Palestinian · beginner
Palestinian Caraway Spiced Lentil And Brown Rice Stew With Crispy Shallots
A comforting home-style grain and legume stew infused with caraway and cumin, topped with deeply caramelized golden shallots.
- PREP TIME
- 10 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine rinsed brown lentils and vegetable broth in a heavy saucepan over medium-high heat and bring to a rolling boil.
- 02
Reduce heat to low, cover with a tight lid, and simmer gently for 15 minutes until lentils begin to soften.
- 03
Stir in rinsed white rice, ground caraway, ground cumin, and sea salt, ensuring rice is submerged in broth.
- 04
Cover saucepan tightly and cook on low heat for 18 minutes without opening lid, allowing grains to absorb liquid.
- 05
While grains cook, heat olive oil in a wide skillet over medium heat and add sliced shallots.
- 06
Fry shallots for 10 to 12 minutes, stirring frequently, until deep golden brown and crispy, then transfer to paper towels.
- 07
Remove saucepan from heat, rest covered for 5 minutes, fluff gently with a fork, and serve topped with crispy shallots.
A LITTLE KITCHEN KNOW-HOW
Staged Grain Simmering
Cooking legumes first before adding faster-cooking grains ensures uniform texture across ingredients.
Notes from the kitchen
- Rinsing rice thoroughly removes surface starch, preventing the stew from becoming overly sticky.
- Watch shallots closely near the end of cooking as they darken rapidly from golden to burnt.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
