Mücandara (Green Lentil Pilaf)

Boil green lentils in 1L of water with a pinch of salt for about 10-12 minutes until tender. Drain and set aside.

Soak the rice in water for 20 minutes. Drain before using.

Heat 2-3 tablespoons of olive oil in a large shallow pot over low-medium heat. Add a pinch of salt and the sliced onions. Cook for about 20 minutes, stirring occasionally, until deeply caramelized.

Remove half of the caramelized onions from the pot and set aside for topping.

Add the drained rice to the pot with the remaining onions. Pour in 2-3 tablespoons of olive oil and a pinch of salt. Sauté until the rice becomes transparent.

Add the boiled and drained lentils to the pot. Pour in 2 cups of the lentil boiling water, 2-3 tablespoons of olive oil, and a pinch of salt. Stir gently. Cover the pot with a lid and transfer to a smaller burner on low heat. Simmer for about 10 minutes.

To check if the pilaf is ready, make a hole in the center. If the grains do not slide back and there is no visible water, it is done.

Turn off the heat. Cover the pot with a clean kitchen cloth and then the lid. Let the rice steam for another 10 minutes.

Meanwhile, in a small pan, crisp the reserved caramelized onions with the sesame seeds over medium heat for a few minutes until fragrant and slightly more crisp.

Serve the pilaf warm or cold, topped with the crispy onions and sesame seeds. Enjoy!