Kichree (Iraqi Rice and Red Lentils)

Name: Kichree (Iraqi Rice and Red Lentils)
Total time: 90 min
Yield: 6 servings
Ingredients: 2 cups basmati rice; 1 cup dried split or whole red lentils; 4 tablespoons olive oil, divided; 3 onions, sliced; 2 cloves of garlic, grated; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 3 campari tomatoes, peeled and diced; 1 teaspoon tomato paste; 8 tablespoons (1 stick) butter, cubed and divided; 2 cups water; 3 teaspoons kosher salt, plus more; 1 teaspoon freshly ground black pepper; 7 ounces halloumi cheese, sliced to ¼- inch slices; Yogurt for serving

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Writer Samantha Ellis refers to this simple dish as “Iraqi Jewish comfort food.” It is an Iraqi version of a dish that originated in India, explains culinary scholar Claudia Roden. “It’s one of those dishes that everyone has a special way of making,” she writes in “The Book of Jewish Food.”

This recipe from Samantha’s family is made with melted onions, turmeric, cumin, and thin slices of chewy halloumi. The Kichree forms a golden crust on the bottom and is eaten with yogurt and a bright, lemony tomato and parsley salad. The leftovers are very good with a fried egg, she adds.

Read more of Samantha’s story in "Writer Samantha Ellis Cooks Her Way Back to the Iraqi-Jewish Kitchen" and try her recipe for Saluna (Iraqi Sweet and Sour Fish).

Ingredients

Yield: 6 servings

2 cups basmati rice
1 cup dried split or whole red lentils
4 tablespoons olive oil, divided
3 onions, sliced
2 cloves of garlic, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
3 campari tomatoes, peeled and diced
1 teaspoon tomato paste
8 tablespoons (1 stick) butter, cubed and divided
2 cups water
3 teaspoons kosher salt, plus more
1 teaspoon freshly ground black pepper
7 ounces halloumi cheese, sliced to ¼- inch slices
Yogurt for serving

Main CoursesSidesGluten FreeVegetarianEasyMiddle East

Preparation

Step 1

Thoroughly rinse the rice and soak it in water for two hours.

Step 2

Thoroughly rinse the lentils and soak them in water for half an hour.

Step 3

Heat 3 tablespoons of olive oil in a frying pan over medium heat. Add the onions, season with salt, and saute until golden and carmelized, about 10-15 minutes. Set aside.

Step 4

Meanwhile, place a wide, heavy-bottomed pot over medium heat. Add 1 tablespoon olive oil, then the garlic, turmeric, and cumin. Fry for a few seconds until fragrant. Add the diced tomatoes, tomato purée, and half of the butter. Stir and cook for 3–5 minutes, until the butter is fully melted and the sauce is combined.

Step 5

Add the water, salt, and pepper, raise the heat to medium-high, and bring to a boil.

Step 6

Drain the soaked rice, add it to the pot, and cook uncovered on medium heat for about 5 minutes, until most of the liquid is absorbed.

Step 7

Drain the soaked lentils and mix them in. Cover the pot, reduce the heat to medium-low and let simmer for 10 more minutes.

Step 8

Add the slices of halloumi and the fried onions and mix gently until incorporated. Add the remaining butter cubes on top. Cover the pot again and steam on the lowest heat for 45 minutes to 1 hour without stirring, so that the rice develops a golden crust on the bottom.

Step 9

Serve hot with yogurt.

Meet the Family

More Recipes From the Family

Meet the Family

Writer Samantha Ellis Cooks Her Way Back to the Iraqi-Jewish Kitchen

2 Recipes

The Home of Jewish Food

Ingredients

Preparation

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Meet the Family

More Recipes From the Family

Meet the Family

Writer Samantha Ellis Cooks Her Way Back to the Iraqi-Jewish Kitchen

More Recipes From the Family

Saluna (Iraqi Sweet and Sour Fish)

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