11 February 2005

Kichree (Iraqi Red Lentils and Rice)

4 cloves garlic, minced
3 Tbsp olive oil
2 tsp cumin seed
1 cup rice
1 cup red lentils
1 tsp salt
Crushed red pepper (or black)
2 Tbsp tomato paste
1-2 Tbsp butter
Yogurt

In a frying pan, saute garlic in oil just till you can smell the garlic (don't let it brown), then add cumin, tomato paste, rice, and lentils. Stir over low heat till coated with oil. Cover with 4 cups boiling water, add salt and pepper, and bring to a boil. Lower the heat and simmer, covered, for 45 minutes, adding water if necessary. Stir in butter, let melt, and serve with plain yogurt. Serves four. This comes from The Book of Jewish Food by Claudia Roden.

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