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Lentils with Rice (Aeesh Al Dal)

Yield
Servings
Prep time
1 hr
Course
Entrée
Special Diets
Vegetarian
Food Allergies
Gluten-free
Source

Recipe adapted from Classic Vegetarian Cooking from the Middle East and North Africa ©2000 by Habeeb Salloum

Description

A traditional favorite from then Middle East.

Ingredients

4 Tbutter (or ghee)
1 cbasmati rice (rinsed)
2 3⁄4 cwater (simmering)
1⁄2 tcumin (ground)
1⁄2 tginger (ground)
1⁄8 tcardamom (ground)
1 tcayenne pepper
  salt and freshly ground black pepper (to taste)
4 Tolive oil
2 onions (sliced)
1⁄2 tcinnamon (ground)
4 Tplain yogurt
1⁄2 clentils

Instructions

Over medium heat, melt the butter in a 2-quart saucepot. Add the rice and stir to coat well. Add the lentils, water and spices through the salt and pepper and bring to a boil. Cover the pot with a tight-fitting lid, reduce heat to a simmer and cook about 35 minutes. Check to be sure lentils are tender, then turn off heat and let steam, covered for 15-30 minutes. Meanwhile, heat the olive oil in a heavy skillet. Add the sliced onions and cook slowly until they are soft and golden. This will take 20-30 minutes; be sure not to let them burn. Turn the lentil-rice mixture onto a serving platter and spread the onions evenly over the top. Sprinkle the cinnamon evenly over all. Pass the yogurt to drizzle over and stir in as desired.

Notes

Use green or brown lentils for this dish. If brown basmati rice is used the cooking time may need to be extended a bit.