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Rice and Lentil Pilaf: Majadarah

by
Carol Ungar
June 09, 2021

Majadarah, the Arabic name for a delicious rice and lentil pilaf, literally means “having smallpox.” The brownish lentils allegedly resemble the disease. Don’t let that put you off. Majadarah is incredibly healthy, full of fiber and iron and low in fat.

Majadarah is eaten before Tisha b’Av and also after funerals, because lentils are closed spheres without an opening or a mouth, and under Jewish law a mourner lacks a mouth; mourners aren’t allowed to initiate a conversation, although they can respond. On Tisha b’Av all Jews are mourners.

Featured in: Before the Fast: Tisha B’Av Recipes With Meaning

Ingredients

  • 1cup brown or green lentils
  • 1 ½tablespoons plus ¼ cup vegetable oil (olive oil is fine)
  • 2cups basmati rice
  • Salt
  • 6cups boiling water or stock
  • 3medium­ size Vidalia onions, sliced into thin crescents
  • ¼teaspoon cumin
  • ¼teaspoon black pepper
  • Greek yogurt for serving, optional
Yield: Serves 4

Preparation

  • Step 1

    Cover lentils with water in a saucepan and simmer, covered, for 20 minutes until tender. Drain.

  • Step 2

    Heat 1 1/2 tablespoons oil in a large saucepan over a medium flame and sauté rice briefly, stirring. Add lentils and 2 teaspoons salt. Pour boiling water or stock over rice and lentils. On a low flame simmer, covered, for 20 minutes.

  • Step 3

    Heat remaining 1/4 cup oil in a skillet over a medium flame and sauté onions, stirring frequently, until dark brown, about 10 minutes. Add pepper, cumin and salt to taste.

  • Step 4

    To serve, spoon rice and lentils onto a serving platter and top with the fried onions. Serve, if you wish, with Greek yogurt. Can be frozen, but better fresh.

  • Use brown or green lentils only for this—red will turn to mush.