Pakistani Rice with Lentils and Nut Sauce Recipe #8952
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!
2¼ hours | 45 min prep
SERVES 10
- 2 cups dark, round, small lentils
- 1/2 cup white poppy seeds
- 1 cup cashews
- 1 cup sliced almonds
- 1 seeded jalapeno pepper
- 4 cloves garlic (or as much as you can handle)
- salt
- 4 chopped green onions
- 1 bunch chopped cilantro
- 1 large yellow onion, chopped
- vegetable oil
- basmati rice
- 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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5 stars