Directions

Wash lentils thoroughly; add water to a medium-sized pot and boil uncovered on medium-high for 10–15 minutes or until done (don’t overcook). Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.

Wash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice for about 10 to 15 minutes or until slightly soft. Drain rice in a large colander and rinse with warm water.

Select a large heavy-bottom pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot. Shape the rice/lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.

Slice the onions thinly and lightly brown (carmelize) over low heat with oil. Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelised onion mixture.