Afghan Lentil Pilaf

Ingredients

• 1 cup (200g) green or brown lentils 1 cup (200g) green or brown lentils
• 1 cup (200g) long-grain basmati rice 1 cup (200g) long-grain basmati rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lentils to the pot and stir well to coat them with the onion and garlic mixture.
4. 4.
   Stir in the ground cumin, coriander, turmeric, and cinnamon, and cook for another minute to toast the spices.
5. 5.
   Add the rice to the pot and mix it with the lentils and spices.
6. 6.
   Pour in the vegetable or chicken broth and season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils and rice are tender and the liquid is absorbed.
8. 8.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
9. 9.
   Fluff the pilaf with a fork and garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any debris. This will ensure a clean and flavorful final dish.
• Basmati rice — Rinse the rice under cold water until the water runs clear to remove excess starch. This will help achieve fluffy and separate grains of rice.

Tips & Tricks

• For added flavor, you can sauté the rice with the lentils and spices for a few minutes before adding the broth.
• If you prefer a more fragrant pilaf, you can add a few whole spices like cardamom pods or cloves to the pot while cooking.
• Feel free to customize the spices to your taste. You can add a pinch of chili powder for a spicy kick or adjust the amount of cinnamon for a more pronounced flavor.
• Leftover lentil pilaf can be refrigerated and enjoyed as a delicious cold salad the next day. Just drizzle it with some lemon juice and olive oil before serving.
• To make the dish more substantial, you can add cooked chicken or lamb to the pilaf during the cooking process.

Serving advice

Serve the Afghan Lentil Pilaf as a main course, accompanied by a side of yogurt or a fresh salad. It pairs well with naan bread or pita bread.

Presentation advice

Garnish the pilaf with a sprinkle of fresh cilantro or parsley to add a pop of color. Serve it in a large serving dish or individual plates for an elegant presentation.