Mjadra
Mjadra is a comforting Middle Eastern dish that combines tender lentils, fluffy rice, and fragrant caramelized onions for a meal that's as hearty as it is flavorful. Infused with warm spices like cumin and cinnamon, this one-pot recipe is both simple to prepare and delightfully wholesome. Perfect for vegetarians and vegans (when served without yogurt), mjadra can be enjoyed as a satisfying main course or a versatile side dish. Top it off with crispy onions, fresh parsley, and a dollop of creamy yogurt for a traditional touch that elevates every bite. With just a few pantry staples and a single skillet, this easy, budget-friendly recipe packs a punch of flavor while being naturally gluten-free. Whether you're looking for a quick weeknight dinner or a dish to impress, mjadra is a crowd-pleaser that celebrates the rich culinary heritage of the Middle East.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 4 cups Water
- 1 cup White or brown rice
- 4 tablespoons Olive oil
- 2 whole Large onions
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Optional fresh parsley, chopped (for garnish)
- Optional plain yogurt (for serving)
Instructions
Rinse the lentils under cold water and place them in a medium saucepan with 4 cups of water.
Bring the lentils to a boil, then reduce the heat and simmer for 15 minutes until they are partially cooked. Drain any excess water and set aside.
Rinse the rice under cold water until the water runs clear, then set it aside.
Peel and thinly slice the onions. Heat 3 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the sliced onions and cook, stirring occasionally, for 15–20 minutes, or until the onions are deeply caramelized and golden brown. Remove half of the onions and set them aside for garnish.
To the pan with the remaining onions, add the cumin and cinnamon, and sauté for 1–2 minutes until fragrant.
Add the partially cooked lentils, rinsed rice, salt, black pepper, and 2 1/2 cups of water to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 20–25 minutes, or until the rice and lentils are fully cooked and the water is absorbed.
Turn off the heat and let the mjadra sit, covered, for 5 minutes to steam.
Fluff the mixture with a fork, and adjust seasoning if needed.
Serve the mjadra warm, topped with the reserved caramelized onions. Garnish with chopped parsley, if desired, and offer plain yogurt on the side for a traditional touch.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 24.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 532 mg | 41% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1700 mg | 36% | |
*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.
