Palestinian Lentils and Rice (a recipe from the West Bank)

The loft of our barn, a rustic off-the-grid space, holds the nostalgic charm of horses and goats bustling below as you slumber. When our friends Annaliese and Scott sought a place to live after their son Zeke was born, they found solace in this simple space, dedicating three months to deepening their bond as a family. During their stay, we had the pleasure of sharing meals with them, benefiting from their extensive travels and remarkable cooking skills.

This dish, created by Annaliese, introduced us to the Middle Eastern spice blend called za’atar, which she incorporated into the rice. We have adapted her recipe by adding Za’atar Kraut instead. Over time, this humble yet flavorful meal has become a comforting staple in our household—a go-to for quick and budget-friendly sustenance, especially for our son, who now relies on it during his college years.

Serves: 4 to 6

INGREDIENTS:

• 1 onion, diced
• 2 cloves garlic, minced
• ½ cup olive oil
• 1 bay leaf
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 1½ cups uncooked basmati rice (brown if time permits, white if not)
• 1½ cups uncooked lentils
• 6 cups water
• 2–3 onions
• ½ cup slivered almonds
• 2 cups Za’atar Kraut

INSTRUCTIONS:

1. In a heavy-bottomed pot, sauté the diced onion and minced garlic in half of the olive oil until they turn translucent. Add the bay leaf, ground cumin, and ground turmeric, and sauté for an additional minute.
2. Add the uncooked rice and lentils to the pot, stirring until they are evenly coated in the oil and spices. Pour in the water, bring it to a boil, then cover the pot and simmer over low heat until the rice and lentils become tender.
3. Meanwhile, slice the remaining onions into rounds and caramelize them in the remaining ¼ cup of olive oil.
4. In a separate skillet, dry-roast the slivered almonds over low heat until they turn golden and fragrant.
5. Once the rice and lentil mixture has finished cooking, you can either keep it in the pot or transfer it onto a serving platter. Spread the Za’atar Kraut evenly over the rice and lentils, followed by arranging the caramelized onions on top. Sprinkle the toasted almonds as the final layer. This dish can be enjoyed as a one-pot meal, but it pairs wonderfully with a fresh salad or a vegetable side dish.

TIPS:

• Use brown rice instead of white rice for added nutrition and fiber.
• Experiment with different types of lentils, such as green lentils or French lentils, to vary the texture and flavor of the dish.
• If you prefer a milder flavor, reduce the amount of garlic or cumin in the recipe.
• To save time, you can use pre-cooked lentils. Adjust the cooking time accordingly by adding the pre-cooked lentils towards the end of the rice cooking process.
• Customize the toppings by adding additional herbs such as chopped fresh parsley or cilantro for a burst of freshness.
• Feel free to add a squeeze of lemon juice or a drizzle of extra virgin olive oil on top of the dish before serving for added brightness and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for a few days. Reheat in a microwave or on the stovetop with a splash of water or vegetable broth to prevent drying out.
• Serve this lentil and rice pilaf as a main dish accompanied by a side of fresh salad or roasted vegetables for a well-rounded meal.