Description
Mejadra is a flavorful Middle Eastern dish featuring lentils, basmati rice, and caramelized onions. This hearty meal is nutritious and perfect for a comforting dinner or as a side dish, garnished with fresh herbs and served with yogurt or tahini sauce.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed and drained
- 1 cup basmati rice, rinsed and drained
- 4 cups water or vegetable broth
- 2 large onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cinnamon powder
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or cilantro, for garnish (optional)
- Yogurt or tahini sauce, for serving (optional)
Instructions
- In a medium-sized pot, add the rinsed lentils and cover them with 4 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the lentils simmer for about 15-20 minutes, or until they are tender but not mushy. Stir occasionally to prevent sticking.
- Once cooked, drain any excess liquid from the lentils and set them aside. You can also reserve some of the cooking liquid to adjust the consistency of the final dish if needed.
- In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add the rinsed basmati rice and sauté for about 2-3 minutes, stirring frequently.
- After toasting, add 2 cups of water or vegetable broth to the rice pot. Season with salt and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes, or until all the liquid is absorbed and the rice is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the thinly sliced onions to the skillet and cook, stirring frequently, until they become golden brown and caramelized. This should take about 15-20 minutes.
- Once the onions are caramelized, remove half of them from the skillet and set aside for garnishing later.
- To the remaining onions in the skillet, add the cumin seeds, coriander powder, turmeric powder, cinnamon powder, salt, and black pepper. Stir well to combine and cook for an additional 2-3 minutes to toast the spices.
- Once the spices are fragrant, add the cooked lentils to the skillet with the spiced onions. Stir to combine and let them cook together for about 5 minutes.
- Next, gently fold in the cooked basmati rice, mixing everything together carefully to avoid breaking the rice grains. If the mixture seems too dry, you can add a little reserved lentil cooking liquid or water to achieve your desired consistency.
- Adjust the seasoning with additional salt and pepper if needed. Let the mixture cook on low heat for another 5 minutes, stirring occasionally.
- Once everything is well combined and heated through, remove the skillet from the heat.
- Transfer the Mejadra to a serving platter or individual bowls.
- Top with the reserved caramelized onions for a beautiful presentation.
- Garnish with freshly chopped parsley or cilantro if desired.
- Serve warm, accompanied by yogurt or tahini sauce for a creamy contrast, if you like.
Notes
- For added flavor, consider soaking the lentils for a few hours before cooking. This can help reduce cooking time and enhance their texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes