Pakistani Rice with Lentils and Nut Sauce

Time

Prep 45 min · Cook 90 min · 135 min total

Difficulty

medium

1. 1

   Rinse and cook lentils in plenty of water. Let reduce until there is about 4 cups of liquid leftover.

2. 2

   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.

3. 3

   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.

4. 4

   Puree until smooth and pour into bowl. Add to this the green onions and cilantro. Next, sauté the onions in vegetable oil until golden.

5. 5

   Add lentils and sauté for another 15 minutes. Cover over very low heat and let marinate. Cook basmati rice.

   15 min
6. 6

   Then, in a large pot, layer rice and lentil mixture. Let marinate and simmer over very low heat for about 1 hour.

   60 min
7. 7

   Serve, topping with liquid mixture, and adding liquid mixture as you go.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.