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4 Serves
93 Mins
Rinse the lentils and simmer them in water until just tender, then drain.
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VenezuelanVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
98 µg / 400 µgCalcium
34 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
399 mg / 4,700 mgSodium
1868 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Rinse the basmati rice and parboil it in salted water until the grains are partly cooked, then drain.
Sauté the onion in olive oil until golden, then stir in the cumin, cinnamon, and raisins until fragrant.
Layer the rice, lentils, and spiced onion mixture in a pot, cover, and steam on low heat until the rice is tender.
Gently fluff the rice and serve the lentils and raisins distributed through each portion.
37
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Persian
Mexican