ARABIAN RICE

SERVES 2 LARGE PORTIONS

1 1/3 cups (250 g) long grain rice

1 carrot

1/2 red pepper

1 shallot

1 garlic clove

5 1/2 oz. (150 g) seitan

1 1/2 tbsp. olive oil

1 tsp. tomato purée

finely grated zest and juice of 1/2 unwaxed orange

2 cups (500ml) vegetable stock, plus, extra if needed

1/2 cup (50 g) slivered almonds

1/2 tsp. pul biber (Aleppo pepper, or Turkish chili flakes)

pinch of saffron threads

pinch of ground cinnamon

pinch of ground cumin

pinch of ground cardamom

sea salt

freshly ground black pepper

freshly grated nutmeg

handful of raisins (optional)

NUTRITIONAL VALUES

Calories: 1091kcal
Fat: 27.5g (4.3g S.Fat)
Carbs: 128g
Protein: 74.6g
Sugar: 17.3g
Sodium: 1553mg

METHOD

Rinse the rice in a strainer until the water runs clear. Set aside and allow to drain. The carrot should be peeled and finely chopped. Remove the seeds from the pepper and finely chop it. The shallot and garlic should be peeled and chopped.

Cut the seitan into bite-sized chunks. In a pan, heat the oil and sauté the seitan on all sides over high heat. Combine the tomato purée, carrot, pepper, shallot, garlic, and orange zest and juice in a mixing bowl. Add the rice and enough stock to completely cover it. Simmer for about 20 minutes, stirring occasionally and adding more stock as needed, over medium heat, until cooked.

In the meantime, toast the slivered almonds in a dry skillet. Season the rice with pul biber, saffron, cinnamon, cumin, and cardamom, as well as salt, pepper, and nutmeg to taste. Add the raisins and mix well (if using). Divide the mixture between two lunchboxes and top with the almonds.

Serve the kabsa hot, if possible, but it also tastes great cold or at room temperature.

ARABIAN LENTIL SALAD

SERVES 1 LARGE PORTION

FOR THE SALAD

2 cups (400 g) cooked green lentils

1/2 cucumber

1 very large tomato

2 celery sticks

1/4 bunch of flat leaf parsley

1/4 bunch of mint

5 pitted dates

1 shallot

1 small garlic clove

1 tbsp. olive oil

FOR THE DRESSING

juice of 1 small lime

1 1/2 tbsp. extra virgin olive oil

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground allspice

1 tsp. agave syrup

1/2 tsp. harissa

NUTRITIONAL VALUES

Calories: 944kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 144.8g
Protein: 51.8g
Sugar: 20.2g
Sodium: 519mg

METHOD

To make the salad, place the lentils in a colander, rinse with cold water, and drain. Peel the cucumber, then cut it in half lengthwise, remove the seeds, and cut into cubes. Quarter the tomato, remove the core and seeds, and finely chop. Thinly slice the celery. Remove the leaves from the herb stalks and finely chop. Dates should be cut into small pieces. The shallot and garlic should be peeled and finely chopped. In a pan, heat the oil and sauté the shallot over medium heat before adding the garlic. Allow the mixture to cool before combining it with the prepared ingredients in a mixing bowl.

To make the dressing, combine the lime juice, oil, salt, pepper, cumin, allspice, agave syrup, and harissa in a mixing bowl. Toss the salad in the bowl with the dressing. Allow to infuse for at least 30 minutes before tasting and adjusting seasoning with more salt and pepper if desired