Majadra
Experience the comforting flavors of Majadra, a classic Middle Eastern dish that combines hearty lentils and fluffy rice with warm spices like cumin, allspice, and cinnamon. This simple yet flavorful recipe is elevated by deeply caramelized onions, which add a rich sweetness, and a sprinkle of fresh parsley for a vibrant finishing touch. Perfect as a vegetarian main or a savory side, Majadra is a one-pot wonder that’s as nutritious as it is delicious. With just 10 minutes of prep and pantry-staple ingredients like brown or green lentils, long-grain white rice, and aromatic spices, this wholesome dish is easy to make yet deeply satisfying. Whether you're looking for a healthy weeknight meal or a comforting crowd-pleaser, Majadra is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 4 cups Water
- 4 tablespoons Olive oil
- 3 large Yellow onions
- 1.5 teaspoons Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 1 cup Long-grain white rice
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the lentils under cold water and drain.
In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 15 minutes. The lentils should be partially cooked at this point. Drain and set aside.
Thinly slice the onions. In a large skillet, heat the olive oil over medium heat. Add the onions and a pinch of salt, and cook while stirring frequently for 20-25 minutes until the onions are deeply caramelized. Remove half of the onions and set aside for garnishing later.
To the remaining onions in the skillet, add the cumin, allspice, and cinnamon. Stir for 1 minute until the spices are fragrant.
Add the partially cooked lentils, rice, and remaining 1 cup of water to the skillet. Season with 1.5 teaspoons of salt and 0.5 teaspoons of black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the rice and lentils are tender, and the liquid is fully absorbed.
Turn off the heat and let the majadra sit, covered, for 10 minutes to allow the flavors to meld.
Fluff the rice and lentils gently with a fork. Serve warm, topped with the reserved caramelized onions and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 23.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
