Pirinac i socivo na arapski nacin (Arabic-style rice and lentils)

Sastojci: 1 šolja smeđeg basmati pirinca ili smeđeg pirinča dugog zrna (190g) + 500 ml vode, 100g braon sočiva + 400 ml, 2 kašike maslinovog ulja, 2 kašičice semenki kima (ili 1 kašičica mlevenog kima), 1 1/2 kašike semenki korijandera 1 1/ 2 kašičice mlevenog korijandera), 1/2 kašičice mlevene kurkume, 1 1/2 kašičice mlevenog cimeta, 1 kašičica šećera, 1/2 kašičice soli i bibera po ukusu, 3 glavice luka, ulje.

Priprema:

1. Potopite smeđi pirinač u vodu 90 minuta. Iscedite. Isperite 3 do 4 puta. Potopite braon sočivo u vodu 90 minuta. Iscedite. Isperite 3 do 4 puta. Očistite luk i isecite na trake.

2. U lonac stavite vodu. Pustite da provri na jakoj vatri (6). Kada provri dodajte pirinač i maslinovo ulje, smanjite temperaturu na srednju (4) ili srednje nisku (3) i kuvajte 45 minuta uz povremeno mešanje. Posle 10 minuta dodajte kim, korijander, kurkumu, cimet, šećer, so i biber. Promesati. Po završetku kuvanja skloniti sa šporeta, poklopiti i ostaviti 10 minuta.

3. U lonac stavite vodu. Pustite da provri na jakoj vatri (6). Kada provri dodajte sočivo, smanjite temperaturu na srednju (4) i kuvajte 20 minuta uz povremeno mešanje.

4. U velikom loncu pomešajte pirinač sa sočivom.

5. Stavite ulje u tiganj i zagrejte na srednjoj vatri (4). Dodajte luk i prvo mešajte samo svaka 3 minuta. Zatim mešajte češće kada luk na ivicama tiganja počne da porumeni.

Napomena: ako luk porumeni pre nego što je omekšao, smanjite temperaturu da biste dobili više vremena da omeksa.

Kuvajte dok se luk duboko ne karamelizuje i ne počne da bude hrskav na ivicama, oko 20 do 30 minuta.

6. Obložite veliki tanjir ili plastičnu tacnu sa nekoliko papirnih ubrusa. Koristeći šupljikavu kašiku, prenesite luk na obloženi tanjir i ravnomerno ga rasporedite. Pospite prstohvat soli preko luka i ostavite da se malo ohladi.

7. Pre serviranja stavite luk na mešavinu pirinča i sočiva.

Ingredients: 1 cup brown basmati or brown long grain rice + 500ml water, 100g brown lentils + 400ml, 2 tbsp olive oil, 2 tsp cumin seeds (or 1 tsp ground cumin), 1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander), 1/2 tsp ground turmeric, 1 1/2 tsp ground cinnamon, 1 tsp sugar, 1/2 tsp salt and pepper to taste, 3 onions, oil.

Preparation:

1. Soak brown rice in water for 90 minutes. Drain. Rinse in 3 to 4 times. Soak brown lentils in water for 90 minutes. Drain. Rinse 3 to 4 times. Clean onions and cut into strips.

2. In the pot put water. Bring to boil on high heat (6). When boiling add rice and olive oil, reduce heat to medium (4) or medium low (3) and cook for 45 minutes stirring occasionally. After 10 minutes add cumin, coriander, turmeric, cinnamon, sugar, salt and pepper. Stir. When done cooking, remove from the stove, cover and leave for 10 minutes.

3. In the pot put water. Bring to boil on high heat (6). When boiling add lentils, reduce heat to medium (4) and cook for 20 minutes stirring occasionally.

4. In a big pot mix rice with lentils.

5. Put oil in a skillet and heat over medium heat (4). Add onions and stir only every 3 minutes or so at first. Then stir more often once the onions at the edges of the pan start browning.

Note: if the onions are browning before they have softened, reduce the heat to give them more time. 

Cook until the onions are deeply caramelised and starting to crisp at the edges, about 20 to 30 minutes.

6. Line a large plate or plastic tray with a couple of paper towels. Using a slotted spoon, transfer the onions to the lined plate and spread them evenly across. Sprinkle a pinch of salt over the onions and let cool a bit.

7. Before serving put onions on top of the rice and lentils mixture.