Persian Lentil Rice - Addes Pilaf |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 2 |
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I had this one day, at a Persian restaurant in Kuala Lumpur. It was so good with some okra stew or oxtail stew that I had to try it myself. Serving is for two people, because that's how many people live at home. Ingredients:
200 g red lentils |
8 ounces long-grain rice or 8 ounces basmati rice |
200 ground beef or 200 ground lamb |
2 ounces raisins |
1/2 teaspoon saffron |
2 large onions |
2 -3 tablespoons cooking oil |
salt and black pepper, to taste |
Directions:
1. Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens.
2. Drain water and empty the pot.
3. Bring 2-3 cups of water to boil.
4. Wash lentil and add to water with a bit of salt.
5. Cook over medium heat for about 15-20 minutes until tender.
6. Peel and thinly slice onions.
7. Fry in oil until slightly golden.
8. Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes.
9. Add one cup of hot water and cook until water has been mostly absorbed.
10. Wash raisins and dates.
11. Pour 1/2 cup of water and some oil in the non-stick pot.
12. Pour in half of the rice.
13. Follow with meat, lentil, and raisins.
14. Add in remainder of rice.
15. Cook over low heat for about 20 minutes.
16. Dissolve saffron in 1/3 cup of hot water and pour over the rice.
17. Mix well before serving.
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