A delightful and aromatic dish combining lentils and rice with a blend of spices.
Rinse the lentils thoroughly under cold water.
Rinsing the lentils removes excess starch and ensures a cleaner flavor.
Soak the lentils in boiling water for 30 minutes.
Soaking helps to soften the lentils and reduce cooking time.
Drain the lentils and boil them in fresh water for 10 minutes.
Boiling the lentils partially cooks them, making them tender but not mushy.
Drain the lentils again and set them aside.
Draining ensures the lentils don't add excess water to the dish.
In a large saucepan, melt the butter over medium heat.
Use medium heat to prevent the butter from burning.
Add the chopped onion and minced garlic to the saucepan and sauté for 5 minutes.
Stir frequently to ensure even cooking and prevent sticking.
Stir in the rice, coating it well with the butter.
Coating the rice in butter helps to keep the grains separate during cooking.
Add the spices and cook for 1 minute to release their aroma.
Toasting the spices enhances their flavor and aroma.
Add the lentils, tomato puree, and enough water to cover the mixture. Bring to a boil.
Stir well to ensure all ingredients are evenly distributed.
Reduce the heat, cover, and simmer for 20 minutes until the rice and lentils are tender.
Check occasionally to ensure the mixture doesn't dry out; add a splash of water if needed.
Remove the cinnamon stick and bay leaves, then stir in the fresh coriander.
Adding fresh herbs at the end preserves their vibrant flavor and color.
Serve the pilaf warm, garnished with additional fresh coriander if desired.
Pair with a side of yogurt or a fresh salad for a complete meal.
