Majeddrah, Lentils and Rice

Often I search for a new recipe for side dishes and when I can’t find one, tend to make something up. This is a very basic recipe that is hugely popular in the Middle East and in Israel specifically. I have made it a one pot dish (and a bowl, I’m trying to be honest 🙂 ) and there are a number of different permutations of this, again hotly debated. Some people make this with equal amounts of lentils and rice but ya know what? I’ve done it both ways and again and again infinitely prefer to make it 1 part lentils to 2 parts rice.

It simply comes out less dense and more delicious, what can I say? This is one of those rice dishes DH doesn’t complain if I make many times in a row, which is his best compliment. It’s delicious on its own, or as an accompaniment to fish, chicken, meat or the vegetarian meatballs.

Two notes. First regarding the rice. I’ve made this with basmati rice and was unhappy. The rice cooked up too soft for the dish and was utterly overwhelmed by the lentils. It’s best to use either Persian or Jasmine rice which cook up tender and tasty but not too soft. In addition, I have joined in a few debates on the best way to prepare beans/legumes/lentils and despite those who say you have no need to soak beans I beg to disagree. I’ve found if you don’t, they remain tough. However, I’ve discovered, at least with lentils, a wonderful shortcut that obviates the need to cook the lentils separately from the rice. Simply place a teaspoon of baking soda per cup of lentils (brown or green, NOT red/orange lentils)

and pour boiling water over the lentils to cover by about 2 inches worth.

The liquid will get foamy but that’s fine. Let the lentils sit for 30 minutes. In the meantime, take 2 large peeled chopped onions and put with oil in a pot and sautee till a nice brown (not too dark but darker than I normally do, we are going for a caramelized taste here). This will take a while, just stir periodically till the color is medium brown.

Now if this seems like more than 2 onions worth it’s cuz it is. I always prepare more than needed for one recipe and then store the sauteed onions in smaller containers in the freezer (big ice cube trays or other sorts) wrap well and there you go, ready for the next time you need some sauteed onions. You won’t believe how much time you save yourself by having them on hand.

Then drain and rinse and again drain your lentils.

I also presoak more lentils than I need and freeze the extra. That way next time no presoaking is needed and you can take it straight from the freezer and prepare.

Take your rice and clean and drain very well. Add to the browned onions and add the cumin, the turmeric and the salt and add the lentils and stir to warm briefly and to coat with the oil.

Add the water (there is enough water included to cook the lentils. I’ve measured numerous times so that you don’t have to. Remember, you’ve soaked the lentils thereby shortening their cooking time and caused them to partially absorb water) bring to a boil and lower to simmer, cover with lid and cook 18-20 minutes. Do not remove lid, let the rice sit about 5-10 more minutes to steam. Serve with really most any main dish or sometimes I just have a plateful as is. Even better, this is great warmed up, I pop it into the microwave and briefly zap it and DH will even eat it cold.

Majeddrah, Lentils and Rice

1 cup green or brown lentils (or use the whole package which for me is 3 cups and freeze the extra, see above)
1 teaspoon baking soda (per each cup)
boiling water
2 cups Persian or Jasmine rice do not use Basmati
2 large onions, peeled and chopped
4-5 tablespoons oil
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
5 cups water

Directions:

Pick through the lentils to remove shriveled ones and clean. Put in a bowl and add 1 teaspoon baking soda to 1 cup lentils. Cover with boiling water and make sure you cover lentils by a few inches. Let soak 30 minutes. Water will look foamy.

In the meantime, sautee your onions in the oil, stirring from time to time until a nice medium brown, be careful they don’t burn. Take off the fire while you get the rest ready.

Rinse the lentils and drain. Clean rice and drain. Put the lentils, rice, cumin, turmeric and salt into the pot with the sauteed onions and stir to coat everything with the oil. Add five cups of boiling water to the rice mixture and stir all around once and bring to the boil. Immediately lower to low simmer and cover the rice and lentil mixture. Cook for 18-20 minutes till all the water is absorbed and let the majeddrah sit for 5-10 minutes to steam. Serve hot on its own or with main dishes. Reheats beautifully if you have any left.