Makes 5 cups - 4 to 6 servings

In Morocco, this well-loved stew breaks traditional religious fasts. Each household has its own version. This recipe replaces lamb or beef with plenty of white beans and red lentils. It's a satisfying, hearty meal.

If you're unable to find red lentils, brown lentils can be substituted. See the Variation for changes in cooking time.

1 tablespoon olive oil

1 cup finely chopped onion

1 teaspoon crushed saffron threads

1 tablespoon hot water

2 teaspoons curry powder

1 teaspoon ground cumin

2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 teaspoon whole fennel seeds

6 cups hot canned chicken broth or vegetable stock (prepare using stock concentrate, cubes, or powder), divided

One 15-ounce can white beans, drained and rinsed

½ cup dried red lentils

½ cup uncooked basmati rice

1 tomato, cut into ½-inch cubes

1/3 cup coarsely chopped fresh cilantro

1 tablespoon tomato paste

Few drops of Tabasco sauce, or to taste

Salt and freshly ground pepper to taste