Lentils with Rice
Aeesh Al dal, Arabian Gulf
Serves 6
The origin of the Arabian Gulf cuisine is said to be the marriage between the bedouin and pearl-diving cultures, with the Indian subcontinent as the mother-in-law. This combination has given birth to many tasty foods. Among these is this dish, relished by all classes of society.
4 tablespoons butter
1 cup rice, rinsed
1/2 cup lentils, soaked overnight and drained
2-3/4cups water
1/2 teaspoon curnin
1/2 teaspoon ginger
2 crushed cardamom seeds
1/8 teaspoon cayenne
salt and pepper to taste
4 tablespoons olive oil
2 medium onions, sliced
1/2 teaspoon cinnamon
Melt butter in a saucepan; add rice and stir-fry for 3 minutes. Add remaining ingredients, except olive oil, onions, and cinnamon, and bring to boil. Cover and cook over medium low heat for 25 minutes; then turn off heat and allow to steam for 30 minutes more.
In the meantime, heat oil in a frying pan and sauté onion slices until they turn light brown.
Place rice-lentil mixture on a serving platter; spread onions evenly over top. Sprinkle with cinnamon and serve.
from:
Classic Vegetarian Cooking
from the Middle East and North Africa
by Habeeb Salloum
Interlink Books
ISBN: 1-56656-335-6
Hardcover, 288 pages
$25.00
Recipe reprinted by permission.
Classic Vegetarian Cooking
from the Middle East and North Africa
Recipes
- Bread and Potato Delight (L'Khobz bi Batata, Morocco)
- Falafel, Yemeni-Style (Falaafil Yamanee, Yemen)
- Lentils with Rice (Aeesh Al dal, Arabian Gulf)
- Cookbook Profile Archive
This page created November 2002
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
The Global Gourmet® — www.globalgourmet.com