- 2 cups basmati rice
- 1 cup green or brown lentils
- 1 large onion, thinly sliced
- 3 tablespoons vegetable oil
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
| Prep: 10 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 6g | 1g | 49g |
| sugars | fibre | protein | salt |
| 3g | 7g | 10g | 0.5g |
Why I Love Iranian Rice and Lentil Pilaf with Fried Onions
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I have always been a fan of recipes that bring a depth of regional flavor and history to the table, and Rice and Lentil Pilaf with Fried Onions is definitely one of those dishes. The way the lentils‘ earthy richness marries with the aromatic basmati rice, all topped off with those perfectly caramelized onions, makes this a heartwarming and wholesome meal. While I might hail from Montana with a penchant for hearty rancher fare, my culinary adventures often take me far afield. This recipe is reminiscent of the delicate, yet profound flavors found in Iranian kitchens and it has quickly become one of my favorites.
Rich Cultural Tapestry
What draws me to Rice and Lentil Pilaf with Fried Onions is its rich connection to Iranian culinary traditions. In many ways, it reminds me of other beloved rice dishes like Indian Khichdi or Middle Eastern Mujaddara. Each culture infuses grain and legumes with their own unique blend of spices and preparation methods, crafting dishes that are equal parts sustenance and story.
Similar to the way my bison burgers nod to the traditional foods of Montana, this pilaf is a homage to the sustaining, everyday meals that nourish both body and soul. Including lentils not only bolsters the nutritional profile of the dish but also provides a satisfying, meaty texture without any actual meat. It’s fascinating how humble ingredients can be transformed into a feast by paying attention to technique and seasoning.
A Harmonious Plate
The magic of this dish lies in its perfect balance. The sautéed onions become almost candy-like after frying, adding a sweet contrast to the otherwise savory rice and lentils. The turmeric infuses the dish with a warm, golden hue and a subtle spiciness, while the black pepper gives it just enough kick to keep your palate engaged.
One chef who has particularly inspired my approach to this recipe is Samin Nosrat. Her philosophy of applying the right amount of salt, fat, acid, and heat emphasizes the importance of balance in cooking—a principle that shines brightly in this dish.
This Rice and Lentil Pilaf with Fried Onions pairs beautifully with a side of roasted vegetables or a simple cucumber and tomato salad, making it versatile enough for a casual family dinner or an elegant dinner party. It also complements grilled meats and kebabs incredibly well, should you wish to mix and match cuisines at your table.
So, why do I love this recipe? Maybe it’s the ancestry woven into every bite, or perhaps it’s the beautiful simplicity of ingredients coming together in a symphony of texture and flavor. Either way, it’s a dish that’s found a lasting place in my culinary repertoire.
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What You’ll Need
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- 2 cups basmati rice
- 1 cup green or brown lentils
- 1 large onion, thinly sliced
- 3 tablespoons vegetable oil
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
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Method
Step One
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain well.
Step Two
In a medium pot, combine the lentils with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook the lentils until just tender but not mushy, about 15-20 minutes. Drain and set aside.
Step Three
In a large pot, heat the vegetable oil over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until the onion is golden brown and crispy, about 10-15 minutes. Remove the fried onions with a slotted spoon and drain on paper towels. Leave the remaining oil in the pot.
Step Four
Add the drained rice to the pot with the remaining oil. Stir in the turmeric, black pepper, and salt. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted and coated with the spices.
Step Five
Pour in the remaining 2 cups of water and add the cooked lentils. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
Step Six
Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 5 minutes. Fluff the rice with a fork and gently fold in the fried onions. Serve warm.
