Adas Polo - Persian Basmati Rice With Lentils, Dates and Raisin. Sweet and Savory
Adas polo - sweet Mojadarah
Ingredients:
White rice:
3 cups of basmati rice
8 cups water
2 tablespoons Himalayan salt
Lentils:
3 cups lentils ( prefer green modicum or large lentils )
6 cups of water
2 teaspoons Himalayan salt
Onion mixture:
one large onion
2 cloves of garlic
One cup raisin (seedless)
One cup Dates I used 6 extra large Ones
4 tablespoons cooking oil
1/2 teaspoon Himalayan salt
1/8 teaspoon saffron ( optional)
1/8 teaspoon black pepper
1/8 teaspoon allspice
1/4 teaspoon turmeric
Rice/lentils mixture:
1/8 teaspoon Saffron mixed with 2 tablespoons hot water to dissolve
One tablespoon cinnamon
1/4 teaspoon allspice
3-4 tablespoons cooking oil for bottom of pan
1/4 cup hot water for top of mixture.
8-9 tablespoons cooking oil on top of mixture to be added gradually during the cooking process
3 medium potatoes with one teaspoon of Himalayan salt
Lentils Rice (Adas Polo), Persian Style, No meat, Delicious #vegan #vegetarian
Ingredients for 2 persons:
rice 2 cups
lentils 1 cups
1 medium chopped onions
Turmeric, black pepper & salt on your taste.
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#fastandsimplerecipe #vegan #vegetarian
Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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▶️ RECIPE INGREDIENT LIST: (6 to 8 servings)
2 cups / 400g Brown lentils
water to soak the lentils
3 tablespoon olive oil
1 medium onion - 1 heaping cup / 150g - chopped
3 stalks of celery - 1 heaping cup / 150g - chopped
2 medium carrots - 1 heaping cup / 150g - chopped
1 medium red bell pepper - 1 heaping cup / 150g - chopped
5 cups (firmly packed) / 250g spinach - chopped
1/2 cup / 45g Parsley - finely chopped
6 cloves of garlic - chopped (2 tablespoons approx.)
450ml / 2 cups approx. - Strained tomatoes OR Passata OR Tomato puree
6 cups / 1500ml Water
2 teaspoons Oregano
2 teaspoons Thyme
(alternatively you can add dry Italian herb mix)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon Cayenne pepper (OPTIONAL)
Salt to taste (I have added in total 2+1/4 teaspoon pink Himalayan salt)
1 teaspoon freshly ground black pepper
2 tablespoon olive oil for garnish (I have used organic cold pressed olive oil)
(If you want to make a smaller batch cut the recipe in half)
▶️ METHOD:
Soak the brown lentils for about 5 to 6 hours or until tender. Once soaked well drain it and set it aside.
Heat a large pot (I have used a cast iron casserole). Add onion, carrot, celery, red bell pepper and salt and fry it on medium high to high heat (depending on the heat of your stove). Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to brown the veggies as it will add a lot of flavour to this dish. It will take about 6 to 7 minutes. Once the veggies start to brown, add the chopped garlic and fry for another 2 minutes or so.
Add the strained tomatoes, lentil, oregano, thyme, cumin, cayenne, salt and water. Mix it well and cover the lid and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook it for about 1 hour.
After an hour, remove the lid. (check to see if the lentils are soft, if not cook it for a bit longer) and give it a good stir. Now increase the heat to medium high to high (depending on the heat of your stove) and bring it to a gentle boil.
Add the chopped spinach and cook it for about 2 minutes. Then turn off the heat. Garnish it with chopped parsley, ground black pepper and 2 tablespoons of olive oil. Use a good quality olive oil as it will add to the flavour. Mix it well. Make sure to taste for seasoning and add salt if needed.
If the stew gets too think add some boiling water to thin it out. Do not use cold water as it will ruin the taste. This is a perfect recipe for meal prep. you can make a big batch of it and freeze it in portions to consume later.
▶️ IMPORTANT TIPS:
- If the stew gets too think after cooking, then add some boiling water to thin it out. DO NOT use cold water as it will ruin the taste
- if you do not have time to soak the lentils, just wash it well and cook it for longer but soaking it makes it easier for digestion
- This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later
- if you want to make a smaller batch, cut the recipe in half
Enjoy!
#recipe #food #vegan
Thanks for watching the video Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Tasty Fusion of Indian Lemon Rice & Vegetable Fried Rice ???? Best Lemon Fried Rice ever! Vegan Recipe
White rice goes pairs just fine with a lot of foods, but sometimes you may want a little more flavor.
➡️ Fortunately, there is a zesty recipe from South India that is easy to make and packed full of flavor. In this video, I’ll be making a fusion of vegetable fried rice and Lemon rice!
