This is a traditional Arab recipe of tender rice, lentils and sweet spices topped with golden nuts and cool yoghurt. A pile of crisp fried onions is a traditional but optional topping.
Serves: 6
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon each ground cumin, cardamom, cinnamon, allspice and ground pepper
1 cup basmati rice, rinsed and drained
1 cup puy lentils, rinsed and drained
2½ cups water
½ teaspoon sea salt
To serve
½ cup sliced almonds, roasted
2 tablespoons pistachio nuts
2 tablespoons chopped parsley
METHOD
Heat the oil in a large saucepan and cook the onion and garlic with a good pinch of salt until soft. Stir in the spices and cook for 1 minute, then add the rice, lentils, water and salt and bring to the boil.
Give it a final stir then cover tightly and cook for 10 minutes. Remove from the heat and leave covered for 10 minutes to finish the cooking process.
Transfer to a serving bowl and top with the nuts and parsley.
Menu: Serve with Slow-Cooked Spiced Shoulder of Lamb, Roasted Carrots with Yoghurt and Cracked Wheat and Winter Greens Salad with Mint Dressing.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.