RICE AND LENTILS TOPPED WITH CARAMELIZED ONIONS (Aysh Al-Dal)

The root of the Arab Gulf cuisine is said to be the marriage between the Bedouin and pearl diving cultures, with the Indian sub-continent as the mother-in-law. This family of flavors has been the source of many tasty foods. Among these is ‘Aysh Al-Dal, relished by anyone and everyone. The Indian word dal in its name indicates that the dish was likely brought from India in the medieval ages and then evolved into an Arab Gulf dish. Rice, and to a lesser extent lentils, were foods cooked, for centuries, by the Bedouin and pearl divers, usually simple and plain. The pearl divers who eked out a living diving for pearl-encrusted oysters in the Arabian Gulf, literally lived on rice alone. Those who came from the Indian sub-continent contributed the spices—hence, the creation of this mouth-watering dish, the result of the marriage. Grey, green, yellow and other cross-shades of lentils can be substituted for the brown lentils, but keep a close eye when cooking if you use a different type of lentil some types take longer than others to cook. Serve with Tangy Hot Tomato Sauce and Crunchy Pickled Garlic.

SERVES: 6

PREP TIME: 15 minutes

SOAKING TIME: 8 hours 5 minutes

COOKING TIME: 30 minutes

STANDING TIME: 30 minutes

INGREDIENTS:

• 1/4 cup (1/2 stick/60 g) butter
• 1 cup (200 g) uncooked Basmati or other
• white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• 1/2 cup (100g) dried brown lentils soaked overnight and drained
• 3 cups (750 ml) water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• Generous pinch of ground cardamom
• Generous pinch of ground red pepper (cayenne)
• 4 tablespoons extra-virgin olive oil
• 2 onions, thinly sliced
• 1/2 teaspoon ground cinnamon, for garnish

INSTRUCTIONS:

1. Melt the butter in a medium saucepan with a lid over medium heat. Add the rice and stir continuously for 1 minute. Add the lentils, water, salt, black pepper, cumin, ginger, cardamom and ground red pepper, and bring to a boil. Cover and cook over medium-low heat for 15 minutes, stirring occasionally to ensure that the rice does not stick to the bottom of the saucepan. Turn off the heat and allow to cook in its own steam for 30 minutes.
2. In the meantime, pour the oil into a medium skillet and set over medium-low heat. Add the onion slices and sauté until they turn light brown. Remove with a slotted spoon and place them on paper towels to drain.
3. Place the rice and lentil mixture on a serving platter. Arrange the onion slices evenly over the top. Sprinkle with the cinnamon and serve.