This simple Iraqi pilaf is made by boiling red lentils and rice together with a little oil. Freshened with dill, the pilaf stays low in calories and can be frozen in portions to reheat weeks later.
Heat the olive oil in a saucepan and sauté the onion until translucent. Add the cumin and cook for another 1 minute.
Add the red lentils and rinsed rice and sauté for 2 minutes, stirring.
Add the hot water and salt. Bring to a boil, then cover and cook over low heat for 20 minutes.
Remove from the heat and leave to rest for 5 minutes. Stir in the dill and serve.
Rinse and drain the rice before cooking; otherwise, its starch will make the pilaf sticky.
Bu pilavı iki katı yapıp yarısını dondurucuya kaldırdım, bir hafta sonra ısıtınca tazesi kadar güzeldi. Dereotunu bol tutunca ferahlığı gerçekten artıyor, ailemde herkes ikinci tabağını istedi.
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