Iranian Rice with Lentils, Sour Cherries and Avocado

[Guest guest]

This was lunch today and I can't wait to enjoy again for tonights

dinner. Like the name I gave it?

Donna

 

Rock The Casbah Rice with Avocado

 

1 cup long grain white rice (jasmine or basmati)

1 large onion, cut in half and then thin moons

1/2 cup red lentils (not brown or green)

1 cup sour cherries (I buy them in a jar at Trader Joe's or the middle eastern

store)

2 cups vegetable broth

1/4 cup cherry juice

4 tbls. olive oil

1 sm. clove garlic squeezed

1/2 tsp. mustard seeds

1 avocado diced

 

In soup pot or Dutch oven heat oil, saute onions a few minutes, add garlic,

mustard seeds, lentils and

continue the saute, add rice and saute a few minutes longer.

Add cherries, broth, cherry juice and bring to a boil, stir and cover. Turn

heat to a low simmer and cook for 15 minutes.

Remove lid, form a few holes in the rice and pour a little olive oil in the

holes, cover the holes and move pan around so the oil moves across the bottom of

the pan, replace lid and continue cooking 5 to 7 minutes on very low flame.

This will brown the bottom of the rice and form the tahdeeg. This is a

delicacy. Save the tahdeeg for yourself since you made the dish. Fluff and

serve, place avocado slices over top.

*** Note*** OK share a few bites of the tahdeeg with your favorite person.

 

 

 

" Now the king told the boogie men

You have to let that raga drop

The oil down the desert way

Has been shakin to the top

The sheik he drove his cadillac

He went a cruisnin down the ville

The muezzin was a standing

On the radiator grille

The shareef dont like it

Rockin the casbah

Rock the casbah "

Source: Rock the Casbah - The Clash

 

 

 

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