Samarkand Bowl
Samarkand is a historical novel written by Amin Maalouf that brings to life the extraordinary story of the Persian poet Omar Khayyam and the legendary journey of his manuscript, the Rubaiyat. Set across Persia and the Middle East, the novel explores love, knowledge, politics, faith, and the rise and fall of civilizations.
I loved this Samarkand-inspired bowl, every spoonful transports me to another time and place, making me think of Omar Khayyam, his remarkable life, and the richness of Persian culture, a millenary world where poetry, philosophy, flavors, and traditions for centuries..
Let’s enjoy preparing this dish and savoring every bite with a refreshing glass of homemade lemonade infused with fresh mint. The combination of vibrant flavors, aromatic herbs, and nourishing ingredients creates a small journey through the cultures and landscapes that inspired this bowl.
Samarkand Bowl
4
servings30
minutes40
minutes300
kcalA vibrant Samarkand-inspired lentil couscous bowl with tomatoes, onions, fresh mint, hummus, and olive oil. A healthy Mediterranean-style recipe inspired by Persian flavors, ancient traditions, and the timeless story of Amin Maalouf’s Samarkand.
Ingredients
1 cup cooked green or brown lentils (or ½ cup dry lentils, cooked until tender)
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 ripe tomatoes, diced (or 1 cup crushed tomatoes)
1 teaspoon ground cumin and 2 cloves
Salt and freshly ground black pepper, to taste
¼ cup fresh mint leaves, chopped
For the couscous
1 cup couscous
1 cup vegetable broth or water
1 tablespoon olive oil
Pinch of salt
Fresh parsley or mint for garnishFor serving
4 tablespoons hummus (2 tablespoons per bowl)
Extra virgin olive oil for drizzling
Fresh mint leaves
Directions
- Prepare the couscous
Bring vegetable broth or water to a boil.
Add couscous, olive oil, and salt.
Remove from heat, cover, and let sit for 5 minutes.
Fluff with a fork and mix with fresh herbs. - Cook the Samarkand-style lentils
Heat olive oil in a pan over medium heat.
Add onion and cook for 5–7 minutes until soft and golden.
Add garlic, cumin. Cook for 30 seconds until fragrant.
Add tomatoes and simmer for 5 minutes.
Stir in cooked lentils, season with salt and pepper, and cook for another 8–10 minutes until flavors combine.
Turn off heat and fold in fresh mint and olive oil. - Add couscous as the base.
Spoon the warm tomato lentils on one side.
Add 2 tablespoons of hummus on top.
Drizzle generously with extra virgin olive oil.
Garnish with fresh mint.
Notes
- 🍋 Best enjoyed with fresh mint lemonade.
