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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.