Persian Lentil and Rice Bowl with Dried Lime and Tahini

About This Recipe

This bowl builds on the Persian pantry staple of lentils cooked with warm spices and dried lime (limoo amani), a souring agent used throughout Iranian cooking in soups and stews like ash-e reshteh and khoresh. Sesame isn't a traditional Persian seasoning in the way it is in Lebanese or Turkish cooking, so this recipe is upfront that the tahini drizzle here is a modern, cross-regional addition layered onto an otherwise Persian-rooted lentil dish, rather than a classical pairing. The lentils simmer with a whole dried lime, pierced a few times with a knife so its tart, faintly smoky flavor releases slowly into the broth as it cooks, the same technique used in Persian stews. Turmeric and cumin provide the warm backbone, cooked into softened onions before the lentils go in, which is standard technique across nearly all Persian legume dishes. A rice base underneath and a light tahini drizzle on top turn the simple lentils into a fuller bowl, finished with fresh herbs for brightness against the tartness of the dried lime.

Ingredients

Serves 5

• 1.5 cupsbrown lentils(rinsed)
• 1onion(finely chopped)
• 3 tbspolive oil(divided)
• 1 tspground turmeric
• 1 tspground cumin
• 2 wholedried limes (limoo amani)(pierced a few times)
• 4 cupswater or vegetable stock
• 1.5 cupscooked basmati rice
• 1.5 tspfine sea salt(divided)
• 3 tbsptahini
• 2 tbsplime juice
• 2 tbspwater(to thin tahini)
• 0.25 cupfresh dill or parsley(chopped)

Instructions

1. 1

   Soften the onion

   Heat 2 tablespoons olive oil in a pot over medium heat. Cook onion 6-7 minutes until soft and golden, then stir in turmeric and cumin for 30 seconds until fragrant.

2. 2

   Simmer the lentils

   Add lentils, pierced dried limes and water or stock. Bring to a boil, then reduce to a simmer and cook uncovered 30-35 minutes until the lentils are tender.

   Piercing the dried limes lets their tart flavor release gradually; a whole unpierced lime barely flavors the broth.

3. 3

   Season and reduce

   Once the lentils are tender, remove the dried limes, mash one against the side of the pot and stir it back in for extra tartness. Season with 1 teaspoon salt and simmer 5 more minutes to thicken slightly.

4. 4

   Make the tahini drizzle

   Whisk tahini, lime juice, remaining salt and water together until smooth and pourable, similar to heavy cream.

5. 5

   Warm the rice

   Reheat the cooked rice with the remaining tablespoon of olive oil until warmed through and glossy.

6. 6

   Assemble the bowls

   Spoon rice into bowls, top with the lentils, drizzle generously with the tahini sauce, and finish with fresh dill or parsley.

Variations

• •

  Add a handful of chopped spinach or Swiss chard in the last 5 minutes of simmering for extra greens.

• •

  Swap dried lime for 2 tablespoons of fresh lemon juice stirred in at the end if you can't find limoo amani.

• •

  Top with crispy fried onions for extra texture and a nod to similar Persian and Levantine lentil dishes.

Storage

Refrigerate lentils and rice separately for up to 4 days. Tahini sauce keeps up to a week refrigerated; whisk in a splash of water before using, as it thickens when chilled.

Frequently Asked Questions