Kishri

Rice and Lentils, served with Yogurt

Portions:

Cook Time:

45 minutes

Can I adapt this easily as a vegetarian or vegan?

Yes

"On Thursday we don't eat meat". A phrase that I grew up with and which has stuck with me ever since. Thursdays in Sudan were vegetarian days for many Jewish families. This vegetarian dish, called Kichri, or Kishri, is eaten with a tzatziki-esque yogurt and is incredibly filling.

Ingredients

Kishri

6 cloves garlic
2 teaspoon. turmeric
1 teaspoon. ground cumin
100g butter
2 teaspoons. salt
200g basmati rice
300g red lentils
700ml water (approx.)

Yogurt

300g greek yogurt
½ cucumber; finely chopped
3 teaspoons dried mint
1 tablespoon extra virgin olive oil
1 teaspoon salt

Preparation

Step One

Mince the garlic

Step Two

Wash the lentils and rice together in a sieve under a tap until the water running through it is clear

Step Three

Fry the garlic in butter in a large saucepan on a low to medium heat until golden.

Add the salt, cumin and the turmeric, then fry for another 30 seconds

Step Four

Add the lentils and rice to the saucepan

Step Five

Form a hole in the centre of the pan and pour enough water to cover 1½ cm over the level of the rice

Step Six

Cover and cook on a low-medium heat for about half an hour, until the rice is cooked and the water has fully absorbed into it. If the water has fully absorbed before the rice is tender, add a little more

Step Seven

While the kishri is cooking, finely chop the cucumber, and combine all the ingredients for the yogurt together in a separate bowl ready to serve

Notes

Making a hole in the middle of the rice before adding water ensures a more even cook. Try not to take the lid off the pot until all of the water has absorbed into the rice - the steam will keep it fluffy.

All