MIDDLE EASTERN - JEHDRA


LENTILS AND RICE - JEHDRA
This was a hard picture to take!!  One of these days we will get a new camera, but until then....we will have to make do!
My friend George gave me this recipe, one he grew up having.  It is delicious, a great side dish, or on it’s own served with a salad.  It is even good cold the next day.  The original recipe does not call for curry powder, I just like the added flavor.
4 cups water
1 cup brown lentils
1 large bay leaf
½ cup olive oil (I used a little less)
1 large chopped onion
1 tblsp. Cumin
1 tsp. Curry powder
2-3 minced garlic cloves
Salt and pepper
½ cup white rice
In a pot, bring the water to a boil, add the lentils and bay leaf.  Turn down to a medium low simmer - for 10 minutes – lid off. After 10 minutes,  cover with a lid and continue to simmer for another 10 minutes.
Meanwhile, add the oil to a cast iron frying pan, low to medium heat.  Saute the onions until translucent and soft, add the garlic, and then the seasonings.  Saute for 1-2 minutes, until fragrant.
Then add the rice to the onion mixture, and saute, stirring for 1 minute. Transfer the rice onion mixture to the pot of lentils and cook on a low simmer, lid on for another 15-20 minutes, or until liquid is absorbed and lentils and rice are tender.
When finished cooking adjust seasonings.  I love sharing recipes from other cultures, family favorites...thank you George!

Ina Gawne
author

3 comments on “MIDDLE EASTERN - JEHDRA”

  1. I love to use flat bread with this recipe. Adding some lemon juice on the Jehdra adds a perfect touch to the flavor!

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