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
  1. 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.
  2. 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.
  3. 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.
  4. Pour 500 ml of water, bring to the boil and simmer with the lid closed on low heat for 10 minutes.
  5. Wash the rice under water and then stir it. Simmer for another 20 minutes with the lid closed.
  6. Always make sure that there is enough liquid and, if necessary, add water from time to time.
  7. Fold half of the herbs into the lentils and rice.
  8. Garnish with the remaining herbs, pistachios and fried onions and serve with arabic bread or naan bread.