Aeesh Al dal, Arabian Gulf
The origin of the Arabian Gulf cuisine is said to be the marriage between the bedouin and pearl-diving cultures, with the Indian subcontinent as the mother-in-law. This combination has given birth to many tasty foods. Among these is this dish, relished by all classes of society.
4 tablespoons butter
1 cup rice, rinsed
1/2 cup lentils, soaked overnight and drained
1/2 teaspoon curnin
1/2 teaspoon ginger
2 crushed cardamom seeds
1/8 teaspoon cayenne
salt and pepper to taste
4 tablespoons olive oil
2 medium onions, sliced
1/2 teaspoon cinnamon
Melt butter in a saucepan; add rice and stir-fry for 3 minutes. Add remaining ingredients, except olive oil, onions, and cinnamon, and bring to boil. Cover and cook over medium low heat for 25 minutes; then turn off heat and allow to steam for 30 minutes more.
In the meantime, heat oil in a frying pan and sauté onion slices until they turn light brown.
Place rice-lentil mixture on a serving platter; spread onions evenly over top. Sprinkle with cinnamon and serve.
Classic Vegetarian Cooking
from the Middle East and North Africa
by Habeeb Salloum
Hardcover, 288 pages
Recipe reprinted by permission.
This page created November 2002
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