Lentils: 1 cup
Rice: 2 cups (Indian Basmati or similar)
Vegetable Oil: 2 tbsp + 1 tbsp
Onion: 1 medium
Ground Lamb: 1/2 lb or 250 gr (lean shoulder)
Turmeric: 1 tbsp
Cinnamon: 1 tsp
Water: 4 cups + 4 cups
Salt: 1 tsp + 1/2 tsp
Black Pepper: a pinch
Directions:
Preparing the lentils and meat
1. Chop finely and fry the onions with 2 tbsp oil until golden and crisp.
2. add the turmeric, cinnamon and pepper and fry until fragrant.
3. add the meat and fry until it changes color.
4. add 4 cups of water, 1tsp salt and the lentils to the meat and cook until the lentils are soft and edible, but not crushed. This would take around 25-30 minutes in a pressure cooker.
Preparing the rice:
1. add 4 cups of water and 1/2 tsp salt to the rice and cook in a rice cooker, until the water is absorbed.
2. rinse the rice in a sieve.
3. Mix the rinsed rice with the meat and lentils.
The following procedure for steaming rice is called dam kardan in Persian cuisine:
4. spread 1 tbsp of oil in the rice cooker pan.
5. pour the mix inside the pan.
6. cover the pan it with a cotton cloth and place the lid.
7. Cook for another half an hour.
Published on February 29, 2008 Last edited on May 5, 2009
Hi Ali,I am just going through your recipes and am going to definitely try it.. I need to know if i need to use 1 tsp cinnamon powder or cinnamon whole for the Lentil & Rice Pilaf recipeWaiting to hear from you before I could try.CheersJanet
