PERSIAN BASMATI RICE AND LENTILS

PERSIAN BASMATI RICE AND LENTILS image

Yield 5 sevings, 8 cups

Number Of Ingredients 20

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For the lentils:
1 Tablespoon olive oil
1 1/2 cups diced leeks
1 cup lentils
1 bay leaf
2 pinches chile flake
2 cups water
1/4 teaspoon salt
For the rice:
1 Tablespoon olive oil
1/2 cup finely diced carrot
2/3 cup finely diced onion
1 clove minced garlic
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1 1/2 cups basmati rice
3 cups water
1/4 teaspoon salt
1 cup diced dried apricots or raisins

Steps:

For the lentils: 1. In a saucepan, saute the leeks over moderate heat until they are softened but not browned (8-10 minutes). 2. Add lentils, bay leaf, chile flake, and water. Bring to a boil; reduce heat, cover, and simmer. After 20 minutes, add salt. 3. Continue to simmer until the lentils are tender (a total of about 45 minutes). If the lentils are not tender and there is no water left, feel free to add a small amount of water. For the basmati rice: Begin cooking rice when the lentils have already cooked for 20 minutes) 1. In a saucepan, saute carrot and onion in olive oil until they are softened but not browned. Add garlic and cook for 2 more minutes. Add cinnamon, cumin, and ginger and cook just until the spices are fragrant. 2. Add rice, water and salt. Bring to a boil, reduce heat to a simmer and cover. 3. After 15 minutes, add apricots, cover, and continue cooking for 3-5 more minutes. To finish the dish: 3/4 cup non-fat plain yogurt 5 Tablespoons chopped pistachios 1. Combine cooked basmati rice and lentils. 2. To serve, top each serving with 3 Tablespoons of yogurt and 1 Tablespoon of pistachios.