Joined
·
448 Posts
Hi All,
I'm a newbie, and so happy to have found this message board.
My mother-in-law is an exceptional cook, and has adapted many traditional Persian dishes to be vegetarian so that she can feed us! I would like to share her recipe for Adas Pulo (Rice and Lentils) - FYI, this dish is typically vegetarian. This is an easy, delicious and moderately nutritious dish. Try it with a good quality yogurt on the side.
Enjoy!
Sandra
Adas Pulo
2 cups of basmati rice
4 cups of water
1 ¾ cups cooked lentils
1 medium onion sliced (not chopped)
5 T oil
1 t salt
½ pepper
1 t cinnamon
½ t turmeric
1 T cumin seeds
1 c raisins
Soak the rice in water for 1 hour. Fry onion until a bit brown, add seasonings including raisins, but not the cumin. Mix lentils, seasoned onions, rice and cumin seeds together. Bring it to the boil, and quickly turn down to medium heat. After 10 minutes reduce the heat to low. Ensure all the ingredients are gently mixed so as to distribute the ingredients but not break the rice. Add a towel under the lid to absorb the moisture from the steam. Cook for a total of 30-35 minutes.
(Cumin seeds are added last to ensure that they do not impart their undesirable color to the dish.)
I'm a newbie, and so happy to have found this message board.
My mother-in-law is an exceptional cook, and has adapted many traditional Persian dishes to be vegetarian so that she can feed us! I would like to share her recipe for Adas Pulo (Rice and Lentils) - FYI, this dish is typically vegetarian. This is an easy, delicious and moderately nutritious dish. Try it with a good quality yogurt on the side.
Enjoy!
Sandra
Adas Pulo
2 cups of basmati rice
4 cups of water
1 ¾ cups cooked lentils
1 medium onion sliced (not chopped)
5 T oil
1 t salt
½ pepper
1 t cinnamon
½ t turmeric
1 T cumin seeds
1 c raisins
Soak the rice in water for 1 hour. Fry onion until a bit brown, add seasonings including raisins, but not the cumin. Mix lentils, seasoned onions, rice and cumin seeds together. Bring it to the boil, and quickly turn down to medium heat. After 10 minutes reduce the heat to low. Ensure all the ingredients are gently mixed so as to distribute the ingredients but not break the rice. Add a towel under the lid to absorb the moisture from the steam. Cook for a total of 30-35 minutes.
(Cumin seeds are added last to ensure that they do not impart their undesirable color to the dish.)
