Savoury Rice (inspired by Iranian Rice)

As I mentioned before, my son wanted to have school lunches that were inspired by cuisines from different countries. One of the countries that he picked was Iran. My kids unfortunately are quite picky eaters, so it has been difficult to find things that they actually like to eat, but I felt that we would be quite safe with rice. For this rice, I used canned lentils which are a good source of protein and ready to use. You do not want to mix in the lentils too early into the rice, as they will get mushy. Instead of putting the dates and the apricots in the rice, I used them as garnish, because my kids love eating dried apricots, but they have to be uncooked. I would suggest adding the apricots and pitted sliced dates with the raisins instead of having them on the side.

You could eat this rice by itself, or serve with another protein meal. I had a poach egg and garlic pickle with mine.

Ing:
3 cups uncooked basmati rice, washed
1 onion, sliced
1 /2 cup lentils (from a can)
1/2 cup raisins
1 Tbsp garam masala
1 Tbsp tumeric powder
1 1/2 Tbsp Olive oil for frying rice and onions
2 cups chicken broth
1 1/2 cups water

For Garnish:
Sliced dried apricots, dates and coriander leaves

Method:
1. Pan fry onions until golden brown with 1 tbsp olive oil. Set aside.
2. Heat pan again, add 1/2 tbsp olive oil. Add rice, garam masala and tumeric powder. Mix till rice is evenly coated and the grains are not sticking to each other.
3. Put rice in the rice cooker, add water and chicken broth.
4. Add in raisins, onions and cook rice
5. When rice is almost cooked, add in lentils and stir quickly to mix the lentils with the rice.
6. Garnish with apricots, dates and coriander leaves.

 

 

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SKF2011

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