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Serves
3-4
Author Notes
This became in fact one of many necessary few dishes that I taught in my early days of teaching vegetarian cooking, so there might be a nostalgic ingredient to it. I also had the privilege of eating it in Egypt the build it is a truly standard freeway meals. Traditionally it is a stove high dish, but I in truth have done it off by baking it within the oven. Here’s my version without the vermicelli, so any Egyptians studying this please forgive my transgression. —vegetarianirvana
Ingredients
1 cup
Basmati rice
3/4 cup
green lentils
8
cloves
1/4
cup pink wine vinegar
3
cloves garlic
2
pink serrano peppers [deseeded] I prefer to scramble away them on as I fancy it hot!
1 and 1/4
cups of total peled tomatos and juice [from a can]
1
tablespoon light olive oil
1/2
cup finely chopped onions
1
teaspoon cumin powder
3
tablespoons butter
2
cups of very thinly sliced onions
a
couple of pinches of cinnamon
2
tablespoon of chopped cilantro or parsley
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salt to kind
1
tablespoon of darkish raisins
Instructions
- Rinse the rice and soak in warm water for at least half an hour. This ensures prolonged natty grains. Add 4 cloves and 1/4 teaspoon of salt to the rice and cook the rice al dente. I cook my rice in a rice cooker in 2 1/4 cups of water. Once cooked unfold on a plate to cool, so it would now not continue to cook. When fluffed you’re going to safe virtually 4 cups of rice [lightly packed] if the Basmati is of factual quality. Grab away the cloves
- Soak the lentils for the identical length of time. They are saying soaking makes it more straightforward to digest. Cook in 2 cups of gently simmering water. Add 4 cloves and 1/4 teaspoon of salt. Take a look at the lentil, when it is cooked al dente drain any extra water and unfold on a plate to prevent extra cooking. Grab away the cloves.
- Put collectively the Tomato Sauce. Puree the garlic, vinegar and serrano chillies in a blender. Region aside. Add the tomatoes and the juice to the blender, puree and shriek aside.
- Warm a tablespoon of oil and saute 1/2 cup of diced onions for a few minutes and add the cumin powder and dart for a few seconds. Then add the chilli vinegar puree and let it come to a boil after which add the pureed tomatoes, salt to kind and let it come to a boil and continue to cook for a few minutes. This must yield about 1 and 1/2 cups of sauce.
- Melt 1 tablespoon of butter, let it turn a shrimp bit brown. Add the cinnamon powder and pour onto a square baking dish and smear in every single place in the build.
- Melt the last 2 tablespoons of butter over a low fireplace until it turns a shrimp bit brown. Prolong the warmth and add the sliced onions and cook stirring progressively until it caramelizes to a rich nutty brown coloration. If the use of raisins, add at this stage, dart and turn off the stove.
- Now we now have every little thing ready to assemble.
- Spread half the cooked rice within the baking dish over the cinnamon brown butter. Dot the surface with 2-3 tablespoons of the tomato sauce [depending on how spicy you want it] and gently unfold. Sprinkle half the herb of your desire.
- Spread the lentils over the rice and unfold 2 -3 tablespoons of sauce over the lentils. Sprinkle the last herbs
- Repeat with the last rice and high with 2-3 tablespoons of sauce. Now unfold the caramelised onions over the rice and tightly duvet the dish with aluminum foil and bake in a 350 level oven for 30 minutes so your total flavors marry well. Grab away the foil as rapidly as you safe the dish out of the oven and encourage with the last sauce
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