Spice up your meatless Monday with this Vegetarian Persian Lentil Rice. Rice cooked with lentils and topped with eggs and dates, it’s good!
Can you believe we have already started the second week of September?
I’m literally in shock, I know I’m working and things are moving but hey, time is really flying and I’m happy that we are using it the best way! Did I ever tell you that we are moving to a new place? Well, by the time you are reading this post we are actually in our new place and opening boxes after boxes, hoping it would be the last one for a while.
Our new place is by the river, say whaaaat? Yes! Thank you Harvard housing! If we put the pain of packing and unpacking aside, I always love moving to a new place and this place is no exception!
But moving to a new place comes with many challenges including food, unpacking everything and doing grocery shopping for the first few day. That’s why before moving, I’m going to make sure I have the necessary ingredients to make this vegetarian Persian lentil rice as this is one of the easiest meals you can make to feed a family and have happy eaters at the end!
Persian lentil rice can be made with or without ground beef. I’ve already posted how to make Persian lentil rice – Adas Polo with ground beef and today, I’m posting the vegetarian version which is also the quicker and easier one as it’s all made in one pot.
To make this lentil rice, you need Basmati rice which you can find at supermarkets or Indian ethnic food stores. Basmati rice doesn’t get sticky and grows longer when cooked. The whole point of this one pan lentil rice is to cook rice in the same water that lentil is being cooked in. which makes rice get the delicious flavor of lentils. It’s served withcraisin, fried eggs and dates (strange combo you say? I know, give it a try though, you won’t regret it).
Notes and tips to make vegetarian lentil rice:
- Use green lentils for this recipe as red lentils fall apart very easily.
- Turmeric is the main spice used in this recipe but if you like your dish to have more spices, cumin and paprika would be two good spices to add.
- Add some turmeric to your eggs while frying for more flavor.
- Sauteing raisins will make them brighter and juicier. Make sure you won’t saute them too much otherwise they’ll get dry.
- Meatless lentil rice is paired so well with some plain Greek yogurt topped with dried mint.
Looking for more awesome meatless recipes?
- Mushroom Goat Cheese Crostini
- Persian Spinach and Eggs – Nargesi
- Persian One Pot Tomato Rice – Dami Gojeh Farangi
- Turmeric Ginger Red Lentil Soup
- Easy and Quick Cauliflower Potato Curry
Vegetarian Persian Lentil Rice - One Pan
- 6 cups Water
- 1 cup Green Lentils
- 2 cups Basmati Rice
- 1 tsp Salt
- 1 tsp Turmeric
- 4 tbsp Unsalted Butter
- 2 tbsp Vegetable or Olive Oil
- 1/2 cup Raisins
- 10-12 Dates Pitted
- 6 Eggs
Bring water to boil in a large pot.
Once the water is boiling, add in the lentils and let them cook for about 10-15 minutes until they are half way cooked.
Add in rice and stir. Add in salt and turmeric.
Let the rice and lentils cook fully until the water is evaporated. If the water is almost evaporated but the rice and lentils are not cooked, add 1/4 cup water to the pot.
Once the water is almost completely evaporated, wrap the lid in a clean kitchen towel and place it on the pot. Lower the heat and let it steam for about 15 minutes.
Meanwhile, heat 1 tbsp oil in a small pan over medium heat and saute the raisins just until they're shiny.
Remove the raisins, heat the remaining oil and saute the dates (and break them into halves) for about 2 minutes. Add the eggs and sprinkle some turmeric on them.
Cook for about 10 minutes until they're cooked through.
Serve vegetarian Persian lentil rice with sauteed raisins, dates and eggs.