| Ingredients: 5 Cup(s) water 4 Clove(s) garlic 4 bay leaves 2 1/2 Teaspoon(s) cumin 1/2 Teaspoon(s) allspice 1 Tablespoon(s) salt 1 Teaspoon(s) freshly ground black pepper 1 Cup(s) brown lentils 1 Cup(s) rinsed rice, basmati 2 sliced onion, yellow 3/10 Cup(s) oil, olive 1 Bunch(s) scallions |
Directions:
In a large pot, add water, garlic, bay leaves, cumin, allspice, salt, and pepper. Bring to a boil. Add lentils. Reduce to a simmer and cook for 10 minutes. Add rice. Cover and simmer for 25 minutes. Slice onions. Fry in a skillet with olive oil. Brown for 15 minutes. Stir to brown evenly. Put on a paper towel on a plate. Salt lightly. Remove the bay leaves. Fluff the rice with a fork. Chop the scallions and mix half into the rice. Reserve the rest of the scallions for garnish. Serve with scallions, crisped onions, and yogurt. |