This Dish is More than 1000 Years Old and Still Loved

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

Slice the onions into strips about 3 mm wide.

Add all the onions to a 3 L or larger pot and pour in 250 ml of olive oil.

Turn the heat to high and fry the onions for 15 to 20 minutes, stirring every 10 to 15 seconds until golden.

Remove the onions and lay them on a wire rack to cool and crisp up, sprinkling with salt.

Pour the infused olive oil into a container for later use.

Wash 275 g of green lentils in water and pour them into the same pot with 1 teaspoon of ground cumin and 700 ml of water.

Bring to a boil, then reduce to medium-high heat and cook for 8 minutes.

Wash 200 g of basmati rice until the water runs clear, then set aside.

After 8 minutes, add the rice to the lentils along with a handful of fried onions, 2 teaspoons of onion infused oil, 1.5 teaspoons of salt, and 1 teaspoon of black pepper.

Mix briefly, level the pot, and top up with water if needed until it covers the rice.

Turn the heat to high, cover, and cook for 2 minutes.

Once the water is no longer visible, reduce the heat to low and steam for 20 minutes.

Prepare the salad by chopping 2 Persian cucumbers, 2 plum tomatoes, and 3 spring onions, then combine in a bowl.

Squeeze in the juice of 1-2 lemons, add olive oil, salt, and pepper, and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary