Persian Lentil Rice

Build the Meal Around Persian Lentil Rice

• Plain yoghurt
• Salad Shirazi
• Grilled chicken
• Pickles

How to Cook Persian Lentil Rice

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1. Boil the lentils in the water for 20 minutes until tender, drain and set aside.

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2. While the lentils boil, heat 2 tbsp of the oil in a pan and fry the onions for 15 minutes over a medium heat, stirring often, until deep brown. Stir in the cinnamon and turmeric.

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3. Boil the rice in plenty of salted water for 7 minutes, drain, and mix with the lentils and half the onions.

   Mark done Start 7 min timer

4. Put the rice and lentils in a heavy pan with the remaining oil. Cover with a clean cloth and the lid and cook on the lowest heat for 20 minutes. Serve with the rest of the onions on top.

   Mark done Start 20 min timer

Worth Knowing Before You Cook

Parboil the rice, then drain it well.

Do not stir the rice once it is in the pot.

Brown the onions slowly.

Use a cloth under the lid to catch steam.

Keeping What's Left

Keeps in the fridge for 3 days. Reheat with a splash of water.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.