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Cookbook

 

Lentils with Rice

Aeesh Al dal, Arabian Gulf

Serves 6

 

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
2-3/4cups water
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.

 

Buy the Book!

 

from:
Classic Vegetarian Cooking
from the Middle East and North Africa

by Habeeb Salloum
Interlink Books
ISBN: 1-56656-335-6
Hardcover, 288 pages
$25.00
Recipe reprinted by permission.

 

Classic Vegetarian Cooking
from the Middle East and North Africa

Recipes

 


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This page created November 2002


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