Persian-style rice and lentils
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 6 to 8
- Easy
- 30 minutes
- 1½ hours
- Fairview Viognier 2017
Ingredients
- 4 T ghee
- 1 red onion, finely chopped
- 1 x 3 cm piece fresh ginger, grated
- 1 t ground cinnamon
- 1 t ground coriander
- 1 t ground cardamom
- 1 t ground cumin
- 100 g cranberries
- 100 g slivered almonds
- 1 t sa ffron, steeped in 2 T boiling water
- 350 g basmati rice, cooked and cooled
- 75 g red lentils, cooked and cooled
- sea salt and freshly ground black pepper
- pomegranate rubies, to garnish
- pistachio nuts, to garnish
- 180 g Woolworths hummus, for serving
- 160 g Woolworths coconut chunks, finely grated, for serving
Cooking Instructions
Heat 2 T ghee in a cast-iron pan over a medium heat and sauté the red onion and ginger until golden brown.
Add the spices and cook until fragrant, then add the cranberries, almonds and sa ffron mixture and cook for 30 seconds.
Mix the cooked rice and lentils, then add the onion mixture and mix. Season to taste.
Return the pan to the heat and melt the remaining ghee, making sure that the base of the pan is completely covered.
Add the rice mixture to the pan and press down to cover the base of the pan. Cook over a low heat for 5–10 minutes, or until the base has formed a crispy crust.
Carefully turn out onto a platter so that the crust is on top. Garnish with pomegranate rubies and pistachios and serve with hummus and coconut.
Cook's note: This is a fabulous recipe using leftover rice. It's beautifully fragrant and delicious with a salad or baked brinjals, or with grilled lamb steaks if you double this recipe and freeze half.
Comments