Prep 1 hr
Cook 3 hrs
or Lentil Pilau, a Persian recipe from "Sephardic Cooking" by Copeland Marks. (I included soaking time in 'passive cooking time'.)
- 1 cup dried lentils
- 2 cups water
- 2 cups raw rice, well rinsed
- 3 cups boiling water
- 4 tablespoons corn oil
- 2 tablespoons chicken broth or 2 tablespoons water
- 1⁄8 teaspoon ground turmeric
- 1 teaspoon coriander seed
- 1 large potato, peeled, cut into 1/4-inch slices
- Soak lentils in 2 cups water for 2 hours. Bring to a boil, then cook over low heat for 1/2 hour or until soft. Most of the water should be evaporated or absorbed. Set aside.
- Soak the rice in lightly salted water for 1/2 hour. Pour off nearly all the water. Put the rice in a pan with 3 cups boiling water. Cook the rice over moderate heat for 10 minutes (partly cooked).
- Drain and rinse rice under cold water. Drain and set aside.
- Put 2 tablespoons oil in a pan large enough to hold potato slices in a single layer.
- Add the broth, turmeric and coriander seeds and shake pan briskly to mix. Arrange the potato slices to fit the bottom of the pan.
- Mix the lentils and rice together and spread the mixture over the potato slices, but shape it into a pyramid.
- Cover the pan and cook over low heat for 10 minutes.
- Sprinkle remaining 2 tablespoons oil over the rice. Cover the pan with paper towels, and place lid on top.
- Cook over low heat for 15 to 20 minutes more to develop a crisp crust.
- Serve warm.
- Serves 4 to 6 as a side dish.
- Variation: Omit coriander seeds and add 2/3 cup raisins to the lentil/rice mixture.