Easy Middle Eastern Mejadra Rice Recipe
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.
Servings: 4 servings
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.