Element - - Food -

Len­tils and rice

1 cup (200g) green len­tils

2 ½ cups wa­ter 50g but­ter rice

1 cup (200g) bas­mati

2 cups (500ml) chicken stock or wa­ter

1 tsp sumac

1 tsp fresh nut­meg, grated or ground

1 ½ tsp ground cin­na­mon

1 ½ tsp salt

½tsp freshly ground black pep­per

¼ cup olive oil

2 onions, peeled and thinly sliced

1 cup (150g) pis­ta­chios, toasted 1 cup fresh Ital­ian­pars­ley, roughly chopped

1 cup fresh co­rian­der leaves, roughly chopped

Spicy tomato sauce

¼ cup olive oil

3 cloves gar­lic, peeled and crushed

3 red chill­ies, seeds re­moved and finely sliced

400g can crushed to­ma­toes

1 ½ cups (375ml) wa­ter

¼ cup cider vine­gar

1 tsp salt 1tsp ground cumin

1 tsp pa­prika

¼ cup fresh co­rian­der leaves, finely chopped

SERVES 4 – 6

In a sieve or small holed colan­der rinse the len­tils un­der cold run­ning wa­ter to re­move any dirt or stones. Add the len­tils and wa­ter to a medium saucepan. Over a high heat, bring to the boil. Once boil­ing, re­duce the heat and sim­mer for ap­prox­i­mately 25 min­utes, stir­ring oc­ca­sion­ally. Add a pinch of salt to­wards the end of the cook­ing time to avoid tough skins. The len­tils are done when they are ten­der. Re­move from the heat. Drain and set aside. To pre­pare the spicy tomato sauce: place a saucepan over a high heat. Add the oil, gar­lic, chill­ies and cook for 3 min­utes. Add the to­ma­toes, wa­ter, vine­gar, salt, cumin and pa­prika. Bring to the boil and lower the heat. Sim­mer for 30 min­utes or un­til thick­ened. Stir in the fresh co­rian­der leaves. Taste to see if more salt, pep­per or co­rian­der needs to be added. To pre­pare the rice: place a saucepan over a high heat. Melt the but­ter and add the rice. Cook for 1 minute, stir­ring con­stantly. Add the stock or wa­ter, sumac, nut­meg, cin­na­mon, salt and pep­per. Bring to the boil, then re­duce to a low sim­mer and cook for 12 min­utes be­fore re­mov­ing from the heat. Cover and set aside for 12 min­utes. While the rice is rest­ing pre­pare the onions. In a large frying pan, heat the olive oil to a medium heat and slowly cook the onions un­til dark gold in colour. This should take ap­prox­i­mately 20 min­utes. Break the cooked rice up with a fork. In a large bowl mix to­gether the cooked len­tils, rice, toasted pis­ta­chios, fresh pars­ley, co­rian­der and two thirds of the cooked onions. Sea­son with salt and pep­per. Pile high on a plat­ter, top with the re­main­der of the onions and serve with the spicy tomato sauce. In Al­tezano the dish is served with a gen­er­ous spoon­ful of labne, a de­li­ciously creamy yo­ghurt dress­ing. This recipe was first pub­lished in Ripe Recipes by An­gela Red­fern Beat­nik Pub­lish­ing 2012’.

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