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For the record:
Add a generous pinch of ground cloves along with the other spices to the rice (second paragraph). Also add the ground allspice at that time, ignoring the mention with the rice afterwards. You're only adding allspice just once.
That's all she wrote.
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what about salt?
i think i remember there not being salt in the recipe.
was that on purpose?
i am a saltoholic.
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I'd say that salt is pretty personal anyway. I never really pay attention to the amounts in recipes. If you like a lot of salt just add it to taste.
I've made this recipe twice and it's SO good.
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I loaned the book to someone and she's made that recipe twice. She needs her own copy!
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Yeah I just made it and it's divine. I added a bit of lemo juice but I never thought to caramelize onions in the oven. Thanks Terry!
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i adore this recipe, but now i have to make it again cus i didn't know to add the cloves. weeeeeeee!
I love sprinkling kosher salt on top when it is in the bowl. I don't know why, cus i am not normally a huge salt fan....
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Is the cooking time a bit long or am I just a big ol' moron? (I could be a moron. Hi, I'm new.) I was imagining (okay, feverishly dreeeeeeeeeaming of) a dish that was more like tender rice with the mooshed down split lentils holding it all together. Mine cooked down to a total moosh paste, rice included, by the 20 minute mark, let alone 45 minutes! D'oH! Maybe the stove was up too high? I just moved, it's a new stove. I have a whole bag of excuses. And glitter. And non sequiturs.
Despite being a scary grey/brown color, it was deliiiiiicious moosh though. It tastes awesome cold. My husband hates it due to cinnamon not "belonging in savory things", but nuts to him. More for me, sucka!
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Goddamn this is a great recipe. I don't pay attention to directions so I just added the spices anyway...serves me well sometimes!
Mack, cooking time with beans/lentils can vary dramatically since there are so many different kinds and they come in different levels of freshness. I used some french green lentils since I like that they stay whole, and I used the whole cooking time. The lentils that mush down generally take less time to soften. I always just keep an eye on it and eat it the minute it's palatable 'cause I'm greedy!
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Mack The Spork - I had the same issue as you. It was tasty mush, but definitely more like rice porridge than I had imagined. I think I won't let it cook so long next time.
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Thanks Pop! and Flamekat, I think I was too busy minding my onions so I just let it go too long with the stove on too high. I'm still eating DELICIOUS leftovers, but once they're gone I'll give it another try. Muuahahahaa!
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Maybe I should start another thread about this, but in the interest of keeping information centralized--
Is there a way to successfully cut back the oil in this recipe? I really want to make it sometime, and tend to have the ingredients on hand, but 3/4 cup oil really scares me...
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sarchan - IMO, the recipe was too oily for my taste (and I love oil). I think the it could be cut back successfully, especially when caramelizing the onions, without compromising taste.
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sarchan wrote:
Maybe I should start another thread about this, but in the interest of keeping information centralized--
Is there a way to successfully cut back the oil in this recipe? I really want to make it sometime, and tend to have the ingredients on hand, but 3/4 cup oil really scares me...
just caramelize the onions on the stove with a few table spoons of oil. I've done it this way and it still comes out great. You can't really mess up this recipe.
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mmmmm I love this recipe...
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Ijustdiedinside wrote:
sarchan wrote:
Maybe I should start another thread about this, but in the interest of keeping information centralized--
Is there a way to successfully cut back the oil in this recipe? I really want to make it sometime, and tend to have the ingredients on hand, but 3/4 cup oil really scares me...just caramelize the onions on the stove with a few table spoons of oil. I've done it this way and it still comes out great. You can't really mess up this recipe.
Thanks Ijdi!
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but doesn't this recipe need a lot more liquid? When I make it the 4 cups of water are pretty much absorbed by the time the lentils are supposed to go in. I've had to frantically add a couple more cups of water or broth before everything burns ^.^
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I had the liquid problem too, but I just added a cup with the lentils and it turned out fine... maybe it's because I used long grain white rice becauase I didn't have basmati?
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i've made this recipe twice now - we really like it... the salt is not necessary if you salt your pita crisps 
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I'd made mine in a rice cooker - just throw everything in including the lentils. If not using basmati, decrease the water to 3 or 3.5 cups. Also made the caramelized onion on stove top. Didn't add clove, but still tasted great.
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Um, just a question. I'm out of clove and cinnamon (yes, I totally epic fail). Is there anything else I can use? <= Broke student
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I like to add a whole bunch of vegatables to the onions like beets, sweet potatoes, or whatever is in the refrigator
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suicidequeen wrote:
Um, just a question. I'm out of clove and cinnamon (yes, I totally epic fail). Is there anything else I can use? <= Broke student
Do you have allspice at least? It would probably still be pretty good. maybe try nutmeg if you have it. but i don't know.
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I made this last night for the first time. I used Vidalia onions. We absolutely loved it. I don't know why it took me so long to try it.
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