Persian Lentil Rice with Caramelized Onion, Raisins and Dates

What you need

• 400 g (2 cups) basmati rice
• 150 g (3/4 cup) brown lentils, picked over and rinsed
• 1 large onion, thinly sliced
• 75 g (1/2 cup) raisins, rinsed
• 75 g (1/2 cup) dried dates, pitted and chopped
• 1/2 tsp ground cinnamon
• 1 pinch saffron threads, ground and steeped in 3 tbsp hot water
• 100 ml (1/3 cup plus 1 tbsp) vegetable oil, divided: 30 ml for the onion, 45 ml for the pot, 25 ml for the top
• 2 tbsp salt, for the rice water

Method

Restated from the original video

1. 1

   Put the lentils in a pot with 600 ml (2 1/2 cups) water. Bring to a boil, then simmer until tender but still holding their shape, 15-20 min. Drain and set aside.

2. 2

   Heat 30 ml of the oil in a frying pan over medium heat. Cook the onion, stirring often, until deep golden brown, 15-20 min.

3. 3

   In a large bowl, combine the lentils, onion, raisins, dates and cinnamon.

4. 4

   Rinse the rice in cold water, swirling and draining, until the water runs almost clear, about 5 times.

5. 5

   Bring a large pot of water to a boil and add the 2 tbsp salt. Add the rice and boil until the grains are tender outside but still firm in the center, 6-8 min.

6. 6

   Drain the rice in a colander and shake off the water.

7. 7

   Heat 45 ml of the oil in a large non-stick pot over medium heat. Spoon in a thin layer of rice, then a layer of the lentil mixture. Keep alternating, piling the layers into a mound and finishing with rice.

8. 8

   Poke 6 deep holes into the mound with the handle of a wooden spoon. Spoon the saffron water over the top and drizzle with the remaining 25 ml oil.

9. 9

   Wrap the lid in a clean dish towel and cover the pot. Cook over medium heat for 5 min, until steam rises and the lid is hot.

10. 10

    Turn the heat to its lowest setting and steam until the rice is fluffy and a golden crust has formed at the bottom, 40-45 min.

11. 11

    Fluff the rice gently with a fork and serve, breaking up the crust to pass around.

Imported from proportionalplate.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.