Name: Persian lentil rice with saﬀron, pumpkin, onions and dates
Prep time: 15 min
Cook time: 30 min
Yield: 6 - 8

Cook: 30 minutes

Serves: 6 - 8

One aspect of observant Jewish life which Esther was not afforded in the palace was kosher meat. Thus, Jewish tradition explains that Queen Esther ate plant-based during her time in the palace. Lentils were a staple in Persian cuisine and are packed with fibre, plant-based protein, iron, and magnesium. Combined with the fragrant saffron rice, sweet dates, chewy sultanas, and crispy onions, they make a meal that satisfies all senses.

Preheat oven to 180°C.

Place cubed pumpkin on a parchment-lined baking tray and brush with 1 tablespoon of olive oil. Season with salt. Bake until lightly browned and fork-tender, around 30 minutes.

Meanwhile, add the onions to a small pan and pour in 250ml water. Place over medium heat and cook for 20-25 minutes, stirring occasionally until the water has almost fully evaporated and the onions are translucent, add a tablespoon of olive oil and reduce the heat to low. Continue cooking for 15 – 20 minutes - until the onions are golden and caramelised.

Add the Advieh spice mix and cook for another 1–2 minutes.

Add the drained lentils, golden raisins, and dates and cook for another 2–3 minutes. Season with salt to taste and remove from heat.

To prepare the rice, pour 750 ml water in a medium, non-stick pan and bring to a full boil.Add the rice, cover and cook until barely cooked - around 9–10 minutes. Remove from heat and rinse the rice under cold water.

In the same pan, heat 2 tbsp olive oil and add the onion-lentil-raisin-date mix, baked pumpkin, and rice.

Using the back of a wooden spoon, dome the rice into a conical shape and using the handle, poke several holes (almost reaching the bottom of the pot) into the rice. Replace the lid, putting a clean tea towel under it to ensure steam doesn’t escape. Cook on a low heat for approximately 15 minutes.

Remove the lid, redome the rice, and drizzle olive oil around the edges of the pot. Increase the heat to medium, cover, and cook for another 3 minutes.

When ready, the rice will make popping and crackling noises and smell fragrant and toasted. It should come away from the sides and bottom of the pot with no resistance, indicating that the crispy crust has formed.

Place a serving dish directly on top of the pot and wearing oven gloves, swiftly flip over the rice, gently remove the pot and serve immediately.

* EDITOR’S NOTE: You can buy Advieh (an Iranian spice mix) on Amazon.

Recipe adapted from Feeding Women of The Bible, Feeding Ourselves by Kenden Alfond, Turner Publishing

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