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| What You Need: |
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2 tablespoons olive oil
1 medium yellow onion, peeled and thinly sliced
3 tablespoons chopped parsley
4 cups chopped ripe tomatoes
10 cups Chicken Stock or use canned
2 tablespoons chopped fresh mint leaves or 1 teaspoon crushed dried mint
1 cup lentils
Juice of 1½ lemons
¼ cup basmati rice, broken up very coarsely in a blender
½ cup bulgur wheat, medium grind
2 tablespoons tomato paste
½ teaspoon of sugar
2 teaspoons sumac
2 teaspoons Advieh
Salt and freshly ground black pepper to taste
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| How To Cook: |
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1. Heat a six-quart stove-top covered casserole and add the oil, onion, and parsley.
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2. Saute until the onion is tender and then add the tomatoes.
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3. Saute a few minutes and add the Chicken Stock, mint, lentils, and lemon juice.
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4. Bring to a boil, cover, reduce the heat, and simmer for 30 minutes.
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5. Add the broken rice and bulgur wheat, and simmer, covered, for an additional 1 hour and 15 minutes.
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6. Add the remaining ingredients, taste for salt and pepper, bring to a simmer for a few minutes, and serve hot.
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