👨‍🍳 作り方

1. 1

   Cook the lentils in water until tender but not mushy, about 20-25 minutes. Drain and set aside.

   ⏱️ 25 minutes
2. 2

   While lentils cook, heat 2 tbsp of oil/ghee in a large pot or Dutch oven over medium heat. Add sliced onions and cook slowly until deeply caramelized and golden brown, about 20-25 minutes. Remove half of the onions and set aside for garnish. Add turmeric and cardamom to the remaining onions in the pot and cook for 1 minute until fragrant.

3. 3

   Add the rinsed basmati rice, cooked lentils, fava beans, chopped fresh herbs (parsley, cilantro, dill, chives/scallions), salt, and pepper to the pot with the spiced onions. Stir gently to combine.

4. 4

   Pour in the water or vegetable broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. For a crispy bottom layer (tahdig), you can add the remaining 2 tbsp of oil/ghee to the bottom of the pot before adding the rice mixture, and increase the heat slightly for the first 5 minutes of simmering.

5. 5

   Once cooked, let the rice rest, covered, for 10 minutes. Fluff gently with a fork.

6. 6

   Serve the rice hot, garnished with the reserved caramelized onions.