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1
Wash lentils thoroughly.
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2
Add water to a medium-sized pot and boil uncovered over medium-high heat for 10 to 15 minutes or until done (dont overcook).
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3
Drain lentils in a colander, saving the liquid.
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4
Dissolve the saffron in a small amount of hot water and add to the lentils.
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5
Set aside.
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6
Wash the rice thoroughly.
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7
To a separate pot add water, half of the oil and salt and bring to a boil.
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8
On high heat, boil the rice until slightly soft (10 to 15 minutes).
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9
Drain rice in a large colander and rinse with warm water.
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10
Select a large, heavy-bottomed pot.
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11
Coat the bottom of the pot with the remaining oil and add 1/3 of the rice.
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12
Add 1/3 of the lentils and mix well.
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13
Repeat until all the rice and lentils are mixed in the pot.
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14
Shape the rice-lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.
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15
Slice the onions thinly and lightly caramelize over low heat with oil.
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16
Check the onions every 5 to 10 minutes.
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17
Stir the onions and scrape up any fond that forms on the bottom of the skillet (30-40 minutes).
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18
Add the remaining ingredients and cook for about 5 more minutes.
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19
Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.