The base is basmati rice, which is already fragrant (like jasmine) and nutty in flavor compared to plain white rice.
➡️ It’s combined with red peppers, onions, ginger, garlic, cumin, cilantro, lemon (of course), and more!
Join me in the kitchen to see how I combine all of the ingredients and spice up this delicious fusion side dish!
???? Have you tried this recipe at home after watching it? Let me know in the comments below!
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
To cook rice:
1+1/2 cup / 300g WHITE BASMATI RICE
2 cups / 500ml Water
Cook the rice in a wider pan, this will prevent the rice from getting soggy.
OTHER INGREDIENTS:
3 tablespoon Cooking oil (I have used light olive oil)
1 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
15 to 20 Curry leaves - fresh/dry/frozen (OPTIONAL)
1 cup / 130g Onion
1 cup / 150g Carrot
1 cup / 150 Red bell pepper
2 cups / 170g Snow peas (or snap peas)
1 tablespoon / 9 grams Ginger - finely chopped
1 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper or to taste (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan Salt)
2 to 3 Tablespoon Lemon juice (I have added 3 tablespoon - I like it slightly tangy)
3/4 cup / 30g Cilantro leaves - chopped
2 teaspoon Sesame oil
1/3 cup / 50g Roasted peanuts
▶️ METHOD:
Wash the basmati rice a few times until the water runs clear and soak for 30 minutes.
Once soaked strain the rice and transfer it to a wide pan and add water. Bring to a boil and then reduce the heat and cook it for about 15 minutes or until the rice is cooked.
Uncover and fluff the rice with a fork. Then set it aside for it to cool down.
Now heat a pan and add 3 tablespoons of cooking oil and let it heat thoroughly. Once the oil is heated, reduce the stove heat to low and then add the mustard seed. (Reducing the heat will prevent the seeds from burning). When the mustard seeds start to crackle, then add the cumin and curry leaves and give it a stir and fry it for a few seconds. (Please Note: If you add the mustard and cumin seeds together, the cumin will burn before even the mustard seed crackles do be careful there).
Now add the chopped onion, carrot, bell pepper, salt and turn the heat to medium. Fry until the onion starts to caramelized. Then add the finely chopped ginger, turmeric, cayenne pepper and fry for another 1 to 2 minutes to get rid of the raw flavour of the turmeric.
In the mean time, break any lumps in the rice. Add the snow peas, rice, salt to the pan and mix everything thoroughly. Turn off the heat and then garnish with lemon juice, cilantro leaves and sesame oil. Mix well and add roasted peanuts. Cover and let it sit for 3 to 4 minutes before serving.
IMPORTANT TIPS:
- Every stove is different, so adjust the heat of your stove accordingly. At any point, you notice the pan is getting overheated reduce the heat
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
- Cook the basmati rice in a wider pan, this will prevent the rice from getting soggy
- You could use leftover cooked rice for this recipe
- Reducing the heat to low before adding the seeds will prevent the seeds from burning
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Coconut Rice Recipe & Red Lentils - Vegan Cooking
Learn how to accomodate special diet recipes and begin cooking vegetarian. This video covers recipes including Coconut Rice, Red Lentils, and Herbed Peas. These are the perfect Springtime meals for an aspiring vegan chef, or for those looking for tips on how to cook these kinds of delicious meals for friends and family.
Get the recipe here:
You can see more vegetarian recipes by Diksha here,
Learn more about the Online with Ananda vegetarian cooking course, made especially for beginners, those looking for fresh recipe ideas, or those interested in the science of ayurveda for cooking along with the seasons:
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Diksha McCord was the head chef at The Expanding Light Yoga and Meditation Retreat for seven years, where she taught vegetarian cooking classes. (Available online at She now teaches meditation, yoga, and spiritual living classes.
She grew up in Israel where she learned healthy ways of cooking. She graduated from The Hebrew University in Jerusalem with a Bachelor of Science in Biology and a Bachelor of Fine Arts from Bezalel National Academy of The Arts.
She studied art in Japan at Kyoto Art University. While living in Kyoto she studied Buddhist Temple cooking. She also studied Ayurvedic, macrobiotic and Indian cooking from premier California chefs.
Diksha has been part of the Teaching staff at The Expanding Light Retreat, The Ananda School of Yoga and Meditation for over 26 years.
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Good Food, Good Life, 365 - Wild Rice & Lentils with Fresh Herbs
On this week's Good Food, Good Life, 365, Sue shows us how to make a tasty dish using wild rice, lentils, and fresh herbs from your garden.
Check out Sue's recipe here:
Originally aired June 23, 2021 on Lakeland News
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