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["traditionally the dish calls for your basic medium sized lentils, but i use small green and black lentils, mostly because they look better (more contrast). persian rice is typically (briefly) boiled, then drained and steamed for about an hour-there is always a question (and disagreement) as to how long exactly you should boil the rice prior to draining it. it's not an exact science, and it's almost instinctive, but if i had to put a number on it, i'd say it takes about 7 minutes (6-10). even though the process seems a bit daunting, it's simpler than it looks if you have all your ingredients lined up and ready to go.", "cook your lentils in salted (1/2 tsp) water for about 20-25 minutes-make sure they are tender but still whole and not mushy. drain, rinse, and set aside. boil about 8 cups of water with 2 tbs kosher salt. clean and wash your rice about 4-5 times until the water is clear, and add it to the boiling water. now the tricky part-keep a close eye on the rice while it boils briskly (on high) for about 6-10 minutes, and gently stir a few times (not too much). when the rice looks like it has softened (at about 7 minutes), drain it in a large fine mesh colander. rinse with warm water.", "in the same pot heat your oil (you can use clarified butter if you'd like) with 2-3 tbsp water, and a small touch of your ground saffron (1/4 tsp). start with a few spatulas of rice at the bottom of the pot over the oil, followed by a few spoonfuls of the lentils (spread them out carefully), and a sprinkling of cinnamon, cumin, and rose petals.", "keep layering this way creating a pyramid-rice, lentils, spices-until you have finished your ingredients. sprinkle the remaining saffron on top. pour 1/2 cup water and the remaining oil (or clarified butter) carefully over the top of your pyramid (i use a slotted spatula to evenly distribute). place a clean dish towel (or you can use paper towels) on top of the pot and cover firmly with your lid.
