Lentil rice with noodles is well-known Persian dish. When I lived in Dubai I followed this same recipe, but I did it in my own way using a few Sri Lankan ingredients to create more flavour. I hope you will enjoy it.

2 cups (256g) Basmati rice (washed and drained)

1 cup (128g) green lentils (par boiled)

1 cup (128g) noodles (roasted to golden brown)

100g potato (thinly sliced)

1/2 cup (64g) sultanas

1/2 cup (64g) dates (pitted and chopped)

1/2 cup (64g) pine nuts or cashews (roasted)

100g chopped onion

4 garlic cloves (chopped)

3 tbs chopped ginger

1 dried lime (chopped)

2 small capsicums (chopped)

3 bay leaves

2 sprigs of thyme

2 tbs butter

4 tbs olive oil

3-4 cups boiling water

1 tbs cumin powder

1/2 tsp cardamom powder

1 tsp mace threads

1 tbs ground black pepper

1/4 tsp saffron

Heat the pan. Add 2 tbs olive oil then add garlic, ginger, onion, capsicum, cumin powder and stir well until the aroma comes out.

Then add potatoes, lentils, noodles and rice and the rest of the ingredients. Add hot water to cover the mixture, mix well and cover with a lid. Cook on a low heat until the rice is fluffy and the potatoes are cooked through. Remove from heat, mix slowly with a fork or the edge of a wooden spoon. Remove the bay leaves. Serve with a sesame chicken (recipe to follow) and creamed spinach.