Ramadan Iftar Spiced Apricot Lentil Rice

Name: Ramadan Iftar Spiced Apricot Lentil Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 g) basmati rice, long-grain, rinsed until water runs clear; ½ cup (100 g) brown lentils, rinsed until water runs clear; ½ cup (80 g) dried apricots, unsweetened, halved; 3 cups (720 ml) vegetable or chicken broth; 3 tablespoons (45 g) ghee or clarified butter; 1 (150 g) medium yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; 1 tablespoon (10 g) fresh ginger, minced; 1½ teaspoons (3 g) cumin seeds; 1 (7 g) cinnamon stick, whole; 2 bay leaves, whole; 2 black cardamom pods, crushed slightly (optional); ¾ teaspoon (4 g) fine sea salt; ¼ teaspoon (½ g) freshly ground black pepper; ¼ cup (15 g) fresh cilantro, chopped (optional); 3 tablespoons (10 g) fresh mint, chopped (optional); ¼ cup (35 g) sliced almonds, toasted, toasted (optional)

From the MyKitchenBank Kitchen

A warming, aromatic rice and lentil pilaf studded with sweet-tart dried apricots and fragrant spices. Cumin, cinnamon, and bay leaves infuse each grain, while the lentils add protein and earthiness. Perfect for the Iftar table with crispy onions and fresh herbs.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 6 servings (about 5 cups)

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Ingredients

6 servings

1½ cups (300 g) basmati rice, long-grain, rinsed until water runs clear
½ cup (100 g) brown lentils, rinsed until water runs clear
½ cup (80 g) dried apricots, unsweetened, halved
3 cups (720 ml) vegetable or chicken broth
3 tablespoons (45 g) ghee or clarified butter
1 (150 g) medium yellow onion, finely diced
3 cloves (15 g) garlic cloves, minced
1 tablespoon (10 g) fresh ginger, minced
1½ teaspoons (3 g) cumin seeds
1 (7 g) cinnamon stick, whole
2 bay leaves, whole
2 black cardamom pods, crushed slightly (optional)
¾ teaspoon (4 g) fine sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
¼ cup (15 g) fresh cilantro, chopped (optional)
3 tablespoons (10 g) fresh mint, chopped (optional)
¼ cup (35 g) sliced almonds, toasted, toasted (optional)

Equipment (4)

8-quart (3 L) heavy-bottomed pot with a tight-fitting lid
Fine-mesh sieve
Measuring cups and spoons
Wooden spoon

Steps

Before you start

Rinse the basmati rice and lentils separately under cold water until the water runs clear
Measure out all spices and gather them before you start cooking
Have your broth ready and warm
If making crispy onions, prepare them while the rice cooks

1
Toast the spices
- Heat the ghee in an 8-quart (3 L) heavy-bottomed pot over medium heat.
- Once shimmering, add the cumin seeds, cinnamon stick, bay leaves, and crushed cardamom pods (if using).
- Toast for 1–2 minutes, stirring gently, until fragrant.
- The spices should smell warm and aromatic but not burn.
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Ready when: Spices are fragrant and just beginning to darken
Tip: Don't skip toasting the spices—it blooms their flavor and transforms the entire dish
2
Cook the aromatics
- Add the diced onion to the pot and stir constantly for 4–5 minutes until the onion softens and becomes translucent at the edges.
- Add the minced garlic and ginger, stir well, and cook for another 1 minute until the raw garlic smell fades and the mixture is very fragrant.
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Ready when: Onion is translucent and aromatics are fragrant
Tip: Stir constantly to prevent the garlic from catching on the pot bottom
3
Add rice and lentils
- Pour in the rinsed basmati rice and brown lentils.
- Stir continuously for 2 minutes to coat them in the ghee and spices.
- The rice will begin to look slightly glossy and the lentils will mix evenly throughout.
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Ready when: Rice and lentils are coated and glossy
Tip: This step, called 'toasting' the rice, helps each grain stay separate and absorbs flavors from the spices
4
Add broth and apricots
- Pour in the warm broth and scatter the halved apricots across the top.
- Add the salt and black pepper.
- Stir once to combine, then bring the mixture to a boil over medium-high heat.
- You'll see steam rising and the liquid will bubble actively at the edges.
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Ready when: Mixture is at a rolling boil
Tip: Use warm or hot broth to help the rice cook evenly and keep the pot from cooling too much
5
Simmer covered
- Once boiling, reduce the heat to low and cover the pot tightly with its lid.
- Simmer gently for 20–22 minutes without lifting the lid.
- The rice will absorb the liquid gradually.
- At 18 minutes, you can carefully lift the lid to check—the liquid should be almost entirely absorbed and the rice grains should look tender but not mushy.
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Ready when: All liquid is absorbed, rice is tender, lentils are soft
Tip: Resist opening the lid during cooking—steam escapes and disrupts the cooking process. If liquid remains at 22 minutes, cover again and cook 2–3 minutes more
6
Rest and fluff
- Remove the pot from heat and let it sit covered for 10 minutes.
- This allows any remaining moisture to distribute evenly and the rice to firm up slightly.
- Remove and discard the cinnamon stick, bay leaves, and any cardamom pods.
- Using a fork, gently fluff the rice and lentils, separating any clumps.
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Ready when: Rice is fluffy and separates easily with a fork
Tip: A fork helps avoid breaking the delicate rice grains, unlike a spoon which can mash them
7
Finish and serve
- Transfer the pilaf to a serving platter.
- Top with chopped fresh cilantro and mint (if using) and scatter toasted almonds over the top.
- The warm spices, sweet apricots, and fresh herbs create a beautiful balance perfect for breaking the fast.
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Tip: Add the fresh herbs just before serving so they stay bright and don't wilt

Good to know

Tips

For extra texture and richness, prepare crispy fried onions separately: slice an additional onion thinly, fry it in ghee over medium-high heat until deep golden and crispy (8–10 minutes), drain on paper towels, and sprinkle over the finished pilaf
Toast the almonds yourself in a dry skillet over medium heat for 3–4 minutes, stirring often, for the freshest flavor; store-bought toasted almonds work well too
This dish pairs beautifully with yogurt, fresh date paste, or a simple tomato-cucumber salad to balance the warm spices
The ratio of 1.5 cups rice to 0.5 cup lentils gives a pilaf where rice is the main grain but lentils add substance and protein—adjust to your preference

Make ahead

Prepare the rice, lentils, and apricots up to 2 days ahead. On Iftar day, toast the spices, cook the aromatics, add the rice and lentils, then proceed with the recipe. Alternatively, make the entire dish up to 4 hours ahead and reheat gently over low heat with a splash of broth, covered, until warmed through (about 5 minutes).

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or water, stirring occasionally, for 5–7 minutes until warmed through. Do not microwave, as it can dry out the rice. Freezer storage: cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

brown lentils → Green lentils (French lentils). Green lentils hold their shape slightly better and have a more earthy flavor; reduce cooking time to 18–20 minutes
ghee or clarified butter → Unsalted butter or extra-virgin olive oil. Butter will give a different but still delicious flavor; olive oil works well for a lighter, more Mediterranean twist
dried apricots, unsweetened → Dried raisins, cranberries, or pitted dates, halved. Adjust sweet-tart balance to your preference; add dates in the same quantity for more richness
vegetable or chicken broth → Chicken broth or water with 1 teaspoon added salt. Chicken broth adds richness; use plain water for a lighter, neutral flavor