This fragrant dish is bursting with flavour and is deceptively easy to throw together. I love all the different elements; caramel sweetness from the dates, satisfying saltiness from the olives and a zesty citrus lift from the preserved lemons. Lots of fresh herbs and chopped nuts to finish ensures it feels both generous and utterly comforting.
Serves: 2–3
INGREDIENTS
1 cup basmati rice
½ cup french green lentils/puy lentils (you could also substitute with 1 drained tin of lentils)
3 cups vegetable stock (for cooking rice and lentils)
2 bay leaves
6 fresh medjool dates, chopped in small pieces (could also use 10 regular baking dates)
½ preserved lemon, finely diced (could also use zest and juice of one fresh lemon)
100 grams Sicilian green olives, chopped into slivers and pits discarded
⅓ cup pistachio nuts, roughly chopped
¼ cup good quality olive oil
large handful mint leaves, chopped
1 tablespoon fresh thyme leaves
sea salt and cracked black pepper
To serve: additonal herbs and pistachios
The flavour layering starts when cooking the rice and lentils. Using a good quality vegetable stock and a bay leaf makes a huge difference to the end result. You’ll want to make this dish again and again. It’s also perfect to double for a crowd.
METHOD
Wash and then drain basmati rice. Place in a saucepan with 2 cups of vegetable stock and one bay leaf. Cook as per packet instructions until the liquid has been absorbed and the rice is tender. Remove the bay leaf and set aside for 20 minutes to cool slightly.
Wash and then drain the lentils. Place in a saucepan with 1 cup of vegetable stock and a bay leaf. Bring to a boil and then simmer for approximately 15 minutes until tender but not mushy. Remove the bay leaf and set aside for 20 minutes to cool slightly.
Combine all ingredients in a large bowl and toss together until evenly combined. Taste and adjust seasoning as needed. Serve immediately with extra herbs and nuts sprinkled on top.
Bonnie Delicious
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.