Middle Eastern Spiced Lentil and Rice (Mejadra)
Total time: 30 minutes
Yields: 4 servings
Author: Nagi
Source: https://www.recipetineats.com/middle-eastern-rice-mejadra/
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- tablespoons coriander seeds
- 1 cup basmati rice
- cups water
- 1 tin (400g / 14oz) brown lentils, drained
- 0.5 teaspoon ground turmeric
- teaspoons ground cinnamon
- 1 teaspoon sugar
- 1 teaspoon salt
- black pepper, to taste
- 3 large onions, thinly sliced
- 1 cup vegetable or sunflower oil
- salt, to taste
crispy onions
Instructions
crispy onions
Heat oil in a medium saucepan over medium high heat. Add about ⅓ of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
Repeat with remaining onions, in two batches.
Heat oil in a medium saucepan over medium high heat. Add about ⅓ of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
Repeat with remaining onions, in two batches.
rice
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 from 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.
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 from 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
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 1½ cups of water, but you should check the package instructions. Whatever the water quantity
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