This recipe, in a slightly different version, was given to me by Dalia Kaldes, an amazing cook who makes the most delicious couscous in the universe. Along with her couscous, this mejadra has been a staple in her home for years, and it was clear to me that it would one day become a permanent resident in mine, as well.
Now it’s your turn to indulge.
Grandma's Mejadra
PrintIngredients
- 1½ cups rice (Jasmine, Persian or Basmati)
- 1½ cups green/brown lentils
- 2 tablespoons olive or canola oil
- 3 cups boiling water
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 3/4 teaspoon salt
For the fried onion:
- 2 white onions (or more)
- 4-5 tablespoons olive or canola oil
Instructions
- Rinse the lentils and rice well in water (separately) and drain. - Cook the lentils in boiling water for 15 minutes and drain. The lentils should be ¾ cooked, not completely cooked. - In a large pot with a heavy bottom (it is important that it is wide) heat olive oil and add turmeric and cumin. Cook the spices for a minute, while stirring so the flavors develop. - Add the rice and the par-cooked lentils, and cook for 2 minutes, stirring constantly so nothing sticks to the bottom of the pot. - Add boiling water and salt and stir. Cover the pot (with a lid that fits snugly, it should be completely closed) and cook on the lowest heat for 20 minutes. - Meanwhile, slice the onion into thin strips or cubes and saute in a pan with olive oil until the onion is golden and caramelized. It takes a while for the onion to caramelize and turn completely golden, so be patient 🙂 - When the rice is ready, pour in the onions with the oil and mix. Serve hot or at room temperature.
Notes
- Important! What makes mejadra amazing is the large amount of fried onions. Please add no less than 2 onions, even if it seems like a lot at first, and do not skimp on the oil when cooking them. It is super important that the onions brown and caramelize well, so be patient - it does take time but the final result is worth every minute. - Want to kick it up a notch? Sprinkle with toasted pine nuts and/or chopped parsley. - If you like, you can add a little nutmeg. - Mejadra can be prepared with bulgur or quinoa instead of rice. The preparation steps are the same. 
