This Levantine dish can be served as a side with fish or on its own. The masses of crisp onion give it an earthy sweetness.
Ingredients
Cucumber and parsley salad
Method
Main
1.Preheat oven to 180C. Heat 125ml olive oil and half the butter in a large casserole over medium-high heat, add half the onion and stir occasionally until crisp and dark golden (15-25 minutes). Remove onion with a slotted spoon, repeat with remaining oil, butter and onions, then drain onion (reserve oil mixture) and set aside.
2.Return oil mixture to pan, add garlic and spices and cook until fragrant (10-20 seconds), then add rice. Stir, add chicken stock, bring to the simmer, cover and bake until rice is just cooked (15-20 minutes).
3.Meanwhile, for cucumber and parsley salad, combine ingredients in a bowl, season to taste and refrigerate until required.
4.Meanwhile, cook lentils in boiling water until tender (10-15 minutes), drain and set aside. Stir lentils through rice during last 5 minutes of cooking and serve hot, topped with crisp onion, with cucumber and parsley salad and yoghurt.
Note Ras el hanout is a blend of many different spices, among them cloves, cinnamon, cardamom, coriander and rose, and is available from select delicatessens and online from www.herbies.com.au.
Drink Suggestion: Spicy grenache. Drink suggestion by Max Allen
Notes
