Photograph of the finished Rashouf

Middle East · Canh đậu lăng sữa chua khô Rashouf

Rashouf

1 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Brown lentils Brown lentils 1.1 lb
  • Photograph of Jameed dried yogurt Jameed dried yogurt 12.7 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking