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Pilaf with Sour Cherries & Lentils

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups basmati rice
*
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2 each onions
peeled, thinly sliced
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½ cup lentils, red (masoor dal)
*
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7 ounces sour cherries
*
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2 cups chicken broth
*
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4 tablespoons butter, unsalted
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1 x turmeric
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1 x cumin
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1 x salt
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Ingredients

Amount Measure Ingredient Features
473 ml basmati rice
*
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2 each onions
peeled, thinly sliced
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118 ml lentils, red (masoor dal)
*
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202.3 ml/g sour cherries
*
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473 ml chicken broth
*
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6E+1 ml butter, unsalted
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1 x turmeric
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1 x cumin
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1 x salt
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Directions

In a 4 to 5 quart Dutch oven, melt most of the butter and slowly brown the onions.

Add the cleaned lentils and fry a bit; then the same for the cleaned rice.

Stir constantly, browning the rice without letting it stick.

Add the cherries and about 2¼ cups liquid made up of cherry liquid, stock and water.

Add about ¼ to 1 teaspoon turmeric and about ¼ teaspoon ground cumin if desired; add necessary salt (depending on the saltiness of your broth).

Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 minutes.

Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot.

Raise the heat slightly for 5 to 10 minutes to form a crust on the bottom (with the right technique, this should be possible without this step.)

Serve, making sure to include a bit of crust in each serving.

NOTES: * Pilaf with sour cherries and lentils -- This Pilaf with sour cherries and lentils is a Persian-style dish, although I cannot vouch for its authenticity.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 626g (22.1 oz)
Amount per Serving
Calories 72533% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 356mg 15%
Total Carbohydrate 32g 32%
Dietary Fiber 18g 71%
Sugars g
Protein 49g
Vitamin A 25% Vitamin C 25%
Calcium 9% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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