Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion through out it. It is a good accompaniment with any type of protein or even vegetables on the side. dishes or eat it on it’s own. This dish is hugely popular through out the Arab world. It is a fragrant aromatic spiced rice (not spicy).
2 Tbsp olive oil
2 tsp cumin seeds
1 1/2 tsp ground coriander
1 cup basmati rice
1 1/4 cup/ 315 mls water
1 400 gram can/14 oz canned brown lentils, drained
1/2 tsp ground tumeric
1 1/2 tsp ground cinnamon
1 tsp sugar
1 tsp salt
fried onions from the supermarket
- 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- 12 minutes, or until all the liquid has mostly absorbed.
- Remove from the heat and let it rest for 10 minutes- during this time, any residual liquid will absorb.
- Fluff rice with a fork and adjust the seasoning with more salt if you wish.
Just prior to serving, stir through most of the onions and top with remainder. Can sprinkle with chopped coriander if desired. Best served warm.