2 poultry or lamb stock 200 g red lentils, rinsed and drained 100 g short-grain rice, rinsed and drained 1–2 tsp whole cumin seeds 2 tbsp olive oil 2 tbsp GAZİ butter salted 2 onions 1 tsp ground coriander 1 tsp ground cumin Salt and freshly ground black pepper 6–8 tbsp GAZİ semi-solid cream yoghurt 10% 1–2 lemons, sliced (to serve)
1. Bring stock to a boil in a large saucepan. Add red lentils, rice, and cumin seeds. Cook for another 3 to 4 minutes. Reduce heat and allow to simmer for about 1 hour without a lid until lentils and rice are cooked to a thick paste.
2. Meanwhile cut the onions in half and slice into strips. Heat the olive oil and GAZİ butter in a pan and roast the onions, turning often, until they are golden brown. Add coriander and cumin and season with salt. Put aside.
3. Thoroughly stir the lentil and rice stew with a wooden spoon or whisk or mix in a food processor until it has a creamy consistency. Season with salt and pepper.
4. Place in bowls. Serve with a garnish of roasted onions and a dollop of GAZİ creamy yoghurt. Pass around the lemon slices for seasoning.