Adapted From the Persian Food Book by Reyna Simneger
3 cups basmati rice
8 cups water
2 tablespoons salt
1/8 teaspoon turmeric
½ cup canola oil
½ cup brown lentils
1-½ cups water
1/8 cup canola oil
Fill a 6 quart nonstick saucepan with 8 cups water. Add oil, salt and turmeric. Cover and bring to a brisk boil over high heat. When water boils, add rice and continue cooking, uncovered over medium heat, stirring occasionally about 5 minutes or until cooked through. Drain in a colander.
For the topping:
In a small saucepan, bring the water and lentils to a boil. Reduce heat to medium and cook for 7 – 10 minutes or until the lentils are cooked. Remove from heat, drain, and set aside.
In a small saucepan, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add a dash of turmeric.
To assemble, combine rice, lentils and onions. Season with salt and pepper.