Middle Eastern Layered Salad of Lentils, Herbed Rice and Cucumber Yoghurt

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Middle Eastern Layered Salad of Lentils, Herbed Rice and Cucumber Yoghurt - print recipe

Yield:

Ingredients:


3	onion
20 ml	olive oil
20 ml	butter
1 tsp	salt
1 cup	lentils, rinsed, and, drained
	Herbed Pistachio Rice
1 cup	basmati rice
60 ml	salt
1 cup	mixed fresh herbs, such as, flat-leaf, parsley, tarragon, coriander, and, chives
3	scallion, finely, chopped
60 ml	butter
1 cup	roughly chopped toasted shelled pistachios
	Cucumber yoghurt Sauce (top layer)
1 lrg	English cucumber
3 cup	plain yoghurt
1 tsp	salt
1 tsp	ground cumin
1/2 tsp	freshly ground pepper

Method:

Lentils and Caramelized Onions (bottom layer):

Slice the onions in half lengthwise, then into very thin half circles.

Heat the oil and butter in a large heavy skillet over medium-high heat. Add onions, cook and stir for 2 minutes, then reduce heat to medium, add salt, and cook and stir for 30 minutes until onions are dark golden brown and shrivelled to about 1/4 of original size.

While onions are cooking, place lentils in a large pot with 5 cups of cold water. Bring to a boil over medium heat and simmer for 25 minutes or until tender. Drain.

Add lentils to onions in skillet and cook and stir over medium heat until well combined and heated through, about 2 minutes. Check seasoning and add additional salt if desired.

Place lentils and onions in the bottom of a deep bowl made of clear glass. Reserve.

Herbed Pistachio Rice:
Wash the rice in warm water and drain.

Bring 3 quarts of water and 3 Tbsp salt to the boil (yes, 3 tablespoons). Add the rice and boil for 12 minutes. The rice will still be slightly undercooked. Add the scallions to the water and drain immediately, rinsing well to remove excess starch. The scallions will cling to the rice.

In the same pot, melt the butter. Pour in the rice, mounding it slightly in the centre. Use the back of a wooden spoon to make 3 deep (almost to the bottom of the pot) indentations in the mound of rice. Cover with a tight fitting lid, and steam for 20 minutes over very low heat, until the rice is firm but tender.

Remove pot from heat, fluff the rice with a fork, let cool slightly, then mix in the herbs and 3/4 of pistachios (remaining pistachios will be used for garnish.) Add salt to taste.

Spoon rice on top of lentils. Cover and refrigerate until cool.

Cucumber yoghurt Sauce (top layer):
Peel, seed and coarsely grate the cucumber. Squeeze out excess moisture.

In a large bowl, stir together yoghurt, cucumber, salt, cumin and black pepper. Cover and chill.

When ready to serve, pour yoghurt sauce in an even layer on top of rice. Garnish with reserved pistachios and sprigs of herb. Serve immediately. This salad is best at room temperature, so if you make it ahead and refrigerate it, be sure to take it out of the fridge an hour before serving.

Lentils and Caramelized Onions (bottom layer)

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