Jedra Recipe

Rinse and par-cook lentils

Rinse 1 cup lentils under cold water and pick out debris. Place lentils in a medium saucepan with 2 cups water. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 10 minutes — they should be slightly tender but not falling apart. Drain and set aside, reserving about 1/4 cup of the cooking liquid.

Rinse rice

Place 2 cups rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch. Drain thoroughly and set aside.

In a heavy-bottomed large saucepan or Dutch oven, heat 4 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add the finely diced onion and 1 medium diced carrot and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and carrot has softened, about 6–8 minutes.

Add 3 cloves minced garlic and 1 tbs tomato paste. Cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant.

Stir in the spices: 1 tsp ground cumin, 1/2 tsp allspice, 1/4 tsp cinnamon, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 30–45 seconds to bloom the spices.

Add the rinsed rice to the pot with the sofrito. Stir to coat the rice in oil and spices and lightly toast for 1–2 minutes over medium heat.

Add the par-cooked lentils to the rice and stir to combine.

Pour in 4 cups vegetable or chicken stock plus 1 cup water (or the total 5 cups specified), add the bay leaf and 1.5 tsp salt, and the reserved 1/4 cup lentil cooking liquid if you set it aside earlier. Stir gently to combine. Increase heat to bring the mixture to a boil.

Once boiling, reduce heat to low, cover the pot tightly with a lid, and simmer undisturbed for 15–18 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring during this time to prevent gummy rice.

Turn off the heat and let the pot rest, covered, for 8–10 minutes to steam.

Remove the lid, discard the bay leaf, and fluff the pilaf gently with a fork to separate grains and distribute lentils.

Stir in 1 tbsp lemon juice and 1 tsp lemon zest, then adjust seasoning with additional salt or pepper to taste.

Fold in 1/2 cup chopped parsley and 1/4 cup chopped dill or mint if using. Drizzle 1 tbsp olive oil over the top and sprinkle 2 tbs toasted pine nuts or slivered almonds for crunch.

Serve warm as a main vegetarian dish or as a side. Leftovers keep in the refrigerator for up to 4 days.