A delightful and aromatic rice and lentil dish infused with Middle Eastern spices and complemented by vibrant vegetables.
Heat a drizzle of oil in a 3-quart saucepan over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the chopped onion and sauté until golden and fragrant.
Stir frequently to avoid burning the onion.
Stir in the spices (cumin, cinnamon, black pepper, and cloves) and cook for an additional minute.
Toasting the spices enhances their flavor.
Add the rice and lentils to the saucepan, stirring to coat them with the spices.
Ensure the rice and lentils are evenly coated with the spice mixture.
Pour in the vegetable broth and bring to a boil.
Stir occasionally to prevent the rice from sticking to the bottom.
Reduce the heat to low, cover, and simmer for 10 minutes.
Keep the lid on to retain the steam and cook the rice evenly.
Add the diced potato, carrot, and raisins, stirring to combine.
Cut the vegetables into small, even pieces for uniform cooking.
Cover and continue to simmer for another 10 minutes or until the rice and lentils are tender.
Check occasionally to ensure there's enough liquid; add a splash of water if needed.
Stir in the diced bell pepper and peas, then cover and cook for an additional 5 minutes.
Adding these vegetables at the end preserves their color and texture.
Remove from heat and let the pilaf rest for 5 minutes before serving.
Letting the dish rest allows the flavors to meld together.
Serve warm, garnished with fresh herbs if desired.
A sprinkle of chopped parsley or cilantro adds a fresh touch.
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