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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.