Ingredients
Method
1.Heat 2 tablespoons of the ghee in large frying pan, cook onion, stirring occasionally, about 20 minutes or until onion is golden brown. Drain on absorbent paper.
2.Wash rice with cold water until water runs clear, drain well.
3.Combine remaining ghee, rice, cinnamon, the water and baharat in 2.5-litre (10-cup) rice cooker, secure lid. COOK, stirring occasionally, 10 minutes.
4.Add chickpeas and lentils, secure lid. COOK about 5 minutes or until cooker automatically switches to KEEP WARM, stand 10 minutes.
5.Discard cinnamon stick. Stir in parsley, season to taste. Serve rice topped with fried onion.
Baharat, an aromatic spice blend, includes some or all of the following: mixed spice, black pepper, allspice, dried chilli flakes, cinnamon, coriander seeds, paprika, clove, sumac, nutmeg, cumin seeds and cardamom seeds. It is used throughout the Middle East; here, it is often sold as “lebanese seven-spice”, and can be found in MiddleEastern food stores, some delicatessens and specialist food stores.
Note
