We call this meal “jadarah” in Assyrian! Rice and lentils have advanced significantly. These foods are more typical than others! I hope you enjoy making this delicious and simple “jadarah” dish!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup dry green lentils
- 2 cups water
- 4 tablespoons olive oil, divided
- 1 cup basmati rice
- 1 large onion, chopped
- ¾ teaspoon salt, or to taste
Instructions
- Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
- Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don’t remove the lid!) until the rice is tender, about 15 minutes more.
- Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.
Reviews
I really enjoyed this, but it definitely required additional spices, and water. I used fresh garlic, cumin, pepper, and additional salt.
Missing are the true Indian spices , I added 1tsp. Allspice & 1tsp. Cumin into 1can ( your choice) vegetable stock or chicken stock. 3-4 bay leaves. While heating add lentils . 1cup. Simmer til tender, as far as carmelized onions, fry til tender, add sea salt & pepper & more same spices. Take bay leaf out after lentils are cooked. Layer the rice, then lentils then onions, then top with yogurt.
Yes, I’ll make it again
I used what I had (red lentils, jasmine rice, red onion) regardless it was easy to make, delicious and if I wasn’t forced to buy organic lentils due to the panic buying it would be a lot cheaper (still cheap). 11/10 recommend and will make this again.
Great recipe! I added tofu for some protein, along with paprika and garlic salt for a bit of spice and flavor. Very easy but tastes amazing, highly recommend 🙂
This was tasty! In reading previous reviews, ppl stated everything was crunchy or undercooked or there was insufficient water, this is probably due to not soaking the lentils overnight… I soaked my green lentils (cover with 2” of water above the lentils) then in the morning, drained them and left them till Dinner prep time. I also opted to add a few generous shakes of Both med. curry powder and a bit more than that of Cumin along with the salt. The onion prep is time consuming, but the end result is delicious. My 14yr old son liked it very much and my husband ate it all but didn’t state it was delicious ir anything -but he ate the heaping portion I served him. Also, I believe this is a fairly healthy side dish and will definitely make it again. 🙂
This is tasty! I did change a few things: I put in an extra cup and a half of water when I added the rice, just because I don’t know how it’s physically possible to cook a cup of lentils AND a cup of rice together in only 2 cups of water. I also added cumin and a little garlic powder.
This is quite delicious and strangely addictive. Those caramelized onions just rock, totally. I added some ground cumin and chili peppers. This went very well with thick, savoury yogurt. Thank you for the recipe.
My ex husband from Iraq taught me to make this but heavy on the curry and using jasmine rice, still a staple for me, love it! Thank you for sharing!
Delicious and simple. I thought I’d eat one small side helping. Ended up filling up and eating two big bowls. Husband loved it, and I’m looking forward to the leftovers tomorrow.
Shortly after the rice went in, the water had been all absorbed so I added more to equal twice the amount of rice and lentils. This worked out well and everything cooked fine then. A bit bland though. I carmelized some sliced fennel bulb instead of the onion and it went very nicely with this dish.
The result is dry, crunchy and inedible. More water or pre-soaking is required. I added more water and found that when the rice was done the lentils were hard.
not enough water; the beans absorb most of it. The rice was crunchy and took for ever to soften. I added more water to try to soften the rice.
Simple and really good.
This is a quick, easy recipe, and it tastes great! I’m just wondering what this is traditionally served with? Is this typically a side dish or the main dish of a meal? I only know a few Assyrian recipes but I’d love to know more! Thanks for sharing!
Very mild flavor but tasty.
This is So yummy! Thank you!
Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu — Basmati’s popcorn-like flavor is just an added boost; and caramelized onions (the miracle vegetable!) are fabulous! We’ll be making this one again. (Didn’t have Basmati rice the first two times I made this; used jasmine the first time and good old Uncle Ben’s converted long-grain the second time. Both worked exceptionally well!)
I guess I must have done something wrong. My basmati NEVER turned white and it was crunchy..not good at all. I had to put Pink Himalayan Salt and Garlic to have any taste.