Persian Basmati Lentil Rice - Veggie

[Guest guest]

@@@@@

Persian Basmati Lentil Rice - Veggie

1/2 cup green lentils

1 3/4 cup white basmati rice

8 cups warm water

1 Tbsp. kosher salt

5 Tbsp. olive oil

1 small yellow onion, chopped

3 medium carrots, julienne into 1 1/2 inch long sticks

3/4 cup small golden raisins

1/2 inch piece fresh ginger, minced

3 large garlic cloves, sliced

1 1/2 tsp. Persian spice mix, advieh

1/2 tsp turmeric

1 1/2 tsp. kosher salt

1/2 tsp. ground black pepper

 

 

 

 

 

 

While lentils and rice are boiling (step #2 and #3), cut and pre-

measure all other ingredients.

 

Boil lentils: In a 2-quart pot, add 2 cups warm water. Set pot on

high heat. Rinse and pick through lentils, discarding any debris.

Add lentils to pot. Let water reach a rapid boil, then reduce heat to

medium-high. Let boil uncovered until lentils are fork tender,

stirring occasionally, about 15 minutes. Drain lentils in sieve,

rinsing under cold water. Set lentils aside.

 

Method A: Stove-top method for cooking basmati rice: In a 5-quart

nonstick pot, add 6 cups warm water. Let water boil rapidly.

Meanwhile, rinse and pick through rice, discarding any debris. Add

rice and 1 Tbsp. salt to rapidly boiling water. Stir. Let boil

uncovered until rice is tender with a very slight firmness in center,

about 8 minutes. Drain rice through colander over sink. Rinse gently

and thoroughly with cold running water to remove any starch residue.

Leave cooled, rinsed rice in colander to drain.

 

Method B: Automatic rice cooker method for cooking basmati rice:

Rinse and pick through rice, discarding any debris. Cook basmati rice

plus 1 tsp salt as you would long grain white rice according to your

rice-cooker’s manufacturer instructions. Basmati rice will cook

quickly about 10-12 minutes. Rice should come out as loose grains.

Gently break apart any clumps and and set aside.

 

Heat a 5-quart nonstick pot to medium. Add 2 Tbsp. olive oil, onions,

and carrots. Sauté 3 minutes. Add raisins, ginger, garlic. Sauté

another 3 minutes. Add Persian spice mix and turmeric. Cook spices

for 1 minute. Add drained lentils. Thoroughly combine ingredients.

Carefully add drained rice to pot. Sprinkle with 1 tsp. salt and 1/2

tsp. ground black pepper. Gently fold all ingredients to combine,

trying not to crush rice grains. Rice should take on a yellowish

tint. Taste rice mixture. Add additional 1/2 tsp. salt if needed.

Combine 3 Tbsp. olive oil and 1/4 cup water. Drizzle over rice. Do

not stir. Cover pot with a folded dish towel. The towels will

capture condensation while the rice steams. Be sure towels do not

reach burner. Securely place pot lid over towels. Let rice mixture

steam over medium heat 3-5 minutes until water is evaporated. Remove

lid and towel. Gently fold rice from the bottom up. Leave rice

uncovered. Serve warm with roasted vegetables, roasted meats or your

favorite stew.

 

Serves 6

Source: Filipina Chef

Formatted by Chupa Babi for MC:)

 

Advieh - Persian Spice Mix

2 Tbsp. dried rose petals (or rose buds)

2 Tbsp. ground cinnamon

2 Tbsp. ground dried cardamom

1 Tbsp. ground cumin

Instructions

 

Measure all ingredients into a medium bowl. Mix thoroughly with a

fork. Spoon into an air-tight container. Keep in a cool, dry, dark

place.

 

Makes 1/2 Cup

-----