This pilaf combines berbere, Ethiopia’s signature spice blend, with rice, tomato, and red lentils for a bold, spicy flavor. The key is to toast the berbere without letting it burn.
Sauté the onion in vegetable oil until softened and lightly golden. Add the berbere spice and toast, stirring, for 30 seconds.
Add the tomato paste and cook for 1 minute. Add the red lentils and stir.
Add the rice and salt, then pour in the water. Once it comes to a boil, cover and cook over low heat for 17 minutes.
Toast the berbere over low heat for just 30 seconds; any longer and its heat will turn harsh and burnt.
Berbereyi 30 saniye kavurun diyorsunuz ama ocağım çok güçlü, acaba ateşi tamamen kapatıp mı eklemeliyim yoksa çok kısıkta mı bırakmalıyım? Mercimeğin fazla yumuşayıp pirinçle karışmasından çekiniyorum.
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