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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

1. Soak the rice in water and 1/2 Tbsp Salt for 2 hours.
2. Dice the Onion and cabbage.
3. Mince the herbs (parsley, cilantro, leek).

Method

1. Place the lentils in a small pot.
2. Add salt (Approx. 1 Tsp) and enough water to cover the lentils in one inch deep.
3. Cover with a lid (leave a crack open), and simmer for 25 minutes over medium-low heat.
4. Meanwhile, fry the dice onion with vegetable oil until translucent.
5. Stir in turmeric.
6. Add stew beef and stir to mix. Continue the heat for 10 more minutes until the beef turns brown.
7. Add water and a pinch of salt.
8. Cover the pot and cook for 30 minutes.
9. Fry the diced cabbage in a separate bowl for 5 minutes.
10. Stir in the minced parsley, cilantro and leek to the pot and continue frying for 5 more minutes.
11. Simmer the rice for 10 minutes until tender.
12. Drain the rice and rinse with cold water.
13. Add the beefs and lentils to the cabbage and herb mixture and stir thoroughly.
14. Transfer 2/3 of the rice out of the pot to a container.
15. Add 1 tbsp vegetable oil.
16. Add a layer of the mixture and top with a layer of the rice (1/3) from the container.
17. Repeat step 16 until all the ingredients are added to the pot.
18. Pour another tbsp of vegetable oil on top.
19. Cover the pot with a napkin and a lid.
20. Cook the rice for 20 minutes (over medium-low heat).
21. Stir before serving.