Iraqi Adas bi Timman (Lentil and Rice Pilaf with Caramelised Onions)
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Ingredients
- 250 g basmati rice
- 200 g green lentils
- 2 onions, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tbsp vegetable oil
- 500 ml vegetable stock
Nutrition (per serving)
- Calories
- 536 kcal
- Protein
- 18.3 g
- Carbohydrate
- 79.8 g
- of which sugars
- 5.3 g
- Fat
- 15.5 g
- of which saturates
- 1.4 g
- Fibre
- 6.7 g
- Salt
- 0.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice. Fry the onions in 3 tablespoons of the oil over a medium heat for 15-18 minutes, stirring often, until deep golden and crisp. Set aside half for topping.
- 2
Add the cumin and coriander to the pan with the remaining onions and cook for 1 minute.
- 3
Stir in the rice, lentils and vegetable stock, bring to the boil, then reduce the heat to low, cover tightly and cook for 20 minutes until the rice and lentils are tender.
- 4
Remove from the heat and leave covered for 5 minutes.
- 5
Fluff with the remaining oil and top with the reserved crispy onions to serve.
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