Perfumed Rice With Lamb and Lentils
- Ready In:
- 6hrs 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 1⁄2 teaspoon ground cinnamon, rounded
- 1⁄2 teaspoon ground cardamom, rounded
- 1⁄4 teaspoon ground cumin, rounded
- 3 cups basmati rice
- 3⁄4 teaspoon salt, plus more for soaking (see instructions)
- 4 tablespoons vegetable oil, divided
- 1 medium onion, minced
- 1 lb lamb shoulder, cut into 2- to 3-inch pieces
- fresh ground black pepper
- 1⁄4 teaspoon turmeric
- 1⁄2 teaspoon ground cinnamon
- 2 cups water
- 1 1⁄2 cups lentils
- 1 medium onion, sliced
- 1 cup golden raisins or 1 cup currants
- 4 ounces pitted dates, chopped
- 8 tablespoons butter
- 2 tablespoons yogurt
directions
- In a small bowl, combine cinnamon, cardamom and cumin. Stir well and set aside.
- Rinse the rice vigorously in five changes of water (or under running water until it runs clear). Combine rice with 8 cups water and 2 tbsp salt. Let soak at room temperature for at least 2 hours.
- In a large, heavy pot, heat 2 tbsp oil over medium-high heat. When it shimmers, add the minced onions and saute until limp and golden, about 8-10 minutes. Add the lamb, 3/4 tsp salt, a large pinch of black pepper, turmeric, cinnamon and 1/2 tsp of the spice mixture from step 1. Saute 5 minutes. Add 2 cups water, bring to a boil, reduce to a simmer, cover, and cook until meat is tender, 2 1/2-3 hours.
- About 30 minutes before the meat is ready, prepare the lentils and rice. Combine lentils with 3 cups water and 1/2 tsp salt, bring to a boil, and simmer 10 minutes, then drain.
- In a frying pan, heat remaining 2 tbsp oil over medium heat until shimmering. Add sliced onion and saute until soft and golden, about 8 minutes. Add raisins and dates, saute another 2 minutes, then take off heat and set aside.
- Bring 2 qt water and 2 tbsp salt to a boil in a large (4-pt) nonstick pot. Add drained soaked rice and parboil 3-5 minutes, until grains are firm but no longer brittle. Drain rice and rinse under hot water.
- In the same pot, melt butter. Transfer half of it to a small bowl and set aside. Mix half the rice with the yogurt and spread it in the bottom of the pot (on top of the butter). Sprinkle rice with a layer of lentils, then a layer of onion-and-fruit mixture, also sprinkling remaining spice mixture between layers. Fluff remaining rice and repeat layering until all ingredients are used up; reduce the diameter of each layer so it forms a rough cone/pyramid.
- Cover and cook over medium heat 10 minutes to form a nice crust on the bottom. Remove the cover, drizzle reserved melted butter over the contents, lay a dish towel over the top of the pot, re-cover and cook over low heat 50 minutes. Without moving the lid, set the pot on a cold, wet dishtowel on the counter for 5 minutes (to loosen the crust).
- Transfer rice-and-lentil mixture to a serving platter, again forming a cone or pyramid shape. When only the crust remains in the pot, dislodge it with a knife or spatula and serve separately; it is considered a sign of good luck to get it out in one piece. Spoon the lamb stew around the pile of rice and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!