Three sliced onions cook slowly in olive oil for 25 to 30 minutes until they are deep brown, and they are what this dish is about. Half go through the pot and half go on top.
The lentils get a 15-minute head start in water, then the rice joins them with cumin, turmeric and the last cup of water. Turmeric is what turns the rice golden.
What Goes In the Pot, and When
Two pans run at once; the lentils lead.
Minute 0
Lentils and 3 cups water
Simmer 15 minutes.
Alongside
Onions in olive oil with a pinch of salt
25 to 30 minutes to deep brown.
Minute 15
Rice, cumin, turmeric, salt, pepper and 1 cup water
Covered, low, 15 minutes.
Minute 30
Nothing
Off the heat, covered 10 minutes.
To finish
Half the onions folded in, half on top, parsley
How to Make It
Lentils started
Place the lentils and 3 cups of water in a saucepan, bring to a boil and simmer 15 minutes.
Onions caramelized
Meanwhile, heat the olive oil in a large skillet over medium heat. Cook the onions with a pinch of the salt, stirring often, 25 to 30 minutes until deeply caramelized; reserve half for topping.
Rice and spices added
Add the rice, cumin, turmeric, remaining salt, pepper and the final 1 cup of water to the partially cooked lentils.
Covered simmer and rest
Cover and simmer on low 15 minutes, then remove from the heat and rest covered 10 minutes.
Half the onions folded in
Fold half of the caramelized onions through the lentils and rice.
Topped and served
Transfer to a platter and top with the remaining onions and parsley.
Ingredient Notes
- Brown or green lentils
- One cup, rinsed; these hold their shape where red lentils would collapse.
- Yellow onions
- Three large ones, sliced thin, which cook down to a fraction of their volume.
- Ground turmeric
- Half a teaspoon, which colours the rice gold.
Success Tips
- Slice the onions evenly so they brown at the same rate.
- Turn the heat down if the onions darken at the edges before they soften.
- Keep the lid on for the full ten-minute rest.
Why This Recipe Works
- Starting the lentils first means they and the rice finish at the same moment.
- A pinch of salt draws moisture from the onions so they soften before they brown.
- Resting the pot covered for ten minutes lets the rice finish without scorching.
- Folding in onions and topping with more gives both a sweet base and a crisp finish.
Serving Ideas
Spread on a wide platter with the reserved onions piled in the centre and parsley scattered over, warm or at room temperature straight after cooking.
Storage and Reheating
Refrigerate
Cool leftovers quickly in a shallow container and refrigerate promptly; cooked rice should not sit out.
Frequently Asked Questions
Why is the rice yellow?
Half a teaspoon of ground turmeric goes in with the rice.
How dark should the onions get?
Deep brown after 25 to 30 minutes of stirring over medium heat.
