Jewelled Lentil Pilaf Stacks
These Jewelled Lentil Pilaf Stacks are a super satisfying meal. Lentils get jazzed up with dried fruit and nuts, then shaped into pretty stacks for a fun presentation.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 0.5 teaspoon ginger, grated
- 0.75 cup brown or green lentils, rinsed
- 1.5 cups vegetable broth
- 0.5 cup Basmati rice, rinsed
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon cumin powder
- 0.25 teaspoon coriander powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup dried cranberries
- 0.25 cup golden raisins
- 0.25 cup pistachios, shelled and roughly chopped
- 0.25 cup almonds, sliced or roughly chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons plain yogurt
- 0.5 lemon, cut into wedges
Instructions
- Rinse 0.75 cup brown or green lentils and 0.5 cup Basmati rice separately under cold water until the water runs clear. Set aside.
- Finely dice 1 medium onion. Finely chop 2 cloves garlic. Grate 0.5 teaspoon ginger.
- Heat 1 tablespoon olive oil in a medium saucepan or pot over medium heat. Add the 1 medium finely diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the 2 cloves finely chopped garlic and 0.5 teaspoon grated ginger to the pan. Cook for another 1 minute until fragrant.
- Stir in 0.25 teaspoon turmeric powder, 0.25 teaspoon cumin powder, 0.25 teaspoon coriander powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- Add the rinsed 0.75 cup lentils, rinsed 0.5 cup Basmati rice, and 1.5 cups vegetable broth to the saucepan. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 20-25 minutes, or until the lentils and rice are tender and all the liquid has been absorbed. Do not lift the lid during cooking.
- While the pilaf is cooking, roughly chop 0.25 cup pistachios and 0.25 cup almonds. Finely chop 2 tablespoons fresh parsley and 2 tablespoons fresh mint.
- Once cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the pilaf gently with a fork.
- Stir in 0.25 cup dried cranberries, 0.25 cup golden raisins, 0.25 cup roughly chopped pistachios, 0.25 cup roughly chopped almonds, 2 tablespoons finely chopped fresh parsley, and 2 tablespoons finely chopped fresh mint into the pilaf.
- To create the stacks, use a 0.75 cup round mold or a clean, empty 0.75 cup can with both ends removed. Place the mold on individual serving plates, fill it with the pilaf, pressing down gently but firmly. Carefully lift the mold to release the pilaf stack. Repeat for each of the 4 servings.
- Serve the Jewelled Lentil Pilaf Stacks immediately, garnished with 2 tablespoons plain yogurt dolloped on top of each stack, a sprinkle of fresh mint leaves, and 0.5 lemon wedges on the side for squeezing.