Vegetarian Persian Lentil Rice - One Pan
Spice up your meatless Monday with this Vegetarian Persian Lentil Rice. Rice cooked with lentils and topped with eggs and dates, it’s good!
Servings: 6 servings
Calories: 450kcal
Ingredients
- 6 cups Water
- 1 cup Green Lentils
- 2 cups Basmati Rice
- 1 teaspoon Salt
- 1 teaspoon Turmeric
- 4 tablespoon Unsalted Butter
- 2 tbsp Vegetable or Olive Oil
- ½ cup Raisins
- 10-12 Dates Pitted
- 6 Eggs
Instructions
- 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 ¼ 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 tablespoon 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.
Nutrition
Calories: 450kcal