Spiced Mejadra (A Simple One-Pot Middle Eastern Rice)

A generous crown of pan-fried onions defines a good Spiced Mejadra (A Simple One-Pot Middle Eastern Rice). You build this dish entirely around a foundation of toasted cumin and coriander seeds. Canned lentils keep the prep fast, and a final 10-minute rest off the heat keeps the rice grains distinct.

The crispy onions

The onions require the most active attention. You need 3 large or 4 small onions sliced very thin. A sharp knife helps get even slices so they cook at the same speed.

A crowded pan drops the oil temperature and makes the onions sweat instead of crisp. Drop one-third of the onions at a time into 1 cup (250 ml) of hot vegetable or sunflower oil. Watch the pot closely as they cook. They take about 5 minutes per batch to turn golden brown. Scoop them out with a slotted spoon and let them drain on paper towels. Salt them lightly while they are still hot.

If you want a faster meal, store-bought fried shallots or onions work as a direct replacement. You skip the frying step completely and just mix them in at the end.

The spices

Whole cumin and coriander seeds form the base of the rice. You warm 2 tablespoons of olive oil in a fresh saucepan over medium heat. Drop the whole seeds into the oil and toast them for about two minutes. They are ready when you can smell them.

The heat wakes up the oils in the spices. The whole seeds will soften in the water later, but they maintain a slightly firm texture in the final dish. You can swap them for 1 teaspoon of ground cumin and 1.5 teaspoons of ground coriander if you prefer a smoother texture. You add the ground turmeric, ground cinnamon, sugar, salt, and black pepper later so they do not burn in the hot oil.

Rice and canned lentils

You add the 1 cup of uncooked basmati or long-grain rice right into the hot spiced oil. Stir the grains to coat them completely. This quick step coats the starch on the outside of the rice with fat. It keeps the grains separate as they cook.

Canned brown lentils save you the time of boiling dried lentils from scratch. You only need to drain one 14 oz (400 g) can. Canned lentils hold onto a lot of moisture even after you drain them well. You have to reduce the standard cooking water for the rice by one quarter cup to account for that hidden moisture.

If you do not cut back the water, you will get wet, heavy rice. You need exactly 1.25 cups (315 ml) of water for the rice in this recipe. Keep in mind that different brands of basmati or long-grain rice absorb water differently. You might need to adjust the liquid slightly the next time you make it if your brand is particularly thirsty.

The resting period

Once the rice and lentils are in the pot, pour in the water. Stir in the ground turmeric, cinnamon, sugar, salt, and black pepper as the liquid heats up. You bring the water to a boil, then cover the pot with a tight lid and turn the heat down to medium-low. The rice needs 10 to 12 minutes to soak up the water. Stop cooking when the liquid is almost completely gone.

The most critical step happens after you turn off the stove. You pull the pan completely off the hot burner. Do not peek inside. Leave the lid closed and let the pan sit undisturbed for 10 minutes. The residual heat cooks the rice gently, and the grains absorb the last bit of steam in the pot.

Finishing the dish

Take off the lid after the full ten minutes. Fluff the cooked rice with a fork to break up any clumps. Taste a small bite of the rice and lentils. Add a little extra salt if you think the dish needs it.

Fold the bulk of your drained crispy onions directly into the pot. Serve the dish warm. Scatter the remaining fried onions and freshly chopped coriander over the top of the individual bowls just before you sit down to eat.