Updated: Feb 21
This stew of lentils and rice is the ultimate Middle Eastern comfort food. The beauty of this dish is in its simple ingredients, which are inexpensive, wholesome, and always available in every house pantry. Serve it along with our shuk salad (a fresh chopped salad – see recipe on our website) and you have nailed a super nutritious and satisfying meal.
1 cup brown or green lentils, soaked in water for 2 hours and then drained.
1 cup long-grain white rice soaked in water for 1 hour and then drained.
3 cups water
3 white onions, chopped.
3 Tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon Kosher salt
1/4 teaspoon black pepper
Bunch of fresh parsley chopped – for garnish.
Heat the olive oil in a large skillet over low heat, add the onions and cook, stirring frequently, until brown (If you wish to achieve a crispy onion texture toss the onion in a bit of flour before frying). Keep frying onions in the skillet until dark brown. Transfer to a small bowl and set aside.
Drain the rice and lentil and transfer to a pot. Add the spices (cumin, salt, and pepper) and cover with 3 cups of water.
Bring to boil over high heat, then reduce the heat, cover, and cook for about 20 mins until the liquid has been absorbed and the lentils and rice are tender.
Turn off the heat and leave the pot covered for 15-20 minutes.
Remove the mejadra to a serving bowl and mix in the fried onions. Scatter fresh chopped parsley.