Save The smell of onions turning gold in olive oil is something I never get tired of. I learned to make mjadra from a neighbor who insisted the onions had to cook low and slow, no rushing. She was right. That sweet, almost jammy layer on top transforms the whole dish from simple to unforgettable.
I made this for a friend going through a rough week, and she called it a hug in a bowl. We sat on the couch with our bowls balanced on our knees, and she went back for seconds without saying a word. Sometimes the best recipes are the ones that dont need explanation.
Ingredients
- Brown or green lentils: These hold their shape beautifully and give the dish a hearty bite, rinse them well to remove any dust.
- Long-grain rice: Basmati works best because it stays fluffy and doesnt clump, just give it a quick rinse to wash off excess starch.
- Vegetable broth: Adds a richer base than water, but either works fine depending on what you have on hand.
- Cumin, allspice, and cinnamon: This trio is the soul of the dish, warm and comforting without overwhelming the lentils and rice.
- Yellow onions: Slice them thin and even so they caramelize at the same rate, this step is worth the patience.
- Olive oil: Use a good quality one, you will taste it in every bite.
Instructions
- Toast the lentils:
- Heat the olive oil in a large saucepan and add the lentils with the bay leaf, stirring for a couple of minutes. This step adds a subtle nutty flavor that builds the foundation.
- Simmer the lentils:
- Pour in the water or broth, bring it to a boil, then lower the heat and let it simmer uncovered for 15 minutes. The lentils should be just starting to soften.
- Caramelize the onions:
- In a large skillet, heat the olive oil over medium-low and add the sliced onions with a pinch of salt. Stir them every few minutes and let them slowly turn golden and sweet, this takes about 25 to 30 minutes and you cannot rush it.
- Add the rice and spices:
- Once the lentils have simmered, stir in the rice, cumin, allspice, cinnamon, salt, and pepper. Mix everything together so the spices coat the grains.
- Cook until tender:
- Cover the pot and simmer on low heat for 20 to 25 minutes until both the rice and lentils are tender and the liquid is absorbed. If it looks dry, add a splash of water.
- Finish and serve:
- Remove the bay leaf and fluff everything with a fork. Taste and adjust the salt if needed, then serve in bowls and pile the caramelized onions on top.
Save My mom used to serve this with a dollop of yogurt and a side of pickled turnips, and I still do the same when I want it to feel like home. Theres something about the cool tang against the warm spices that just works. Its become my go-to when I need comfort without complication.
Storage and Reheating
Mjadra keeps beautifully in the fridge for up to four days in an airtight container. I actually prefer it the next day when the flavors have had time to settle into each other. Reheat it gently on the stove with a splash of water or broth, or microwave it in short bursts, stirring in between.
Serving Suggestions
This pairs perfectly with a simple tomato and cucumber salad, some fresh pita, or a handful of pickles on the side. If you are not keeping it vegan, a spoonful of plain yogurt on top adds a creamy coolness that balances the spices. I have also served it alongside roasted vegetables and it never disappoints.
Variations and Swaps
You can swap in red lentils if you want a softer, creamier texture, but keep an eye on them because they cook faster. Some people like to add a handful of fresh parsley or cilantro at the end for brightness. If you want a little heat, a pinch of red pepper flakes stirred in with the spices does the trick.
- Try using jasmine rice if you do not have basmati, it will still turn out lovely.
- For a deeper flavor, toast the cumin seeds whole before grinding them fresh.
- Leftovers make an excellent filling for stuffed peppers or a base for grain bowls.
Save This is the kind of recipe that asks for nothing but gives you everything. I hope it finds a place in your regular rotation the way it has in mine.
Recipe FAQs
- → What type of lentils work best for this dish?
Brown or green lentils are ideal as they hold their shape well after simmering, providing a pleasant texture that complements the rice.
- → How do I achieve perfectly caramelized onions?
Cook thinly sliced onions slowly over low heat with olive oil and a pinch of salt, stirring often until they turn a deep golden brown without burning.
- → Can I use different spices in the lentil and rice mixture?
Yes, while cumin, cinnamon, and allspice create an authentic flavor, you can adjust or add spices like coriander or turmeric to suit your taste.
- → Is it necessary to rinse lentils and rice before cooking?
Rinsing removes excess starch and impurities, helping to prevent clumping and ensuring a cleaner taste and texture.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to four days. Reheat gently to maintain texture and flavor.