Persian > Persian Rice

Persian Rice with Lentils and Herbs Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup brown lentils
- 1 large onion, chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh dill
- 1/4 cup vegetable oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- 4 cups water

Special equipment needed:
- Large pot with lid
- Fine mesh strainer
- Non-stick frying pan

Step-by-step instructions:

1. Rinse the rice in a fine mesh strainer and soak in cold water for 30 minutes.
2. Rinse the lentils and add them to a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
3. In a non-stick frying pan, sauté the chopped onion in vegetable oil until golden brown.
4. Add the turmeric and salt to the onions and stir well.
5. Drain the rice and add it to the pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the water is absorbed.
6. Add the cooked lentils, sautéed onions, and chopped herbs to the pot with the rice. Mix well.
7. Cover the pot with a lid and cook on low heat for 30-40 minutes until the rice is fully cooked and fluffy.
8. Remove the lid and let the rice rest for 5 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Low heat
Serving size:
6 servings

Nutritional information:
Calories: 420
Fat: 12g
Carbohydrates: 68g
Protein: 13g
Fiber: 7g

Substitutions for ingredients:
- White rice can be used instead of basmati rice.
- Red lentils can be used instead of brown lentils.
- Olive oil or butter can be used instead of vegetable oil.

Variations:
- Add raisins or dried cranberries for a sweet and savory twist.
- Add sliced almonds or pistachios for some crunch.
- Add a pinch of saffron for a more luxurious flavor.

Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Use a non-stick frying pan to prevent the onions from sticking and burning.
- Don't stir the rice while it's cooking to prevent it from becoming sticky.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
Serve the rice in a large platter and garnish with fresh herbs.

Garnishes:
Fresh herbs, sliced almonds, or pomegranate seeds.

Pairings:
This rice dish pairs well with grilled meats or roasted vegetables.

Suggested side dishes:
Cucumber and tomato salad or roasted eggplant dip.

Troubleshooting advice:
- If the rice is too dry, add a splash of water and cover the pot for a few minutes to steam.
- If the rice is too wet, remove the lid and cook on low heat for a few more minutes until the excess water evaporates.

Food safety advice:
Make sure to cook the lentils and rice fully to prevent any foodborne illnesses.

Food history:
Persian rice dishes have been a staple in Iranian cuisine for centuries and are often served with a variety of herbs and spices.

Flavor profiles:
This rice dish is savory and aromatic with hints of turmeric and fresh herbs.

Serving suggestions:
Serve this rice dish as a main course or as a side dish to a larger meal.

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Region: Iranian

Taste: Savory, Herbaceous, Earthy, Nutty, Fragrant