Bahraini Lentil Rice (Aish Adas)

Recipe No.: G-32

Gulf60 minServes 6

Aish adas is a simple Gulf home dish: rice and lentils cooked together with fried onion and mild spices. It is meatless and served on fasting days and in winter. There is no single documented Bahraini recipe I could find, so this is a home version built on Gulf lentil-rice recipes.

Ingredients for Bahraini Lentil Rice

• 1 cupbrown lentils, washed and soaked 30 minutes
• 2 cupsbasmati rice, washed, soaked 20 minutes and drained
• 3onions, thinly sliced (one for garnish)
• ⅓ cupoil or ghee
• 4 clovesgarlic, crushed
• 1 tspground cumin, 1 tsp turmeric and ½ tsp black pepper
• 1cinnamon stick, 3 cardamom pods and 1 dried black lime (loomi), pierced
• 1½ tspsalt, to taste
• 4 cupsboiling water or vegetable stock
• To serve
• Daqoos, or yogurt-cucumber salad and pickles

Method

1. Boil the lentils in 3 cups of water for 15 minutes until half cooked, keeping the lentils and their water.
2. Brown two onions in the oil until deep golden and take out half, crisp, for garnish.
3. Add the garlic, spices, cinnamon, cardamom and loomi to the onion in the pot for 30 seconds.
4. Add the rice and stir 2 minutes, then the lentils and their water topped up with hot water to about 4 cups, and the salt.
5. Bring to a boil until the liquid drops below the surface, then cover tightly and cook on low 18 to 20 minutes.
6. Rest 10 minutes, fluff, and garnish with the crisp onion; serve with daqoos or yogurt.

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