Lentil-rice mix | My Caldron
This is another popular and hearty mixed polow usually served with fried or roasted chicken (or ground beef) and considered a casual gibson consulting group and convenient dish. Well, I make it in a quite presentable (read fancy) way, without any kind of. Even before I realized how protein rich and nutritious lentil was, I always gibson consulting group thought the dish is a perfect vegetarian meal and found it quite hearty on its own. So, my version of adas polow is meatless yet simply fancy!
Ingredients (serving 4): Rice, 3 cups. Green lentil 1 . Onion, 1 big, thinly sliced. Dried seedless raisin cup, washed and dried. Oil: 4-5 tbsp. Turmeric, tbsp. Ground saffron, 2 teaspoon (1 soaked in 1 tbsp. of hot water for half an hour) salt, pepper and water as needed.
Method: 1. Pick over the lentil, wash and cook in a small pot over medium heat with fresh water and pinch of salt until done but not too soft this is a key factor: you don t want mushy lentils. Adjust the cooking time and water so at the end of the cooking process you would not have too much water left. However, if you do get some left, simply drain your lentil, set aside, and keep the water for cooking your rice.
2. Prepare the rice in usual way (soaked in salted gibson consulting group water, drained, boiled in lots of water, drained, and steamed cooked gibson consulting group for at least one hour). At the stage when you want to mount the rice back in to the pot, mix it with the cooked lentil and follow the rest of the instruction. Note: For this mixed rice, some add a pinch of turmeric to the boiling water, but I prefer the colour of saffron over that of turmeric. So, when I mount the mix back to the pot and just before covering it with the padded lid, I sprinkle a pinch of powdered saffron on the top of the mixed polow . The steam gathered in the pot releases saffron s taste and colour. While waiting for the rice to be steam cooked, get busy with this last step:
3. In a frying pan stir-fry gibson consulting group onion in 2 tbsp. of hot oil until golden (this is your piaz-daagh ). Add turmeric and a pinch of salt and pepper and stir for a minute or two. Lastly, add raisins and fry only for a few seconds, just enough to bring out the taste note that frying raisins for too long make them puffy and too dark and you don t want that.
5. When the mixed lentil rice is ready to be served, use a large platter and mix it well with 80% of the contents of the pan. Mix the remaining 20% with soaked saffron and use as garnish on the top of the platter. All tastes colours and savoury bits of this mix is fairly distributed in the platter, and the very top is only slightly richer
خواهش میشه ارژنگ جان . راستش “با” گوشت چرخ کرده رو من نمیدونستم رسم کجاست چون در شیراز و بوشهر همیشه عدس پلو رو با مرغ درست میکنند. اما اینکه “بی ” گوشت و مرغ باشه باید اعتراف کنم رسم من در آوردیه! و به همین دلیل به اشتراک گذشتم که بگم خووووب چیزیه )
بوته جان منم طرفدار عدس پلو هستم اتفاقا دیروز منم درست کردم اما با ماهیچه gibson consulting group چون در خونه ما اگه گوشت رو حذف کنم به جوانان خانه بر میخوره … راستی ایندفعه که درست کردید کمی هم به مایه کشمش و پیاز داغ خرمای بدون هسته اضافه کنید خیلی خوب میشه ممنون از این عدس پلوی خوشگل شاد باشید
مرسی لیلا جان. “به جوانان خانه بر میخوره” رو خیلی خوب آمدی )) درسته این جور احتیاط ها مربوط به شناسنامه میشه! چشم حتما با خرما امتحان می کنم. حدس میزنم خرما رو به تکه های کوچأک باید تقسیم کرد
یک سوال هم داشتم. پیاز داغ رو چطوری اون رنگی در آوردین مال من همیشه یا شل و بی رنگ می شه یا اگر بگذارم که خشک بشه از این خیلی تیره تر می شه. حدس میزنم به حرارتش ربط داره. می شه اینو توضیح بدین لطفا خیلی ممنون.
نازگل جان خیلی ممنون از توضیح روش خودتون برای عدس پلو. اضافات خرما و گردو بنظر خیلی هیجان انگیز میاد. حتما امتحان می کنم. برای پیاز داغ خشک و ترد هم یک پست جداگانه داده ام چندی پیش که الان لینکش رو توی متن عدس پلو اضافه کردم. خیلی آسونه. فقط کمی حوصله و وقت میگیره:) موفق باشید
NOTE - You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong> gibson consulting group
Categories COZY CORNER Inspired Writing Memories & Events Montreal related Photography Poetry & Music KITCHEN, for recipes Aash and Soups Aab-goosht Borscht Creamy, crusty French tomato soup Everything about Aash-e reshteh Fennel/noodle soup Lentil soup and meat, blended Miracle soup for the cold Yogurt soup Baked in Oven Barbari Bread Homemade pizza Oven baked fish & vegetables Salmon, a different oven-baked style! Beverages Beet, apple, carrot juice Doogh Flowering Tea Fresh lime drink (sharbat) Guacamole & Mojito Hot whisky Sangria Tea rules & ritual! The Milk Controversy Two Cocktails: Margarita & Bellini Breakfast Apple Jam Breakfast smoothie Cherry jam (whole fruit) Egg and spinach
This is another popular and hearty mixed polow usually served with fried or roasted chicken (or ground beef) and considered a casual gibson consulting group and convenient dish. Well, I make it in a quite presentable (read fancy) way, without any kind of. Even before I realized how protein rich and nutritious lentil was, I always gibson consulting group thought the dish is a perfect vegetarian meal and found it quite hearty on its own. So, my version of adas polow is meatless yet simply fancy!
