Rice Shirazi
Haven't tried this yet.
Ingredients
- 2 Cups (1 lb / 453g) Rice
- 8 oz (227g) Stew Beef
- 1/2 Cup (3.5 oz / 100g) Lentils
- 4.5 oz (127g) Cabbage
- 1 Bunch (2 oz / 57g) Parsley
- 1 Bunch (2 oz / 57g) Cilantro
- 1 Bunch (1 oz / 28g) Leek
- 1 Small Onion
- Vegetable Oil
- Turmeric
- Salt
Pre-preparation
- Soak the rice in water and 1/2 Tbsp Salt for 2 hours.
- Dice the Onion and cabbage.
- Mince the herbs (parsley, cilantro, leek).
Method
- Place the lentils in a small pot.
- Add salt (Approx. 1 Tsp) and enough water to cover the lentils in one inch deep.
- Cover with a lid (leave a crack open), and simmer for 25 minutes over medium-low heat.
- Meanwhile, fry the dice onion with vegetable oil until translucent.
- Stir in turmeric.
- Add stew beef and stir to mix. Continue the heat for 10 more minutes until the beef turns brown.
- Add water and a pinch of salt.
- Cover the pot and cook for 30 minutes.
- Fry the diced cabbage in a separate bowl for 5 minutes.
- Stir in the minced parsley, cilantro and leek to the pot and continue frying for 5 more minutes.
- Simmer the rice for 10 minutes until tender.
- Drain the rice and rinse with cold water.
- Add the beefs and lentils to the cabbage and herb mixture and stir thoroughly.
- Transfer 2/3 of the rice out of the pot to a container.
- Add 1 tbsp vegetable oil.
- Add a layer of the mixture and top with a layer of the rice (1/3) from the container.
- Repeat step 16 until all the ingredients are added to the pot.
- Pour another tbsp of vegetable oil on top.
- Cover the pot with a napkin and a lid.
- Cook the rice for 20 minutes (over medium-low heat).
- Stir before serving.