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1
Throw the lentils into a medium saucepan.
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2
Fill with enough cold water to cover the lentils by about an inch.
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3
Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes.
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4
Drain and set aside.
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5
Meanwhile, as the lentils cook, grab a large skillet.
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6
Pop it over medium-high heat and add the oil.
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7
Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
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8
Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often.
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9
This will take about 15 minutes.
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10
Splash the onions with a little water if they stick to the bottom of the pan.
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11
You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
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12
Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later.
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13
Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
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14
Add the rice and cook, stirring often (but gently so you don't break the rice!)
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15
until some rice grains start to brown.
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16
Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil.
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17
Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes.
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18
The water should be completely evaporated and rice should be tender.
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19
(If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
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20
Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
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21
Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
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22
Taste the rice for seasoning.
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23
Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice.
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24
I also like to serve this with some dollops of Greek yogurt.
