Pakistani Rice with Lentils and Nut Sauce

"This is a savory yet refreshing dish that I promise you won't be able to get enough of. It's addictive I warn you!"
 
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Ready In:
2hrs 15mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • Rinse and cook lentils in plenty of water.
  • Let reduce until there is about 4 cups of liquid leftover.
  • Drain lentils, reserving liquid.
  • Set liquid aside.
  • In the meantime, in a skillet, lightly toast, one by one (just until you can smell them): poppy seeds, cashews and almonds.
  • Put in blender.
  • Add jalapeno pepper, garlic, and salt.
  • Gradually add leftover lentil liquid (should be dark brown after reducing for at least an hour) and puree this mixture.
  • Puree until smooth and pour into bowl.
  • Add to this the green onions and cilantro.
  • Next, sauté the onions in vegetable oil until golden.
  • Add lentils and sauté for another 15 minutes.
  • Cover over very low heat and let marinate.
  • Cook basmati rice.
  • Then, in a large pot, layer rice and lentil mixture.
  • Let marinate and simmer over very low heat for about 1 hour (I usually put a dishtowel under lid to trap steam).
  • Serve, topping with liquid mixture, and adding liquid mixture as you go.

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Reviews

  1. This was absolutely delicious!
     
  2. This was a great dish!!! The directions were a little confusing and vague, but I think Ill do better the next round. I reserved some of the sliced almonds and cilantro springs to sprinkle on the top for a nice touch.
     
  3. Carol, this was very good. The quantity on some of the ingredients were vague so I guessed, and I must have guessed right because it turned out delicious. Though I cut the recipe in half, it still yielded a lot - a whole recipe must feed an army. I love the nut sauce but will add more jalapenos next time. Thanks for sharing this tasty rice dish.
     
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RECIPE SUBMITTED BY

As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
 
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