Festive Lentil and Meatball Rice

Ingredients

Lentils

• 1 cups lentils
• 2 cups water

Dates

• 2 cups medjool dates, pitted and chopped

Meatballs

• 1 lb ground beef, turkey, or chicken
• 4-5 onions, cut into squares
• 4 tbsp olive oil
• 1 tsp turmeric
• 1 tsp black pepper
• 1 tsp steak spice
• 1/2 tsp pepper
• to taste salt
• 1 cups almond powder
• 2 tbsp dried onion

Sautéed Onions

• 3-4 medium onions, cut into squares
• 4 tbsp olive oil
• 1 tsp turmeric
• 1 tsp black pepper

Rice

• 2 cups basmati rice
• 4 cups water
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions

1. Rinse the lentils, then combine them with 2 cups water in a pot; bring to a boil, reduce heat, and simmer until tender, about 20 minutes.
2. While the lentils cook, pit and chop the Medjool dates and set them aside.
3. In a bowl, mix ground meat, onions, olive oil, turmeric, black pepper, steak spice, pepper, salt, almond powder, and dried onion; form the mixture into small balls.
4. Heat 4 tbsp olive oil in a skillet over medium heat and fry the meatballs until browned on all sides, about 5‑7 minutes; transfer to a plate and set aside.
5. In the same skillet, add another 4 tbsp olive oil and sauté the remaining onions with turmeric and black pepper until softened, about 5 minutes; set aside.
6. In a non‑stick pan, heat 2 tbsp olive oil, add the basmati rice and toast lightly for 2 minutes; add 4 cups water and 1/2 tsp salt, then bring to a gentle boil.
7. When the water is nearly absorbed, gently fold in the cooked lentils, chopped dates, fried meatballs, and sautéed onions; stir carefully to combine.
8. Reduce heat to low, cover the pan, and let steam for 30 minutes until the rice is fully cooked and flavors meld.
9. Fluff the rice with a fork, taste and adjust seasoning if needed, then serve hot.

Notes

For extra fragrance, toast the rice and spices a minute longer before adding water. If you prefer a milder heat, reduce the black pepper or omit the steak spice.