Rice and Lentils (Mejadra)
Extremely simple to cook, mejadra is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. The most common recipe uses rice. Bulgur can be substituted for rice, using the exact same procedure. When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).
Total Time
30 minutes
Servings
3–4
1 cup (100 g / 3.5 oz) dry lentils
Olive oil
Salt
Baharat
Cumin
Ground cardamom
4 cups (1 L / 1.1 qt) water, divided
1 cup (80 g / 2.8 oz) uncooked rice or bulgur
Ground pepper
1 medium sized onion
Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.
3–4 minutes
Add salt, baharat, cumin, and ground cardamom to taste.
Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
20 minutes
Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.
3–4 minutes
Add salt, black or white pepper, and ground cardamom.
Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
5 minutes
Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).
Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency.