Mjeddrah

Mjeddrah (also spelled mujaddara) is one of the oldest comfort foods in the Middle Eastern kitchen. Lentils and brown rice simmer together with sauteed onions until everything is tender and the flavors have melded into something deeply satisfying from just a handful of humble ingredients.

Sauteeing the rice separately before combining it with the lentils is a step that makes a real difference. Toasting the grains in olive oil for a few minutes adds a nutty depth and helps the rice hold its shape during the long simmer instead of turning to mush.

The onions cook in their own skillet until translucent, building a sweet, savory base that flavors the whole dish from within.

Kitchen Tips

• Start the lentils 25 minutes before adding the rice. Lentils take longer to soften, and adding both at the same time leaves you with mushy rice and firm lentils.
• Add extra water gradually if the pot runs dry. Brown rice absorbs more water than white, and this dish needs enough liquid to cook for a full hour.
• Stir occasionally to prevent sticking on the bottom, but don’t stir constantly or you’ll break the rice grains.
• Serve with a green salad and a dollop of plain yogurt on the side.

Variations

• Caramelize the onions until dark and crispy and pile them on top at serving for a more traditional presentation.
• Use white rice instead of brown to cut the cooking time significantly.
• Add a teaspoon of cumin and a pinch of allspice for a more aromatic, spiced version.