Kichree (Iraqi Rice and Red Lentils)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 cups basmati rice
- 1 cup dried split or whole red lentils
- 4 tablespoons olive oil, divided
- 3 onions, sliced
- 2 cloves of garlic, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 3 campari tomatoes, peeled and diced
- 1 teaspoon tomato paste
- 8 tablespoons (1 stick) butter, cubed and divided
- 2 cups water
- 3 teaspoons kosher salt, plus more
- 1 teaspoon freshly ground black pepper
- 7 ounces halloumi cheese, sliced to ¼- inch slices
- Yogurt for serving
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