400ml oil

4 large onions, cut in half and thinly sliced

275g or 1.5 cups green lentils

1 tbsp cumin seeds

300g or 1.5 cups basmati rice 

1 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

1.5 tsp turmeric

2.25 cups water

 

Fry onions in oil until golden brown and crispy, drain on a plate with a paper towel. Discard oil.

Boil lentils for 15 minutes until they soften but don't turn to mush. Rinse in cold water.

In the former onion pan, fry cumin seeds for a minute and add rice, spices, and a good amount of salt. Then add lentils (and optional: raisins) and stir. Add water, stir again, cover, and cook 20 minutes. Turn off the heat and let it sit for 10 minutes to cook through. Mix in the fried onions and serve.

 

Source: Persiana by Sabrina Ghayour