Made by stirring Ethiopia's signature berbere spice blend, tomato and red lentils into rice, this pilaf delivers a sharp, spiced flavour. The key trick is toasting the berbere without letting it scorch.
Sauté the onion in the oil until pink, add the berbere spice and toast for 30 seconds, stirring.
Stir in the tomato paste and cook for 1 minute, then add the red lentils and mix.
Add the rice and salt, pour in the water, and once it boils, cover and cook over low heat for 17 minutes.
Toast the berbere over low heat for only 30 seconds; any longer and its heat turns into a sharp, burnt bitterness.
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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