Quick Mejadra (Middle Eastern Rice and Lentils) – Easy Weeknight Dinner

Mejadra is a quick, one-pot Middle Eastern rice and lentil dish packed with warm spices and ready in just 30 minutes. Inspired by Ottolenghi’s Jerusalem cookbook, my version swaps onions for leeks and uses pantry-friendly spices. This comforting, delicately spiced recipe is perfect for vegetarians and vegans, but also makes a great side dish for meat lovers. Serve it with a leafy salad, oven-roasted carrots, sliced cucumber, crumbled feta, and a sprinkle of pistachios or pumpkin seeds for a nourishing and satisfying meal

Ingredients (my version)

• Brown onions or sliced leeks (400g) – 3 medium onions
• Green or brown lentils (rinsed and drained) – 400g
• Sunflower oil (or similar) – 1-2 tablespoons
• Cumin, ground – 2 teaspoons
• Coriander, ground – 2 teaspoons
• Turmeric, ground – 1/2 teaspoon
• Allspice – 1 teaspoon (I can't buy this in Sweden so I now add cardamom 1/2 ts and nutmeg 1/2 teaspoon
• Cinnamon – 1 teaspoon
• Sugar – 1 teaspoon
• Basmati rice – 200g (1 cup)
• Boiled water (increase to 450ml if using brown rice) – 350g
• Salt + pepper to taste

Method

1. In a large lidded frying pan, heat a splash of oil and gently fry the sliced leeks (or onions) until soft and lightly golden.
2. Add all the spices and sugar, along with another small splash of oil. Stir and cook for 2–5 minutes to release the flavours.
3. Add the rice, boiled water, and drained green or brown lentils. Stir to combine, bring to a gentle simmer, then cover with a lid and cook on low heat for about 15 minutes.
4. Once cooked, remove the pan from the heat. Place a clean tea towel over the pan, then put the lid back on and let it steam for an additional 10 minutes. This helps absorb any excess moisture and improves the texture.
5. Fluff with a fork and serve warm—on its own, with a fresh salad, or alongside meat if you prefer.