Recently I had an opportunity to attend an event to celebrate Iranian New Year. I was lucky to taste many Iranian dishes. I learned Rice is the main food in Iran. Same in Japan. I learned a lot about Iranian culture and I was most surprised at many similarities between Iranian culture and Japanese culture. When I was leaving the event, I was given Corn Cobs. I decided to use them to cook a rice dish, slightly inspired by an Iranian rice dish I ate at the event, but in my favourite Butter & Soy Sauce flavour, and I used Japanese Short Grain Rice.
2 cups (*180ml cup) Short Grain OR Medium Grain Rice
1/4 teaspoon Salt
1/4 cup Dry Lentils
Salt for cooking Lentils
1 Corn Cob *kernels sliced off
*Note: You can use already boiled OR grilled Corn Cob. OR you can use 1 heaped cup Frozen Corn Kernels.
1 tablespoon (15g) Butter
1 tablespoon Soy Sauce
Ground Black Pepper *Ground Chilli is also good
1 Spring Onion *finely chopped
- Wash Rice and cook as normal with 1/4 teaspoon Salt .
- Cook Dry Lentils in salted water in a saucepan until just soft, then drain.
- Heat Butter in a frying pan over medium heat, cook Corn Kernels. When cooked, add Soy Sauce, and stir for 1 minute.
- Add Corn with all the sauce, drained Lentils and some Ground Black Pepper to the cooked hot rice, and mix to combine. You may wish to add extra Soy Sauce.
- Sprinkle with Spring Onion and enjoy.