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Quite a few ingredients could be potentially substituted in this dish, craisins for the raisins or even beluga lentils for the green lentils.This recipe was adapted from New Persian Cooking by Jila Dana -Haeri with Shahrzad Ghorashian.You can find much more information about your privacy choices in our privacy policy.Even if you choose not to have your activity tracked by third parties for advertising services, you will still see non-personalized ads on our site.The rice will pick up the turmeric color and turn yellow.

1 cup green lentils/lentils du puy 4 tablespoons vegetable oil 1 medium onion finely diced 1/2 cup packed raisins or sultanas 2 teaspoons turmeric 1/4 cup dates, pitted and chopped 3 cups basmati rice (soaked in cold water for at least 2 hours) 3 tablespoons salt 1 liter water 1 teaspoon saffron 2 tablespoons butter In a saucepan, add 2 cups of water and the lentils and bring to a boil.

I don't drive to work but these days the traffic in the city is a "daymare"/nightmare.

It takes more than an hour to get to work and back home. I wish I could do something more fruitful with these wasted hours traveling, though naps are most welcome.

Reduce to a simmer and let the lentils cook till al dente. Heat the oil in a large skillet and saute the onions till golden brown.

Reduce the flame, and saute the raisins and the dates. Drain the rice and add the rice to the boiling water.

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