Mjaddara with Brown Rice (Arabic Lentils and Rice with Onion)

This is the Arabic version of rice and beans. It’s quick, simple, cheap and filling. 🙂


1/4 cup extra virgin olive oil

1 1/2 large white onions, chopped (about 3 cups)

3/4 cups basmati brown rice

1 cup brown lentils

4 1/2 cups water

1/2 tsp sea salt


1) Heat olive oil in large skillet over medium high heat; when it runs like water in pan when pan is tilted, add onions. After onions begin to brown, lower heat to medium. You will probably want to add a splash shield. 🙂

2) Add brown rice in pot with water and boil until rice has doubled in thickness, then add lentils and boil for about 30 mins, then lower heat and let steam.

3) When onions are caramelized, turn them off.

4) When you can tell lentils are almost done and water is almost evaporated, add onions and oil, stir, cover and leave on low heat until lentils are completely cooked.

5) Add salt. I have seasoned this according to my husband’s palate, if I had seasoned it for myself, I probably would add double 🙂 I also add a lot of cracked black pepper, my husband doesn’t like that either. :))
Serve with salad of tomato, cucumber, parsley, olive oil, lemon and salt. This is a special salad for mjaddara; I will post the exact measurements at a later date. 🙂
Sahtain! (Buon appetit!)
Serves 4-6

Nutrition Facts
(if used for 6 servings)

300 calories

10.3g fat

1.6g saturated fat

1.5g polyunsaturated fat

6.7g monounsaturated fat

191.6mg sodium

420.7mg potassium

43.8g carbs

11.9g fiber

4.6g sugar

11.9g protein

2% vitamin A

9.9% vitamin C

3.6% calcium

5.3% iron

6 Comments Add yours

  1. Tali says:

    Hi Kristy, Thanks for liking my Cooking Baharat post. I love Mejadra very much and we make it at home all the time. I usually add 1/2 tsp of the Baharat to the pot, and the flavor is to die for. Thought you may want to try it 🙂

    Liked by 1 person

    1. theinternationalveggie says:

      Thank you for your comment. 😊
      I’m with you on taste, I LOVE baharat and usually add it to everything. You’re right, that is a very good variation and many people make it that way.
      There is a story behind my recipe.
      I actually never like mjaddara too much, but my best friend would make it all the time and I would eat it at her house.
      Then she moved far away. 😥One night I felt so sad and empty because she wasn’t next door anymore.
      All of a sudden, I started craving her mjaddara; she makes hers plain. I made it and all of a sudden it was so delicious and I loved it; it felt like home and like she wasn’t so far away.
      Ever since, it’s been one of may favorites and I feel like I’m at her house when I make it. It’s more to do with nostalgia in this case, I guess.
      Thank you for the recommendation; it’s a good variation for anyone who feels turned off by the thought of plain mjaddara. 🌺

      Liked by 1 person

      1. Tali says:

        Mejadra for me is absolutely comfort food. I grew up with this dish, and now that I’m on the other side of the world, it takes me back home every time I make it.

        Liked by 1 person

    2. theinternationalveggie says:

      Oh and I really liked your post because of the variations you offered. Great resource, really.
      I’ve never seen the Iraqi variation offered before; I appreciated that you took the time to differentiate between all of the variations of different regions. ☺️😋


      1. Tali says:

        You are very welcome! I’m planning on posting some other DIY spice mixtures, so tune in 🙂

        Liked by 1 person

      2. theinternationalveggie says:

        I would agree. 😋 one of those homey comfort foods.

        I look forward to it, ill be sure to check it out, thank u. 🌺

        Liked by 1 person

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