Rice pilaf is a delicious dish, one that we devour with our eyes and, at first bite, feel we’re eating something special. The Truly Grass Fed ghee caramelized onions will offer a perfect touch to the recipe.
- 1 cup of basmati rice washed and drained
- 1/3 cup regular lentils
- 3 cups water
- 6 saffron pistils
- 3 large onions, 1diced and 2 thinly sliced
- 6 tbsp Truly Grass Fed Ghee Butter
- 1 tsp sugar
- 2/3 cup sliced almond (or pistachios)
- 1/2 cup golden raisins
- 1 stick of cinnamon
- 2 cardamom pods
- ½ tsp cumin
- 1 piece of anise star
- 1 bay leaf
- salt and pepper to taste
- Put the rice in a bowl with the lentils and 2 and 1/2 cups of water. Soak for 30 minutes.
- Boil the remaining water, add the saffron, and let it rest for about 15 minutes.
- Heat 2 tbsp of ghee in a large saucepan; add the sliced onion and a pinch of salt and stir. Cook it in medium heat for about 10 minutes, mixing once in a while, until the slices are soft. Sprinkle with the sugar, season with salt and pepper, cook for another 5 minutes or until the onion is golden and caramelized. Transfer it to a bowl and set it aside.
- In the same pan, heat 1 tbsp of ghee and then golden the almonds. Add the raisins, let them heat, and set them aside.
- Add the remaining ghee to a medium pan and slightly golden the diced onions. Add the cinnamon, cardamom pods (crush them with a knife blade), cumin, anise, and bay leaf. Wait until fragrant.
- Drain and set aside the soaking water of the grains. Put together the rice and the lentils in the onion and spices pan and mix well.
- Gather the soaking water and the saffron water with salt and cook in slow heat with the pan lid for about 15 minutes, until grains are soft yet firm.
- Turn off the heat and let it rest for 5 minutes. Take off the lid and, with a fork, gently loosen the grains. Take off the cinnamon, the anise, and the cardamom pods and stir in almonds and raisins.
- Serve in a tray and spread the onions on top.