Kitchdi - Parsi Style
Kitchdi - Parsi Style - Image 2

Kitchdi – Parsi Style

‘Kitchdi’ is traditionally a dish of rice and lentils cooked together (and generally overcooked) and is made in many regions in various style, where the English version better known as ‘Kedgree’ originated from. The type of rice and type of lentils vary from place to place and therefore so do the flavours. Here is the Parsi version.

Price range: €3.45 through €15.00

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Step 1
Mix lentils and rice and wash thoroughly until water runs clear. Cover with water and soak for at least half an hour. Peel and chop onions. Slit chillies. Peel ginger and garlic and blend into a puree.

Step 2
Heat oil in a pan. Add bay leaves and peppercorns. Add onions and sauté without colouring. Add the ginger and garlic puree. Cook well and add turmeric.

Step 3
Drain rice mix and add to the pan, along with the chillies. Stir well and add enough water to cover the rice. A rule of the thumb for the quantity of water is 1 cup of rice to 1 ½ cups of water, but that totally depends on the type of rice and how much soaking it has had.

Step 4
Stir occasionally, and add some salt. Bring to the boil, cover and cook on low heat until all the moisture is absorbed.

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