We made this amazing Lebanese side dish in our online cooking class last night. So delicious and slightly additive with the right combination of spices and of course, caramelized onions. A real hit at your next dinner party.
Ingredients
1 1/4 cup brown or green lentils, sorted for debris and rinsed
1/3 cup olive oil
4 medium onions, very thinly sliced
3 Tb. flour
Kosher salt
2 teaspoons cumin seeds
1 1/2 Tb. coriander seeds
1 cup basmati rice
2 Tb. olive oil
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
ground black pepper
Chopped Italian parsley, garnish
Procedure
1. Place the lentils in a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are al dente about 15 minutes. Drain and set aside.
2. Meanwhile, heat a large high sided skillet over medium-high heat and add the oil. Toss the onions lightly with flour. Add the onions, season with salt and cook until they they become crispy and brown, transfer to a paper towel lined plate.
3. Wipe the pan clean and add the cumin and coriander seeds and toast over medium heat for a few minutes.Add the rice, olive oil, turmeric, cinnamon, allspice, 1/2 tsp. salt and plenty of ground pepper and stir to coat the rice. Add the lentils, and 1 1/2 cups of water and bring to a boil. Turn the heat down to low and simmer, cover and cook 15 minutes. The water should be completely evaporated and rice should be tender. Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
4. Add the fried onions to the rice and reserve some for the top. Serve garnished with the remaining fried onions and parsley.
