Recipe Detail


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Number of Servings:


  1. 1 cups - basmati rice
  2. 2 tablespoons - unsalted butter
  3. 2 ounces - angel hair pasta, coarsely broken into 1-inch pieces (about 3/4 cup)
  4. 1 1/4 teaspoons - Diamond Crystal OR 3/4 tsp. kosher salt, divided
  5. 1/2 cups - brown lentils
  6. 2 - medium onions, thinly sliced
  7. 1 1/2 teaspoons - cornstarch
  8. 1/2 cups - extra-virgin olive oil, plus more for drizzling
  9. 1 tablespoons - ground cumin
  10. 2 teaspoons - ground cinnamon
  11. 1/2 teaspoons - ground turmeric
  12. - freshly ground pepper
  13. 1 cups - plain whole-milk Greek yogurt
  14. - thinly sliced chives, for serving


Place basmati rice in a medium bowl and pour in cold water to cover. Swish the rice around in the water, then drain in a fine-mesh sieve. Repeat process until water runs clear (3–5 more times). Drain rice well the final time.

Heat the butter in a medium saucepan over medium-high heat. Add the angel hair pasta and cook, stirring often, until lightly browned, about 90 seconds. Add rice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, along with 2 cups of water and stir to combine. Cover pan and bring to a boil. Reduce heat to low; cook for 15 minutes.

Meanwhile, place the brown lentils in another medium saucepan and pour in enough water to cover by about 1"; season with salt. Bring to a boil, then reduce heat to medium-low and cook until lentils are tender but still hold their shape, about 12–15 minutes. Drain in a fine-mesh sieve; set aside.

Remove rice mixture from heat and let sit (still covered) for 15 minutes.

While the rice mixture is resting, toss together the thinly sliced onions with cornstarch in a clean medium bowl to coat the onion slices. Heat olive oil in a large nonstick pan over high heat. Carefully add onions to the pan; reserve bowl. Reduce heat to medium-high and cook, stirring often and adjusting heat as needed, until golden brown and crisp in spots, about 12–15 minutes.

Reduce heat to medium-low and add cumin, cinnamon, turmeric, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt. Season with freshly ground pepper and cook, stirring, until fragrant, about 30 seconds. Transfer onions back to reserved bowl.

Fluff the rice mixture with a fork. Gently mix in lentils and then onions, reserving a few of the onions.

Divide mejadra among bowls and spoon plain whole-milk Greek yogurt over top. Garnish with reserved onions and thinly sliced chives; drizzle with extra-virgin olive oil.




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