Middle Eastern Rice (Mejadra)
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.95 out of 5 stars
(51)
Ingredients
4 servings
- 2 tbsp olive oil
- 2 tsp cumin seeds (or 1 tsp ground cumin)
- 1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)
- 1 cup basmati or long grain rice (, uncooked)
- 1 1/4 cup / 315 ml water (see notes)
- 400g / 14 oz canned brown lentils, drained (1 can) (, drained )
- 1/2 tsp ground turmeric
- 1 1/2 tsp ground cinnamon
- 1 tsp sugar
- 1 tsp salt
- Black pepper
- 3 large or 4 small onions (, very finely sliced)
- 1 cup / 250 ml vegetable or sunflower oil
- Salt
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Preparation
Step 1
Crispy Onions
Step 2
Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
Step 3
Repeat with remaining onions, in two batches.
Step 4
Rice
Step 5
Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
Step 6
Cook for a couple of minutes until the spices are fragrant.
Step 7
Add the rice and stir to coat with the oil and spices.
Step 8
Add the water and lentils.
Step 9
While it comes to boil, add all the other spices, salt and pepper.
Step 10
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.
Step 11
Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
Step 12
Fluff rice with a fork and adjust the seasoning with more salt if you wish.
Step 13
Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.
Step 14
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