Packed with fiber and super simple, this is an ancient Persian recipe.
In the bowl of a rice cooker, stir together the Dainty Brown Basmati Rice and lentils.
Heat a large sauté pan over high heat. Add in ¼ cup of the oil and half the sliced onions. Sauté on high heat and cook, while stirring, until golden and caramelized. Add in the cumin seeds and cook for 1 more minute.
Add the cooked onions into the rice. Pour in 4 ½ cups of chicken stock or water. Season with some salt and pepper. Cover and cook.
Meanwhile, heat the frying pan over high heat again. Add in the remaining oil and remaining onions. Reduce heat to medium high and cook the onions until very dark, almost black, and crispy. This will take around 10 minutes. Stir regularly to prevent burning. When really dark, remove from the pan and transfer to a plate to cool.
When the rice is done, fluff with a fork, adjust seasoning.
When ready to serve, pour onto a serving platter and top with the dark crispy onions and sprinkle with cilantro or parsley.
This dish can have slightly different regional styles so you will see other recipes with different grains. All are healthy blends of natural ingredients, this is just our version.
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