Recipe by daan
Top Review by Elmotoo
My final dish was very tasty! Getting there was interesting. That is a LOT of rice & lentils!! And I suddenly had 45 minutes to crank this out vs. the 2.5 hours I thought I had. So instead of layering & cooking further, I just added the rice & lentils to the beef/onion mixture, topped it off with the saffron water & gave it a good stir. My 4 qt dutch oven held maybe 1/3 of each the rice & lentils. With the extra, I made rice pudding and a batch of lentil salad. If you want to make the full recipe, use a VERY LARGE pot!! BUT, the end result was tasty & the 4 of us ate most of it! Made for Couscous & Rice Tag in the NA/ME Forum 5-6/2014.
- 400 g lentils
- 500 g basmati rice
- 400 g ground beef or 400 g ground lamb
- 100 g dates (pitted)
- 120 g raisins
- 1⁄2 teaspoon saffron
- 2 large onions
- cooking oil
- black pepper
Directions See How It's Made
- Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
- Bring 2-3 cups of water to boil.
- Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
- Peel and thinly slice onions. Fry in oil until slightly golden.
- Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes.
- Add one cup of hot water and cook until water has been mostly absorbed.
- Wash raisins and dates.
- Pour 1/2 cup of water and some oil in the non-stick pot.
- Pour in half of the rice.
- Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice.
- Cook over low heat for about 20 minutes.
- Dissolve saffron in 1/3 cup of hot water and pour over the rice.
- Mix well before serving.