Ingredients (serving 4): Rice, 3 cups. Green lentil 1 . Onion, 1 big, thinly sliced. Dried seedless raisin cup, washed and dried. Oil: 4-5 tbsp. Turmeric, tbsp. Ground saffron, 2 teaspoon (1 soaked in 1 tbsp. of hot water for half an hour) salt, pepper and water as needed.
Method: 1. Pick over the lentil, wash and cook in a small pot over medium heat with fresh water and pinch of salt until done but not too soft this is a key factor: you don t want mushy lentils. Adjust the cooking time and water so at the end of the cooking process you would not have too much water left. However, if you do get some left, simply drain your lentil, set aside, and keep the water for cooking your rice.
2. Prepare the rice in usual way (soaked in salted gibson consulting group water, drained, boiled in lots of water, drained, and steamed cooked gibson consulting group for at least one hour). At the stage when you want to mount the rice back in to the pot, mix it with the cooked lentil and follow the rest of the instruction. Note: For this mixed rice, some add a pinch of turmeric to the boiling water, but I prefer the colour of saffron over that of turmeric. So, when I mount the mix back to the pot and just before covering it with the padded lid, I sprinkle a pinch of powdered saffron on the top of the mixed polow . The steam gathered in the pot releases saffron s taste and colour. While waiting for the rice to be steam cooked, get busy with this last step:
3. In a frying pan stir-fry gibson consulting group onion in 2 tbsp. of hot oil until golden (this is your piaz-daagh ). Add turmeric and a pinch of salt and pepper and stir for a minute or two. Lastly, add raisins and fry only for a few seconds, just enough to bring out the taste note that frying raisins for too long make them puffy and too dark and you don t want that.
5. When the mixed lentil rice is ready to be served, use a large platter and mix it well with 80% of the contents of the pan. Mix the remaining 20% with soaked saffron and use as garnish on the top of the platter. All tastes colours and savoury bits of this mix is fairly distributed in the platter, and the very top is only slightly richer
خواهش میشه ارژنگ جان . راستش “با” گوشت چرخ کرده رو من نمیدونستم رسم کجاست چون در شیراز و بوشهر همیشه عدس پلو رو با مرغ درست میکنند. اما اینکه “بی ” گوشت و مرغ باشه باید اعتراف کنم رسم من در آوردیه! و به همین دلیل به اشتراک گذشتم که بگم خووووب چیزیه )
بوته جان منم طرفدار عدس پلو هستم اتفاقا دیروز منم درست کردم اما با ماهیچه gibson consulting group چون در خونه ما اگه گوشت رو حذف کنم به جوانان خانه بر میخوره … راستی ایندفعه که درست کردید کمی هم به مایه کشمش و پیاز داغ خرمای بدون هسته اضافه کنید خیلی خوب میشه ممنون از این عدس پلوی خوشگل شاد باشید
مرسی لیلا جان. “به جوانان خانه بر میخوره” رو خیلی خوب آمدی )) درسته این جور احتیاط ها مربوط به شناسنامه میشه! چشم حتما با خرما امتحان می کنم. حدس میزنم خرما رو به تکه های کوچأک باید تقسیم کرد
یک سوال هم داشتم. پیاز داغ رو چطوری اون رنگی در آوردین مال من همیشه یا شل و بی رنگ می شه یا اگر بگذارم که خشک بشه از این خیلی تیره تر می شه. حدس میزنم به حرارتش ربط داره. می شه اینو توضیح بدین لطفا خیلی ممنون.
نازگل جان خیلی ممنون از توضیح روش خودتون برای عدس پلو. اضافات خرما و گردو بنظر خیلی هیجان انگیز میاد. حتما امتحان می کنم. برای پیاز داغ خشک و ترد هم یک پست جداگانه داده ام چندی پیش که الان لینکش رو توی متن عدس پلو اضافه کردم. خیلی آسونه. فقط کمی حوصله و وقت میگیره:) موفق باشید
NOTE - You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong> gibson consulting group
Categories COZY CORNER Inspired Writing Memories & Events Montreal related Photography Poetry & Music KITCHEN, for recipes Aash and Soups Aab-goosht Borscht Creamy, crusty French tomato soup Everything about Aash-e reshteh Fennel/noodle soup Lentil soup and meat, blended Miracle soup for the cold Yogurt soup Baked in Oven Barbari Bread Homemade pizza Oven baked fish & vegetables Salmon, a different oven-baked style! Beverages Beet, apple, carrot juice Doogh Flowering Tea Fresh lime drink (sharbat) Guacamole & Mojito Hot whisky Sangria Tea rules & ritual! The Milk Controversy Two Cocktails: Margarita & Bellini Breakfast Apple Jam Breakfast smoothie Cherry jam (whole fruit) Egg and spinach
