One of Iraqi cooking's simpler pilafs, this dish simmers red lentils together with rice using very little fat. Freshened with dill, it stays low in calories and can be frozen in portions to reheat weeks later.
Heat the olive oil in a pot, sauté the onion until translucent, then add the cumin and cook for 1 more minute.
Add the red lentils and rinsed rice and stir-fry for 2 minutes.
Add the hot water and salt, and once it boils, cover and simmer on low heat for 20 minutes.
Take off the heat and let it rest for 5 minutes, then stir in the dill and serve.
Rinse and drain the rice before cooking, or its starch will leave the pilaf sticky.
When reheating from frozen, sprinkle on a few drops of water first, or the rice dries out and turns hard.
Admin DadaGastro · verified in test kitchenBu pilavı iki katı yapıp yarısını dondurucuya kaldırdım, bir hafta sonra ısıtınca tazesi kadar güzeldi. Dereotunu bol tutunca ferahlığı gerçekten artıyor, ailemde herkes ikinci tabağını istedi.
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