Mejadra Rice with Lentils, Greek Yogurt, and Fried Shallots
Pivotal in starting the “Middleterranean” cuisine movement in Toronto, chef Stuart Cameron magically marries foreign flavors at his restaurants, Byblos and Patria. Here, he shares his mouthwatering mejadra recipe, lentils and rice cooked with warming spices and topped with yogurt and crispy shallots. This ultimate bowl of healthy comfort food is adored across the Arab world. You can find crispy shallots at most Asian grocery stores, or stock up on the packaged fried onions sold at regular grocery stores around the holidays. Make sure to save some of the flavorful broth from the lentils to cook the rice.
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SERVINGS
7 - 8
INGREDIENTS
- 1⁄2 cup green lentils
- 2 bay leaves
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1⁄2 onion, thinly sliced
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon sugar
- 2⁄3 cup basmati rice
- Plain Greek yogurt
- Crispy shallots
- Ground cayenne
- Chervil leaves
HOW TO MAKE IT
- Put the lentils in a 11⁄2-quart cast-iron petite French oven, add water to cover, then add the bay leaves and salt.
- Place over medium heat, bring to a low boil, and boil for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain, reserving 3⁄4 cup of the cooking water.
- Heat the oil in a 4-quart cast-iron cocotte and add the onion. Cook over medium heat, stirring occasionally, until the onion takes on a golden brown color. Add the turmeric, allspice, cinnamon, and sugar and cook for 30 seconds. Add the rice and stir to coat. Add the cooked lentils and reserved lentil stock and bring to a boil. Reduce the heat to very low, cover, and simmer for 11 minutes. Remove from the heat and cover the pot with a clean, dry tea towel. Seal tightly with the lid and set aside for 10 minutes to let the rice rest and absorb all the flavors.
- Serve the rice topped with yogurt, crispy shallots, a sprinkle of cayenne, and some chervil.
