Ingredients (4 servings):
- 1 onion, chopped
- 2 cloves of garlic, thinly sliced
- 2 tsp Salz, plus a little bit more to taste
- 2 tbsp olive oil
- 2 tsp cumin, ground
- 3 tsp cinnamon, ground
- 1 1/2 tsp cardamom, ground
- 2 tbsp raisins
- 2 bay leaves
- 1 tbsp lemon juice
- 1/4 lemon, zest
- 150 g mountain lentils (alt. green lentils)
- 100 g basmati rice
- 500ml Water
For topping:
- 1/2 bunch of mint, finely chopped
- 1/2 bunch of dill, finely chopped
- 2 tbsp pistachios, roughly chopped
- fried onions, as many as you like
- Put the Olive oil ins hot pan, add the onion and garlic, season with salt and simmer for 3 minutes over low to medium heat.
- Mix the cumin, cinnamon and cardamom in a small bowl and add to the onions along with the raisins and bay leaves. Fry for 1 minute, stirring until the spices smell aromatic.
- Wash the lentils under water and add them to the pan. Add lemon juice and lemon zest and season with 1 tbsp salt and plenty of pepper.
- Pour 500 ml of water, bring to the boil and simmer with the lid closed on low heat for 10 minutes.
- Wash the rice under water and then stir it. Simmer for another 20 minutes with the lid closed.
- Always make sure that there is enough liquid and, if necessary, add water from time to time.
- Fold half of the herbs into the lentils and rice.
- Garnish with the remaining herbs, pistachios and fried onions and serve with arabic bread or naan bread.
