Rashouf

Method

1. 1 Soak jameed in warm water for 8 hours, then blend it with the soaking water and strain through a sieve.
2. 2 Cook brown lentils with 700 ml of water for 35 minutes until tender but the skins haven't broken open.
3. 3 Pour in the jameed water and stir continuously in one direction for 10 minutes; stop stirring when the yogurt has dried and crumbled.
4. 4 Don't let the pot boil vigorously after adding the jameed bean; strong boiling will cause the broth to separate completely.
5. 5 Sauté the onions with garlic and cumin in butter and olive oil for 10 minutes, or until browned.
6. 6 Pour the fried onions over the soup, then sprinkle with parsley and season with salt.

With an appliance

• Pressure cooker 40 min

  Replace step 2: cook lentils under high pressure for 10 minutes, then quickly release the pressure; the jameed should still be stirred while the lid is open.