Moroccan · Rice Dishes
Rice & Lentil Mjaddara with Crispy Onions
A dish that reflects Oujda's position on the border with Algeria and its ties further east, mjaddara layers rice and lentils cooked together until tender, topped generously with deeply caramelised, crisp fried onions.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g brown or green lentils
- 200 g rice, rinsed
- 3 large onions, thinly sliced
- 1 tsp cumin and 1 tsp ground coriander
- 5 tbsp olive oil, salt and pepper
- About 900 ml water
Method
- 1
Cook the lentils
Simmer the lentils in the water for 15–18 minutes until just tender but not falling apart.
- 2
Fry the onions
Meanwhile, fry the sliced onions in the olive oil over medium-low heat, stirring occasionally, 25–30 minutes until deeply golden and crisp. Remove and drain on paper, keeping the flavoured oil.
- 3
Combine rice and lentils
Add the rinsed rice to the pot with the lentils and their cooking water, along with the cumin, coriander, salt and pepper, and a spoonful of the onion oil.
- 4
Cook through
Bring to a simmer, cover, and cook 15–18 minutes until the rice is tender and the liquid absorbed, adding a splash more water if needed.
- 5
Rest
Let it sit covered off the heat for 5 minutes.
- 6
Serve
Pile onto a platter and top generously with the crispy fried onions.
Chef's tips
- Cook the lentils until just tender before adding the rice, so both finish together rather than one turning mushy.
- Fry the onions low and slow for real crispness; rushing them at high heat burns the edges before the centre softens.
- Save the onion-flavoured oil to stir into the rice and lentils for extra depth.
Frequently asked questions
Can I use other lentils?
Brown or green lentils hold their shape best; red lentils cook much faster and will break down into the rice rather than staying distinct.
How should mjaddara be served?
As a hearty main on its own, often with a simple cucumber and yoghurt salad on the side, or as a side dish alongside grilled meat.