Monday, March 11, 2024

Persian lentil rice with dates is a pantry friendly weeknight stunner

As are herby pork larb, sticky chicken with brussels sprouts and shrimp in purgatory.
Continue reading the main story
Ad
Cooking

March 11, 2024

A large gray ceramic dish holds adas polo ba khorma (Persian lentil rice with dates) topped with yogurt and herbs. Additional yogurt is nearby.
David Malosh for The New York Times. Food Stylist: Simon Andrews.

Pantry-friendly Persian lentil rice

I became a regular at Sofreh the minute Nasim Alikhani first flung open the doors to the chic Persian restaurant in Prospect Heights, Brooklyn. I was irresistibly pulled in by her fragrant platters of duck fesenjan and fish with herbs and tamarind. No matter my order, though, I had to include adas polo ba khorma — Medjool date and lentil rice. A cinnamon-scented mound of soft basmati rice, lentils and dates sprinkled with saffron and rose water and garnished with crisp slivers of fried onion, it was the dish that most haunted me between visits.

So when the Sofreh cookbook came out last year, adas polo was naturally the first recipe I turned to. It's an unfussy, weeknight version that Ms. Alikhani cooks at home for her family, and a lot simpler than the elaborate version at the restaurant. Made with pantry-friendly ingredients, it's so delightful and easy that I adapted it for my column this week in The New York Times. The combination of rice and lentils simmered with spices and layered with caramelized onions, butter-warmed dates and herbs is perfection. A dollop of yogurt or a fried egg or two on top are all it needs to be a meal.

Featured Recipe

Adas Polo ba Khorma (Persian Lentil Rice With Dates)

View Recipe →

Rice also plays a role in a traditional Thai larb, albeit a much smaller one. In Colu Henry's herby pork larb with chile, the uncooked grains are toasted, and then pounded into powder before being added to the skillet with ground pork, shallot and fish sauce. You don't need much; even a few tablespoons of toasted rice powder adds a nutty depth and body to the pungent, citrusy dish. If you don't want to use pork, ground turkey or chicken make excellent substitutes.

Here's a new workweek chicken recipe for you: Ali Slagle's sticky chicken and brussels sprouts stir-fry. It unites two tangy-sweet dishes — teriyaki chicken breasts and balsamic brussels sprouts — into one blissfully quick skillet dinner. Serve it over rice or sweet potatoes for an easy midweek meal.

For a bracing, fiery recipe on the savory extremes of the flavor galaxy, Sarah DiGregorio's shrimp in purgatory has the garlicky, chile-flaked sauciness of a Southern Italian eggs in purgatory, but starring succulent, sweet shrimp. I like this one over polenta or couscous for maximum red sauce absorption.

Pasta lovers, I haven't forgotten you! How about giving Kenji López-Alt's spaghetti aglio e olio e fried shallots a whirl? He uses store-bought fried shallots, which add a caramelized crunch to the classic garlic-and-oil pasta without any extra work. Of course, this being a Kenji recipe, he also gives instructions for making fried shallots from scratch should you be so inclined. Whether store-bought or homemade, once you've got 'em, you'll want to put 'em on everything. Come to think of it, they would be excellent on the adas polo.

And for dessert, have you ever made a chocolate mug cake? This moist and fudgy confection requires just a few ingredients, your prettiest mug and less than five minutes in your microwave. A garnish of rainbow sprinkles on top isn't at all necessary but does add a festive touch.

As always, you do need to subscribe to get these recipes and the thousands upon thousands of others we have at New York Times Cooking. If you need any technical advice, send an email to cookingcare@nytimes.com for help. And if you'd like to say hi, I'm at hellomelissa@nytimes.com.

That's it for now. See you on Wednesday.

Continue reading the main story

ADVERTISEMENT

Ad
Article Image

Linda Xiao for The New York Times

Herby Pork Larb With Chile

By Colu Henry

35 minutes

Makes 4 servings

Article Image

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Sticky Chicken and Brussels Sprouts Stir-Fry

By Ali Slagle

30 minutes

Makes 4 servings

Article Image

Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.

Shrimp in Purgatory

By Sarah DiGregorio

25 minutes

Makes 4 servings

A metal skillet filled with spaghetti, topped with crisp, fried shallots and chopped herbs. A wooden spoon is sticking out of the pan.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Spaghetti Aglio e Olio e Fried Shallot

By J. Kenji López-Alt

25 minutes

Makes 4 servings

Article Image

Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Chocolate Mug Cake

Recipe from Deanna F. Cook

Adapted by Margaux Laskey

5 minutes

Makes 1 serving

Fresh, delicious dinner ideas for busy people, from Emily Weinstein and NYT Cooking.

Sign up for the Five Weeknight Dishes newsletter

Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly.

Get it in your inbox
Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

Sign up for The Veggie newsletter

Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

Get it in your inbox
Continue reading the main story

ADVERTISEMENT

Ad
Continue reading the main story

Need help? Review our newsletter help page or contact us for assistance.

You received this email because you signed up for Cooking from The New York Times.

To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request.

Subscribe to NYT Cooking

Connect with us on:

facebooktwitterinstagrampinterest

Change Your EmailPrivacy PolicyContact UsCalifornia Notices

LiveIntent LogoAdChoices Logo

The New York Times Company. 620 Eighth Avenue New York, NY 10018

No comments:

Post a Comment

If you’re doing this - beware.

...