Mejadra, Lentils and Rice with Caramelized Onion

Published on April 26, 2021 | By
mejadra

Mejadra, lentils and rice with caramelized onions, is considered to be a the ultimate comfort food in the world of Arabic cuisine. There are many different recipes and debates on how to and who cooks the best mejadra. When all is said and done, it is the simplicity of mejadra that makes it so beloved and comforting.

The word mejadra or “mujaddara” is the Arabic word for “pockmarked”; the lentils mixed into the rice resemble pockmarks. Cooked lentils are popular in many recipes throughout the middle east.  It  is a popular dish throughout the Arab world and is generally made using brown or green lentils and basmati rice, that is seasoned with cumin, coriander, and sometimes mint. Many of the recipes are topped with fried onions. I chose to caramelize rather than fry the onions and mix them into the rice. 

Mejadra, lentils and rice with caramelized onions, is essentially a fragrant, spiced, rice pilaf. The caramelized onions give it a sweetness that contrasts beautifully with the cinnamon and allspice. It can be served as a hearty main course or a savory side.  The mejadra is generally served with yogurt, among other vegetables and side dishes, and can be either hot or room temperature.

I recently prepared duck breast l’orange and my Sur le Plat rainbow carrots with spices, avocado and yogurt and served the mejadra as a side. The tangy fresh citrus flavors from the orange sauce on the duck balanced with the cumin, coriander, cinnamon, allspice and the natural sweetness of the caramelized onions was flawless.

Ingredients

  • 4 medium onions, thinly sliced into half circles
  • 1/4 cup olive oil plus 3 TBSP
  • 1/2 tsp sugar
  • 11/4 cups of dried green lentils
  • 1 cup of basmati rice
  • 2 tsp cumin seeds
  • 1 TBSP coriander seeds
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground allspice
  • 1 tsp cinnamon
  • 11/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 11/2 cups water
  • 2 shallots, sliced thinly
  • 1/2 cup chopped parsley
  • 1/2 cup plain Greek yogurt (optional)
  • 1 lemon, juiced

Instructions

  1. Place the lentils in a medium saucepan and cover with water. Bring to a boil, reduce heat and cook for 15-20 minutes until slightly tender but the lentils have not lost their bite. Drain and reserve.
  2. Peel onions and cut in half. Slice into thin half circles. Heat the 1/4 cup of olive oil in a deep skillet over medium high heat. Add onions and stir to combine with oil. Add 1/2 teaspoon of salt. Reduce heat to medium low, cover, and cook slowly for about 15-20 minutes until onions are soft.
  3. Uncover the onions and sprinkle with sugar. This will help the onions to continue to caramelize. Increase heat slightly to medium. Stir onions frequently. Cook for another 30 minutes until onions are golden brown. If the pan becomes dry, add a little water to keep the onions moist.
  4. Remove the onions from the pan and reserve. Wipe the pan out and then add cumin and coriander seeds. Cook over medium heat for about 3-4 minutes until toasted. Add the 2 TBSP olive oil and the basmati rice.
  5. Add the remainder of the spices, salt and pepper. Stir the rice to coat it with the spices. Add the water. Bring to a boil, cover and simmer for about 20 minutes until the rice is cooked and tender.
  6. While the rice is cooking, heat 1TBSP of olive oil over medium to high heat in a small skillet. Sauté the shallots until browned and crisped.
  7. Fluff the rice with a fork when done. Add the cooked lentils, lemon juice and the caramelized onions. Stir in half of the parsley and reserve the other half for a garnish when serving.
  8. Taste the lentil rice mixture and adjust salt and pepper as needed.
  9. Garnish with more freshly chopped parsley, the fried shallots, and serve with a side of Greek yogurt if you wish.
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