Recipe for Persian Lentils and Rice with Cranberries (V)
This lentil and rice dish is good enough to just eat on it's own, lightly spiced, the dish also includes cranberries, grated carrot and orange zest.
Ingredients:
1 cup Basmati rice
1 cup green lentils
1/2 cup dried Cranberries
1/2 cup yogurt
Onion
1 or 2 garlic cloves
1 cup green lentils
1/2 cup dried Cranberries
1/2 cup yogurt
Onion
1 or 2 garlic cloves
Carrot
1 tsp Turmeric
1 tsp Cumin
1 tsp Avieh spice mix
Saffron if you have some
1 tsp Turmeric
1 tsp Cumin
1 tsp Avieh spice mix
Saffron if you have some
Method
4 Peel and grate your carrot.
5 Combine spices, carrot, cranberries and onions, with the lentils and mix.
6 Mix about half a cup of rice with some yogurt.
7 Heat the wok and add a nob of butter and a little oil, when hot add the rice/yogurt mix and spread out in a layer
1 Rinse your rice and cook just covered with water for about five to ten minutes or until the water is absorbed.
2 Cook the lentils until they are cooked through but still retain shape.
3 Fry your sliced onion in a little oil to soften and then add the garlic.
5 Combine spices, carrot, cranberries and onions, with the lentils and mix.
6 Mix about half a cup of rice with some yogurt.
7 Heat the wok and add a nob of butter and a little oil, when hot add the rice/yogurt mix and spread out in a layer
8 Then add a layer of lentils and a layer of rice.
Set the heat to medium cover with a lid or a tea towel and leave it alone for about twenty mins. Don't worry about it, if a crust forms at the bottom then it's delicious.
Set the heat to medium cover with a lid or a tea towel and leave it alone for about twenty mins. Don't worry about it, if a crust forms at the bottom then it's delicious.
Persian rice dishes are similar to Uzbek Plovs and can have a 'Tahdig' base -which is a crunchy layer or rice that forms at the bottom of the pan, it's best to use a wok as I have done. A plov may have a tahdig and is rice with fruit or meat, a pilaf is rice cooked in a broth.