Rice with Lentils and Carmelized Onions

I made this one night for dinner, and the kids had friends over, and everyone loved this.  The friends asked for leftovers to bring home!

Adapted from Persian Food from the Non Persian Bride by Reyna Simnegar

SERVES 12

RICE
3 cups basmati rice, rinsed
8 cups water
2 T salt
1/2 t. turmeric
1/2 c canola oil

RICE TOPPING
1/2 brown lentils, rinsed
1 1/2 c water
1 onion, caramelized (roughly chop an onion.   Heat a fry pan with a bit of oil and cook onion over high heat until it turns golden brown, then turn heat down to low and continue to cook onion for 25 minutes until brown.  Stir while on low.  Remove from heat and set aside.

POTATO
canola oil
2 T water
1/2 t saffron powder
2 large potatoes, peeled and sliced


Fill a large non stick pot with 8 cups of water, add oil, salt and turmeric.  Cover and bring to a boil over high heat.

Make the rice topping - in a saucepan bring the water and lentils to a boil.  Reduce heat to low and simmer for 20 minutes.  Remove from heat, drain and set aside.

When the water and turmeric boils, add the rice and cook uncovered over medium to high heat, stirring occasionally.  After five minutes, take a grain of rice and see it is al dente.  If it is, turn off heat, and drain rice over strainer.  Set rice aside.  Then stir rice and lentils together.

Place the large non stick pot on the stove top over medium heat with 1/4 inch of canola oil.  Add 2 T of water.  Add saffron powder and stir.  Add sliced potato in a single layer.  Then add rice and shape it into a pyramid.  Cover and cook for 5-7 minutes until the rice begins to steam.  Uncover and place one cloth towel around the cover and put the cover back on the pan.  Make sure all ends of the towel are ON TOP of the cover, so that the ends aren't near the heat source.  Reduce to low and cook for 45 minutes.

Serve on a platter or in a bowl and put the caramelized onions and potatoes onto the rice.  Serve hot.