Nigella Lawson Caramelized Onion & Lentil Pilaf

READY IN: 40mins
Recipe by nomnom

Came across this recipe on nytimes.com in an article written by the Kitchen Goddess herself: Nigella Lawson. Haven't tried it yet, but I thought I'd share this. I'm drooling over the thought of it! :) I did omit the ghee to make it healthier.

Top Review by Samsara

This was ok but not amazing. I think my main problem was the mustard seeds, which I would eliminate in the future. Also, be sure to follow her instructions and reserve some of the onions. I might even reserve all of them, because the cooked ones loose a lot of their flavor.

Ingredients Nutrition

Directions

  1. In a large heavy-based saucepan, heat over medium heat.
  2. Add onion slices, and sauté until softened and deep golden brown.
  3. Remove half the onions and set aside.
  4. Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
  5. Add salt, and season with black pepper to taste.
  6. Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
  7. Drain, then add to pan.
  8. Add 4 cups water, raise heat, and bring to a boil.
  9. Cover, reduce heat to very low, and cook for 15 to 20 minutes.
  10. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
  11. To serve, fluff pilaf with a fork, and transfer to a serving bowl.
  12. Garnish with reserved onions.

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