Recipe by sharon younan
"In Assyrian, we call this dish jadarah! Lentils and rice have come a long way. We see these types of dishes more often! i hope you enjoy this great and easy recipe of jadarah!"
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dry green lentils
salt to taste
Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu -- Basmati's popcorn-like flavor is just an added boost; and caramelized onions (the miracle vegetable!) are fabulous! We'll be making this one again. (Didn't have Basmati rice the first two times I made this; used jasmine the first time and good old Uncle Ben's converted long-grain the second time. Both worked exceptionally well!)
I guess I must have done something wrong. My basmati NEVER turned white and it was crunchy..not good at all. I had to put Pink Himalayan Salt and Garlic to have any taste.
This is So yummy!
Very mild flavor but tasty.
not enough water; the beans absorb most of it. The rice was crunchy and took for ever to soften. I added more water to try to soften the rice.
Simple and really good.
This is a quick, easy recipe, and it tastes great! I'm just wondering what this is traditionally served with? Is this typically a side dish or the main dish of a meal? I only know a few Assyrian recipes but I'd love to know more! Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Lentils and Rice Assyrian Style
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 66
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