Source

Milk Street, May 2019

Special Equipment

  • Large dutch oven
  • 12" skillet
  • A paper-towel-lined plate
  • Kitchen towel

Ingredients

  • 5 cups water
  • 4 cloves garlic, smashed and peeled
  • 4 bay leaves
  • 2 ½ teaspoons ground cumin
  • ½ teaspoons ground allspice
  • 1 tablespoon salt
  • ¼ teaspoon salt
  • 1 teaspoon ground black Pepper
  • 1 cup brown lentils, rinsed and drained
  • 1 cup basmati rice, rinsed and drained
  • 1/3 cup extra-virgin olive oil
  • 2 medium yellow onions, halved and thinly sliced
  • 1 bunch scallions, thinly sliced

Preparation

Water and Spices

  • In a large Dutch oven over medium-high, combine:
    • 5 cups water
    • garlic
    • bay leaves
    • cumin
    • allspice
    • salt
    • pepper

Add Lentils

  • Bring to a boil, then add lentils.
  • Reduce heat to low. Cover and cook, stirring occasionally and adjusting heat to maintain a simmer until lentils are softened but still quite firm at the center- about 10 minutes.

Add Rice

  • Stir in rice, return to a simmer.
  • Cover, reduce heat to medium-low and cook until the liquid is absorbed and the lentils and rice are tender- about 25 minutes.

Meanwhile, cook onions

  • In a 12" skillet, heat oil until shimmering.
  • Add onions and cook, stirring occasionally at first and then more frequently once browning begins, until the onions are deeply caramelized and crisped- about 10 to 15 minutes.
  • Using a slotted spoon, transfer the onions to a paper-towel-lined plate, spread thin and evenly.
  • Sprinkle with ¼ teaspoon salt and set aside.

Finish

  • Once the lentils and rice are tender, remove from heat, uncover, lay a kitchen towel over the pot, and place the cover over the towel for 10 minutes.
  • Remove cover and towel, fluff with a fork.
  • Discard bay leaves.
  • Taste and season with salt and pepper as needed.
  • Stir in half the scallions.
  • Transfer to a serving bowl.
  • Top with the onions and remaining scallions.
  • Serve.