Lentil, Bulgur & Tamarind Pilaf

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      55 min

Appears in

The Jewelled Kitchen

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This is my interpretation of a savoury dish whose native name translates as “burnt his fingers”. Traditionally, the dish is prepared with reshteh, or noodles similar to tagliatelle. I have also encountered the dish without the reshteh, and topped with fried Arabic breadcrumbs instead.

Ingredients

  • tbsp tamarind paste or juice of 1 lemon
  • 250 g/

Method

  1. Put the tamarind paste, if using, in a small mixing bowl, add 3 tablespoons hot water and leave to soak for about 10 minutes. With a fork or your hands, mash the tamarind until it dissolves and you are left with a light brown, thick, sauce-like paste. Strain through a fine si