Rice and Lentil Pilaf

Wash the rice and drain repeatedly till the water runs clear. Soak the rice in cold water for about 1/2 hour.

Wash and drain the brown lentils. Soak the lentils in water for at least 1/2 hour.

Heat the Ghee /Butter/Oil in a thick bottomed pan. Add the clove, cardamom and cinnamon; when they are fragrant (in less than a minute) add the cumin seeds. When the cumin seeds start to sizzle, add the sliced onions and fry them till they are tender and start to brown on the sides – for about 10 minutes. Do wait till they are slightly brown, for at this stage the onions start getting nicely fragrant.

In the mean time, drain the rice and the lentils and set aside.

When are onions are limp and light brown, add the rice, lentils, carrots, salt, saffron, turmeric and toss them all together and cook for till the ghee/butter/oil coats everything well for about 3-4 minutes at medium heat. The rice will glisten and shine and will start to look opaque.

Add 3.5 – 4 cups of water and cook over medium heat uncovered till all the water from the surface is gone. All you will see is the long half cooked rice. At this time, cover the pan and switch the heat of the stove to the lowest. Cook covered at low heat for about 5 minutes and them switch off the heat, but do not uncover yet. Let the rice cook in it’s steam.

Uncover when ready to serve. Stir in the chopped parsley or cilantro and fluff the rice with fork.

Serve hot with yogurt or salad, as a side dish or as main meal.