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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