Basmati Rice with Cumin, Lentils, and Onion

Riz Basmati ma Adas (riz bus-ma-tee ma ud-dus)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About


For the Basmati Rice with Cumin, Lentils, and Onion

  • 1 recipe plain Basmati Rice
  • ¼ cup lentils
  • 3 cups water
  • ¼ teaspoon and ½ teaspoon salt, divided
  • 3 tablespoons extra-virgin olive oil
  • ½ cup diced yellow onion (¼ inch)
  • ¼ cup golden raisins
  • ¼ cup coarsely chopped green onion; use light and dark green parts
  • ¾ teaspoon cumin


    To Prepare the Basmati Rice with Cumin, Lentils, and Onion

    Prepare the plain Basmati Rice, and set it aside for 20 minutes prior to folding in the cumin-lentil-onion mixture.

    Meanwhile, place the lentils, water, and ¼ teaspoon salt in a medium saucepan over high heat, uncovered. Bring to a rolling boil, then reduce the heat to medium-high and cook uncovered for 10 to 12 minutes or until the lentils are tender. Drain the lentils and set them aside, uncovered.

    Preheat the olive oil in the same medium saucepan over medium heat. Add the yellow onion and ½ teaspoon salt, and sauté until the onions are tender. Add the raisins and cook them until they seem inflated. Then add the green onions, cumin, and drained lentils. Mix together for about a minute. Pour this mixture over the prepared rice, and gently fold it into the rice using a flexible spatula. Serve lightly warm or at room temperature.