Ingredients with Measurements:
- 1 cup black lentils, rinsed and drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth
- 1/2 cup kashk (Iranian whey)
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the ground cumin, coriander, smoked paprika, and turmeric to the pot and stir to combine with the onion and garlic. Cook for 1-2 minutes until fragrant.
3. Add the rinsed and drained black lentils to the pot and stir to combine with the onion and spice mixture.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the stew simmer for 30-40 minutes until the lentils are tender.
5. Once the lentils are tender, stir in the kashk and let the stew simmer for an additional 5-10 minutes until the kashk is heated through.
6. Season the stew with salt and pepper to taste.
7. Serve the stew hot, garnished with fresh parsley or cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Black lentils can be substituted with green or brown lentils.
- Vegetable broth can be substituted with chicken or beef broth.
- If kashk is not available, sour cream or Greek yogurt can be used as a substitute.
Variations:
- Add diced carrots or sweet potatoes to the stew for added sweetness and texture.
- Use different spices such as cinnamon or cardamom for a different flavor profile.
- Add cooked chicken or beef to the stew for added protein.
Tips and tricks:
- Rinse the lentils thoroughly before cooking to remove any debris or dirt.
- If the stew is too thick, add more vegetable broth or water to thin it out.
- Let the stew sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve the stew with crusty bread or pita for dipping.
- Pair the stew with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted vegetables such as broccoli or cauliflower
Troubleshooting advice:
- If the lentils are not tender after 30-40 minutes of simmering, add more liquid and continue to cook until tender.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the lentils thoroughly before cooking to remove any debris or dirt.
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Food history:
Kashk is a traditional Iranian dairy product made from the whey of yogurt. It is commonly used in Iranian cuisine to add a tangy flavor to dishes.
Flavor profiles:
The stew has a rich and earthy flavor from the black lentils and a tangy and creamy flavor from the kashk.
Serving suggestions:
Serve the stew hot with crusty bread or pita for dipping.
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Region: Iranian