Perfumed Rice With Lamb and Lentils Recipe

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Perfumed Rice With Lamb and Lentils
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Ingredients
18
Count
Nutrition
714
Calories
Total time
242
Minutes
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Ingredients:

Directions:

  1. In a small bowl, combine cinnamon, cardamom and cumin. Stir well and set aside.
  2. Rinse the rice vigorously in five changes of water (or under running water until it runs clear). Combine rice with 8 cups water and 2 tbsp salt. Let soak at room temperature for at least 2 hours.
  3. In a large, heavy pot, heat 2 tbsp oil over medium-high heat. When it shimmers, add the minced onions and saute until limp and golden, about 8-10 minutes. Add the lamb, 3/4 tsp salt, a large pinch of black pepper, turmeric, cinnamon and 1/2 tsp of the spice mixture from step 1. Saute 5 minutes. Add 2 cups water, bring to a boil, reduce to a simmer, cover, and cook until meat is tender, 2 1/2-3 hours.
  4. About 30 minutes before the meat is ready, prepare the lentils and rice. Combine lentils with 3 cups water and 1/2 tsp salt, bring to a boil, and simmer 10 minutes, then drain.
  5. In a frying pan, heat remaining 2 tbsp oil over medium heat until shimmering. Add sliced onion and saute until soft and golden, about 8 minutes. Add raisins and dates, saute another 2 minutes, then take off heat and set aside.
  6. Bring 2 qt water and 2 tbsp salt to a boil in a large (4-pt) nonstick pot. Add drained soaked rice and parboil 3-5 minutes, until grains are firm but no longer brittle. Drain rice and rinse under hot water.
  7. In the same pot, melt butter. Transfer half of it to a small bowl and set aside. Mix half the rice with the yogurt and spread it in the bottom of the pot (on top of the butter). Sprinkle rice with a layer of lentils, then a layer of onion-and-fruit mixture, also sprinkling remaining spice mixture between layers. Fluff remaining rice and repeat layering until all ingredients are used up; reduce the diameter of each layer so it forms a rough cone/pyramid.
  8. Cover and cook over medium heat 10 minutes to form a nice crust on the bottom. Remove the cover, drizzle reserved melted butter over the contents, lay a dish towel over the top of the pot, re-cover and cook over low heat 50 minutes. Without moving the lid, set the pot on a cold, wet dishtowel on the counter for 5 minutes (to loosen the crust).
  9. Transfer rice-and-lentil mixture to a serving platter, again forming a cone or pyramid shape. When only the crust remains in the pot, dislodge it with a knife or spatula and serve separately; it is considered a sign of good luck to get it out in one piece. Spoon the lamb stew around the pile of rice and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 713.57 Kcal (2988 kJ)
Calories from fat 289.54 Kcal
% Daily Value*
Total Fat 32.17g 49%
Cholesterol 73.55mg 25%
Sodium 251.84mg 10%
Potassium 758.04mg 16%
Total Carbs 87.31g 29%
Sugars 23.55g 94%
Dietary Fiber 14.64g 59%
Protein 23.14g 46%
Vitamin C 4.1mg 7%
Vitamin A 0.1mg 5%
Iron 39.6mg 220%
Calcium 74.7mg 7%
Amount Per 100 g
Calories 216.92 Kcal (908 kJ)
Calories from fat 88.02 Kcal
% Daily Value*
Total Fat 9.78g 49%
Cholesterol 22.36mg 25%
Sodium 76.56mg 10%
Potassium 230.44mg 16%
Total Carbs 26.54g 29%
Sugars 7.16g 94%
Dietary Fiber 4.45g 59%
Protein 7.03g 46%
Vitamin C 1.2mg 7%
Iron 12mg 220%
Calcium 22.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.2
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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