Middle Eastern > Yemeni > Yemeni Saltah

Yemeni Saltah with Lentils and Rice Recipe

Ingredients with Measurements:
- 1 cup of lentils
- 1 cup of basmati rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tomato, chopped
- 1 green chili pepper, chopped
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 tablespoon of turmeric
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 4 cups of water
- 1 cup of plain yogurt
- 2 tablespoons of ghee or vegetable oil

Special equipment needed:
- Large pot with lid
- Mixing bowl
- Serving bowls

Step-by-step instructions:

1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Rinse the rice and soak it in water for at least 30 minutes.
3. In a large pot, heat the ghee or vegetable oil over medium heat.
4. Add the chopped onion and sauté until it becomes translucent.
5. Add the minced garlic and sauté for another minute.
6. Add the chopped tomato and green chili pepper and sauté for 2-3 minutes.
7. Add the cumin, coriander, turmeric, black pepper, and salt. Stir well.
8. Drain the lentils and add them to the pot. Stir well.
9. Add 4 cups of water and bring to a boil.
10. Reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils are tender.
11. Drain the rice and add it to the pot. Stir well.
12. Cover the pot and let it simmer for another 20-25 minutes, or until the rice is cooked.
13. In a mixing bowl, whisk the plain yogurt until smooth.
14. Serve the saltah in individual bowls, topped with a spoonful of yogurt.


Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 60g
Protein: 15g

Substitutions for ingredients:
- Lentils: You can use any type of lentils, such as green or brown lentils.
- Basmati rice: You can use any type of rice, such as jasmine or long-grain rice.
- Ghee: You can use butter or any type of oil.

Variations:
- Meat: You can add meat, such as beef or lamb, to the saltah for a heartier meal.
- Vegetables: You can add any vegetables you like, such as carrots or potatoes, to the saltah.
- Spices: You can adjust the spices to your liking, adding more or less depending on your taste.

Tips and tricks:
- Soaking the lentils and rice beforehand will help them cook faster and more evenly.
- Make sure to stir the saltah occasionally to prevent it from sticking to the bottom of the pot.
- You can add more water if the saltah becomes too thick.
- Serve the saltah hot with pita bread or naan.

Storage instructions:
Store any leftover saltah in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the saltah in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the saltah in individual bowls, topped with a spoonful of yogurt and a sprinkle of chopped cilantro.

Garnishes:
Chopped cilantro or parsley

Pairings:
Pita bread or naan

Suggested side dishes:
Hummus or baba ghanoush

Troubleshooting advice:
- If the saltah is too thick, add more water.
- If the lentils are not cooked through, let the saltah simmer for a few more minutes.

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

Food history:
Saltah is a traditional Yemeni dish that is typically served for breakfast or lunch.

Flavor profiles:
The saltah is savory and slightly spicy, with a creamy yogurt topping.

Serving suggestions:
Serve the saltah hot with pita bread or naan.

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Region: Yemeni

Taste: Savory, Spicy, Tangy, Earthy, Nutty