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Saturday, December 26, 2015

Crunchy rice carpet with lentils, onions and pomegranate

I went to Cambridge to see Dad, S and B a couple weeks ago. I hadn't realised when I planned it, but it was so close to Christmas that it made a lovely Christmas warm-up. I got to have my first (probably only) mince pie of the year, and we ate well, played games and exchanged presents (still wrapped though!). I also got to buy a Saturday Guardian for the first time in years. This has been frustrating - it is available in Europe but they don't put the supplements in, so irritating. So anyway, I am still reading it on and off. And I came across a recipe for stuck-pot rice and thought why not just spend the afternoon making that because I can? I didn't really follow the recipe, but I liked my version.

rice:
180 g brown basmati rice, soaked for 1 hour
60 g butter
A few pinches saffron threads, soaked in 1 tbsp boiling water

lentils:
1 1/2 cups brown or green lentils
1 tsp allspice
1 bay leaf
2 1/2 cups water

onions:
1 tbsp olive oil
2 onions, thinly sliced
salt+pepper
1 tsp pomegranate molasses

to serve:
pomegranate seeds (optional but lovely)
yoghurt
chopped coriander (optional)

Bring a deep pan of salted water to a boil and cook the rice for about 15 min until al dente. Drain, then briefly rinse in water. Wipe out the pan, then melt the butter in it, and pour into a cup. Return the drained rice to the pan, stir in half the melted butter, then smooth the top of the rice. Pour over the remaining butter and saffron, cover with a clean tea towel, put on the lid and cook on the lowest heat for 30-40 min, until the rice is cooked, with a golden crust on the bottom.

While the rice is cooking, cook the lentils and onions. For the lentils, put them in a pan with allspice and bay, cover with water and bring to the boil, then simmer low until water is gone and they are done. For the onions, heat oil in a large frying pan, then add onions and cook medium-low for about 30 min, until they are brown and soft/crispy in places. Add pomegranate molasses and seasoning to taste.

To serve, put crunchy rice in a bowl and add lentils, onions, pomegranate seeds, yoghurt and coriander. Yum.
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