MEJADRA

I love warm comforting meals, especially when it comes in one pot. This has become one of my favourite rice dishes. It reminds me of the Indian biriyani with a different spice profile. Mejadra is a Middle Eastern dish made with rice, lentils, nuts, and warming spices like cinnamon and allspice. It’s wonderfully flavorful and has a subtle sweetness to it.

This is defiantly something special to serve when entertaining or make a big batch of it and enjoy the leftovers. It’s just as good the next day.

MEJADRA

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Servings: 6 servings

Course: Main Course

Cuisine: Middle Eastern

Ingredients Method Notes

Ingredients

  

• 540 ml can of lentils drained and rinsed
• 6 shallots thinly sliced
• ½ cup cashew pieces
• 2 tsp cumin seeds
• 1½ tbsp coriander seeds grinded
• 1 cup basmati rice
• 4 tbsp olive oil
• ½ tsp ground turmeric
• 1½ tsp ground allspice
• 1½ tsp ground cinnamon
• 1 tsp sugar
• 2 cups water
• 1 tsp salt plus more for taste
• 1 tsp ground black pepper plus more for taste

Method

 

1. Peel the shallots and slice thinly.
2. Heat 2 tbsp of olive oil in a braiser placed over medium heat. Fry the shallots until golden brown.
3. Sprinkle with salt and pepper. Once shallots are caramelized, add cashews to pan and toast at for 3 mins.  
4. Remove the shallots and cashews from the pan. Put in a bowl and set aside.  
5. Add the remaining 2 tbsp of olive oil to the pan. Add in the cumin and coriander seeds.

   Place over medium heat and toast the seeds for a minute.
6. Add the rice, mix to coat grains with oil. Add turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and 1/2 tsp black pepper. Mix well. 
7. Add the lentils and the water. Add the remaining salt and pepper. Bring to a boil, cover with a lid, and simmer for 30 minutes.
8. Once done, add the fried onion and cashews to the rice and lentils and stir gently with a fork.
9. Serve immediately.

Notes

If you don’t have a braiser and heavy bottomed saucepan will do.