DHANSHAK (PARSI CORNISH HENS BRAISED IN SPICED PUMPKIN-LENTIL PUREE)
Provided by Julie Sahni
Categories dinner, casseroles, main course
Time 40m
Yield Six servings
Number Of Ingredients 17
Steps:
- Layer all of the above ingredients, in the order listed, in a 5-quart microwave-proof casserole dish. Cover and cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 35 minutes, or until the Cornish hens are tender and the lentils soft. Remove from the oven.
- Remove the hens and arrange them in a heated deep serving dish. Cover with aluminum foil to keep them warm.
- Meanwhile, transfer the vegetables and their liquid to a food processor and puree. You may have to work in batches. Do not overprocess: a little texture adds to the character of the sauce. Pour the sauce over the hens. Garnish with the fresh cilantro and serve.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 744 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Colin O'Brien
[email protected]This is a great dish to serve for a special occasion.
Md Nazmush Shakib
[email protected]The flavors in this dish are amazing!
Muhmmad Sajid
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Uzair Writes
[email protected]I'm not a fan of lentils, but I didn't mind them in this dish.
Ervin Woods
[email protected]This dish is a bit expensive to make, but it's definitely worth it.
Nazeer Halimi
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish.
Joseph Dingori
[email protected]This is a great dish to serve for a special occasion.
Renee Garner
[email protected]The spices in this dish are perfectly balanced.
Mary Bahler Kelly
[email protected]I love the creamy texture of the pumpkin and lentil puree.
Meriline Tenefeh
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing!
Nevaeh Johnson
[email protected]I'm not a fan of lentils, but I didn't mind them in this dish. The pumpkin puree really helped to balance out the flavor.
Robina Qaim
[email protected]This is a great recipe for a special occasion. It's a bit expensive to make, but it's definitely worth it.
Gopal Pun
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The spices really mask the pumpkin flavor.
Skyler Mortberg
[email protected]This recipe is a great way to use up leftover pumpkin puree. I also like to add a bit of garam masala to the spice mix.
Abdullah tairq
[email protected]I love the combination of flavors in this dish. The pumpkin and lentils are sweet and creamy, while the spices add a nice kick.
Gbian Ak
[email protected]I've made this dish twice now and it's always a hit with my family and friends. It's a bit time-consuming, but it's definitely worth the effort.
Aminah Sohan
[email protected]This is the best dhansak recipe I've ever tried! The pumpkin and lentil puree is so creamy and flavorful, and the spices are perfectly balanced.