60 minutes
A flavorful and textured Middle Eastern dish made with lentils, rice, and crispy fried onions.
cups
Onion, before peeling
0 lb
tablespoons
cups
Cumin Seeds
teaspoons
Coriander Seeds
tablespoons
1. Cook Lentils
Rinse the lentils in cold water and place them in a saucepan. Cover with plenty of water and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the lentils are tender but still holding their shape. Drain and set aside.
2. Prepare Onions
Peel the onions and slice them thinly. In a medium bowl, toss the sliced onions with the flour until they are well coated.
3. Fry Onions
Heat the sunflower oil in a large frying pan over medium-high heat. Fry the onions in batches until they are golden brown and crispy. Remove the onions with a slotted spoon and drain on paper towels.
4. Toast Spices
In the same frying pan, reduce the oil to about 3 tablespoons. Add the cumin seeds and coriander seeds and toast them until fragrant, about 1 minute.
5. Combine and Serve
Add the cooked lentils to the frying pan with the toasted spices. Stir to combine and heat through. Serve the lentil mixture with crispy onions on top.
Chicken Mejadra
Experiment with different spice blends such as garam masala, za'atar, or Baharat to give the Mejadra a distinctive twist that reflects various regional cuisines.
Indian-Style Mejadra
Use basmati or jasmine rice instead of standard long-grain rice for a more fragrant base.
Mediterranean Mejadra
Achieving crispy onions is crucial for the texture and flavor of the dish. Slice the onions uniformly to ensure even cooking. Fry them in batches to avoid overcrowding the pan, using medium-high heat with a high smoke point oil like canola or vegetable. Drain on paper towels and season with salt right after frying.
Use brown or green lentils for this dish, as they hold their shape well after cooking. Red lentils tend to become mushy and are not recommended for Mejadra.
Mejadra is rich in spices, so use fresh, high-quality spices for the best flavor. Toasting the spices briefly in the pan before adding other ingredients can enhance their flavor and aroma.
Rinse your rice and lentils thoroughly before cooking to remove any impurities or excess starch, which can cause stickiness. Soaking the rice for 15-30 minutes can also help achieve a fluffier texture.
After cooking, let the pot sit covered for about 10 minutes. This allows the rice to steam and become perfectly fluffy.
Comments (0)