate the grains. Transfer the Mejadra to a serving platter or shallow serving bowl. Top with a generous sprinkle of the crispy shallots, a dollop of Greek yogurt (if desired), fresh herbs like mint or parsley, and a light dusting of cayenne for heat. Serve warm and enjoy!
Pro Tip: For an extra-special presentation, bring the pot straight to the table and let everyone help themselves, ensuring the crispy shallots stay perfectly crunchy on top!
Expert Tips
- Lentil Doneness: Cook lentils until tender but not mushy—they should hold their shape.
- Perfect Rice: Use a tea towel to trap excess moisture, ensuring the rice turns out fluffy and flavorful.
- Onion Alternatives: If frying shallots feels like too much effort, caramelized onions make a great substitute. You can also purchase already fried shallots at some grocery stores.
- Make it Vegan: Skip the yogurt or use a dairy-free alternative like coconut yogurt or cashew cream.
How to Serve
Mejadra is incredibly versatile. Here are a few ideas:
- As a main dish with a salad and roasted vegetables.
- Topped with a poached or fried egg for breakfast.
- Alongside grilled chicken, fish, or lamb.
- Stirred into broth for a quick soup.
Storage Tips
Mejadra is a fantastic make-ahead dish, and storing it properly ensures you can enjoy it for days. Here are my tips for storing and reheating:
- Refrigeration: Allow the Mejadra to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, you can freeze Mejadra. Portion it into freezer-safe containers or resealable bags, removing as much air as possible to prevent freezer burn. It will keep well in the freezer for up to 3 months.
- Reheating:
- On the Stovetop: Add a splash of water or broth to a saucepan with the Mejadra and warm over medium heat, stirring occasionally to prevent sticking.
- In the Microwave: Place a portion in a microwave-safe dish, cover loosely with a lid or damp paper towel, and heat in 30-second intervals, stirring in between, until heated through.
- Direct from Freezer: Let the frozen Mejadra thaw overnight in the refrigerator, then reheat using one of the above methods.
Pamela’s Favorite Leftover Hack: Refresh the flavors of leftover Mejadra with a squeeze of lemon juice and diced avocado to turn reheated Mejadra into a bright, satisfying lunch.
Recipe FAQs
Yes, but keep in mind that brown rice has a longer cooking time and may require more liquid. Adjust accordingly.
Try adding sliced avocado, pomegranate arils, diced cucumber, a fried egg, or a dollop of hummus for extra flavor and texture.
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to loosen it up.
More Delicious Recipes
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Easy Middle Eastern Mejadra Rice Recipe
Ingredients
- 1/2 cup green lentils, or brown
- 2 bay leaves
- 1 teaspoon sea salt
- 2 Tablespoons unrefined olive oil
- 1/2 onion, thinly sliced
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cane sugar
- 2/3 cup white basmati rice
- For Serving:
- Plain Greek yogurt, optional, but I was surprised how much I liked it
- Fresh herbs, I used mint
- Crispy shallots, I sauteed some in a skillet with olive oil
- Ground Cayenne, it’s really hot!
Instructions
- Put the lentils in a cast-iron petite French oven, add water to cover, then add the bay leaves and salt. Place over medium heat, bring to a low boil and boil for 12 to 15 minutes, until the lentils have softened but still have a little. Drain reserving 3/4 cup of the cooking water.
- Heat the oil in a 4-quart cast-iron cocotte and add the onion. Cook over medium heat, stirring until the onion takes on a golden brown color.
- Add the turmeric, allspice, cinnamon, and sugar and cook for 30 seconds. Add the rice and stir to coat. Add the cooked lentils and reserved lentil stock and bring to a boil. Reduce the heat to very low, cover, and simmer for 11 minutes.
- Remove from the heat and cover the pot with a clean, dry tea towel. Seal tightly with the lid and set aside for 10 minutes to let the rice rest and absorb all the flavors.
- Serve the rice topped with yogurt, crispy shallots, a sprinkle of cayenne, and herbs.
Notes
- Lentil Doneness: Cook lentils until tender but not mushy—they should hold their shape.
- Perfect Rice: Use a tea towel to trap excess moisture, ensuring the rice turns out fluffy and flavorful.
- Onion Alternatives: If frying shallots feels like too much effort, caramelized onions make a great substitute. You can also purchase already fried shallots at some grocery stores.
- Make it Vegan: Skip the yogurt or use a dairy-free alternative like coconut yogurt or cashew cream.
- Mejadra is a fantastic make-ahead dish, and storing it properly ensures you can enjoy it for days. Here are my tips for storing and reheating:
- Refrigeration: Allow the Mejadra to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, you can freeze Mejadra. Portion it into freezer-safe containers or resealable bags, removing as much air as possible to prevent freezer burn. It will keep well in the freezer for up to 3 months.
- Reheating:
- On the Stovetop: Add a splash of water or broth to a saucepan with the Mejadra and warm over medium heat, stirring occasionally to prevent sticking.
- In the Microwave: Place a portion in a microwave-safe dish, cover loosely with a lid or damp paper towel, and heat in 30-second intervals, stirring in between, until heated through.
- Direct from Freezer: Let the frozen Mejadra thaw overnight in the refrigerator, then reheat using one of the above methods.
- Pamela’s Favorite Leftover Hack: Refresh the flavors of leftover Mejadra with a squeeze of lemon juice and diced avocado to turn reheated Mejadra into a bright, satisfying lunch.
Like this recipe? Rate & comment below!
I plan to make this with brown basmati Rice. I am confused with a previous comment that you made regarding brown rice. I should use the water from the lentils and add about another 1 1/2 of water to the rice and cooked lentils, and cook for 40 minutes, rest for 10? Why the sautéed on onions separate?
I don’t want it to turn out soggy. Thank you!
I love this recipe! It goes really well with your Chicken Shawarma recipe. If I were to double the Mejadra rice recipe, should I double everything, including rice and water?
Yes, great combo! I would do just slightly under doubling the water if doubling everything else.
I love this recipe however when I attempted to double it, it did not come out as well. The basmati rice was undercooked but keeping it on the stove longer resulted in lentils that were too mushy. Do you have any suggestions if you are trying to make this for a crowd? Thank you!
I’m sorry you didn’t have success when you doubled it. Tell me please, You used white basmati rice, correct? Did you also double the liquid? What about the size saucepan you used? If you doubled the liquid, it sounds like you used a pot that was too big. Let me know!
I used white basmati rice and doubled the liquid, but I did use a 5qt dutch oven that was probably too big. What size pot do you recommend for the recipe as is and what size pot when doubled? Thank you!! My husband still said this was the best rice he has ever had!
Oh yes. 5 quart is much too big. I would recommend a 2-quart saucepan if doubling the recipe, max 3 quart. For a single, a 1 or 1 1/2 quart is perfectly fine.
beyond delicious.. made it yesterday.. L O V E
CanI make this with brown rice? How would you adjust the cooking time?
I’m sure you could. I would cook everything together at the same time in a covered pot – lentils, rice, spices. Saute onions separately. I would try 2 1/3 cups water, cook for 40-45 until the rice is tender and allow to sit off the heat for 10, covered. Let me know how it turns out!
Funny, because that’s what I serve for Rosh Hashanah lunch. I love it’s earthy quality. Feels like home.
I will try this version now, as the only one I knew was Ottolenghis.
Agreed!