Crispy Rice Bowls With Yogurt Sauce

August 24, 2018
featured in
FEAST Magazine

This recipe was inspired by tah dig, a Persian rice dish with a golden crust and beautiful balance of textures. I wanted to develop a quicker, simpler version of the rice in this dish and add some new elements for more depth of flavor and freshness. The result includes lentils braised with golden raisins for a little sweetness, plus yogurt sauce with a hint of spice from the horseradish.

This crispy rice bowl is easy to assemble and can be enjoyed for breakfast, lunch or dinner – I especially love it with a poached or sunny-side up egg on the top.

Ingredients

Serves 4 to 6

Lentils

  • 2 Tbsp olive oil
  • 1 white or yellow onion, small dice
  • 2 cups beluga lentils
  • 1 cup golden raisins
  • 2 tsp salt
  • 2 tsp cumin
  • ½ tsp crushed red chile flakes
  • 7 cups water

Rice

  • 4 Tbsp canola oil
  • 4 cups cooked brown or white rice
  • 1 Tbsp dried dill
  • salt and freshly ground black pepper

Pickled Red Onion

  • 1 red onion, julienned
  • 1 cup apple cider vinegar
  • 1 Tbsp kosher salt
  • ¹⁄₃ cup granulated sugar
  • ½ tsp coriander seeds

Yogurt Sauce

  • 2 cups Greek yogurt
  • 7 cloves garlic, grated
  • 1 Persian cucumber, grated
  • 1 Tbsp dried dill
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp horseradish

Cucumbers

  • 6 Persian cucumbers, large dice
  • 1 Tbsp olive oil
  • ½ tsp crushed red chile flakes
  • salt and freshly ground black pepper

Preparation

Lentils

In a medium saucepot over medium heat, heat oil. Sauté onion for 3 to 5 minutes. Add remaining ingredients; simmer for 40 minutes and remove from heat.

Rice

In a large skillet over medium-high heat, heat oil. Add remaining ingredients and stir to combine. Cook 10 minutes; set aside.

Pickled Red Onion

In a canning jar, add onions. In a small saucepot over medium heat, heat remaining ingredients until sugar and salt dissolve. Pour mixture over onions and let sit for at least 10 minutes.

Yogurt Sauce

In a small mixing bowl, combine all ingredients and set aside.

Cucumbers

In a large mixing bowl, combine all ingredients and set aside.

To Serve

Divide rice among 4 to 6 serving bowls and top each with equal portions of pickled red onion, yogurt sauce, cucumbers and lentils. Serve.

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