This is a Mughal influenced dish kind of like a kichadi and there are several variations. This is my take and is more of a rice salad than a kichadi. It is really easy to put together and the perfect one pot dish. The meaning of qabooli means acceptable or palatable and this dish certainly lives up to that expectation. Another easy and tasty one pot dish!
Qabooli
INGREDIENTS
250g Basmati rice
400g tinned brown lentils, drained and rinsed well
400g tinned Beluga lentils, drained and rinsed well
Cranberry beans also called borlotti beans, Roman or romano beans are creamy and flavourful. They do lose their gorgeous colouring once cooked.
Cranberry beans
You can cook them in a number of ways but I wanted to make a hearty vegan one pot dish and this is as easy as they come. You just need to remember to soak the beans overnight so you need a bit of planning to make this. When I make dishes like this, I tend to save one half for another meal before eating!
INGREDIENTS
400g cranberry beans (soaked overnight)
300g onion, evenly diced
400g carrots, chunky diced
2 celery sticks, sliced thinly
200g tinned tomatoes
3 tablespoons tomato paste
15 cloves garlic, peeled
1 cinnamon stick
1 tablespoon cumin seeds
½ cup extra virgin olive oil
6-7 bay leaves
1 tablespoon Aleppo style chilli powder or a mild chilli powder
When you feel like a no fuss, one pot dish for dinner, this is perfect as it is easy and tasty too. You can replace the kale with spinach.
Israeli couscous with kale and fried egg
INGREDIENTS
450g Israeli couscous
50g red onion, finely chopped
4 medium cloves garlic, finely chopped
100g of kale or cavalo nero, rib removed and finely chopped
2tbsps currants
2 sundried tomatoes in oil, finely chopped
5tbsps extra virgin olive oil
1 tsp za’atar seasoning
1 tsp ground sumac
3 cups hot water
4tsps lemon or lime juice
2tsps harissa
Salt and pepper to taste
4 large eggs
METHOD
In a small bowl combine the lime juice with harissa. In another small bowl, combine the sumac with za’ atar. Set aside.
In a large sauce pan over medium, heat 4 tablespoons of oil until shimmering. Add the couscous and cook, stirring constantly, until lightly browned, 3-4 minutes.
Pour in ½ cup of the hot water and cook, stirring, until most of the water is absorbed, about 2 minutes. Repeat this 3 more times. On the fourth time, add the garlic, kale, currants, salt and pepper. Mix in well after adding the last half cup of hot water. You should have cooked the couscous for a total of 15 minutes or so and the couscous has a bite but cooked. Taste and check for seasoning. Stir in the sundried tomatoes and onion and continue cooking for a further minute. Turn the heat off and keep warm.
In another fry pan over medium, add a teaspoon of oil. Crack an egg and cook for about 3 minutes until the whites are set but yolks are runny. Repeat with the remaining eggs.
Divide the couscous among four bowls. Top with a fried egg and add a generous sprinkling of sumac mixture. Drizzle the harissa mixture too. Serve immediately. Serves 4.
This is a quick and easy dinner – start to finish in half an
hour. If you are wondering about the origins of kedgeree, yes it is a very
Anglo Indian dish created in the 18th century for the British
memsahibs.
Smoked warehou kedgeree
INGREDIENTS
50 grams butter
1 medium onion, finely chopped
500 grams smoked warehou fillet
3 cardamom pods
1 small cinnamon stick
2 fresh bay leaves
¼ teaspoon turmeric
250 grams Basmati rice
500 ml fish stock (preferably homemade)
Salt to taste
3 soft boiled eggs
3 tablespoons chopped fresh parsley
Lemon wedges and tomato relish or a fruit chutney to serve
METHOD
Melt the butter in a large saucepan. Stir in the cardamom
pods, cinnamon stick and bay leaves, then cook for a minute. Add the onions and
cook gently over medium heat for about five minutes until softened.
Add the turmeric and tip in the rice. Stir until all is well
coated. Pour in the stock, add half a teaspoon of salt and bring to the boil.
Cover with a lid, reduce heat to low and leave to cook very gently for 10-12
minutes.
Meanwhile, bring some water to the boil in a large shallow
pan. Add the smoked warehou and simmer for 3 minutes. Lift it out and leave
until fish is cool enough to handle. Flake the fish, discarding any bones and
skin. Boil the eggs, cool, peel and then chop.
Uncover the rice and gently stir in the fish, Cover with lid
and allow to be heated through for a couple of minutes. Taste, adjust seasoning
and grind some black pepper. Stir in the parsley and eggs. Garnish with the
lemon wedges and serve hot with the relish on the side. Serves 4.
