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“or Lentil Pilau, a Persian recipe from "Sephardic Cooking" by Copeland Marks. (I included soaking time in 'passive cooking time'.)”

Ingredients Nutrition


  1. Soak lentils in 2 cups water for 2 hours. Bring to a boil, then cook over low heat for 1/2 hour or until soft. Most of the water should be evaporated or absorbed. Set aside.
  2. Soak the rice in lightly salted water for 1/2 hour. Pour off nearly all the water. Put the rice in a pan with 3 cups boiling water. Cook the rice over moderate heat for 10 minutes (partly cooked).
  3. Drain and rinse rice under cold water. Drain and set aside.
  4. Put 2 tablespoons oil in a pan large enough to hold potato slices in a single layer.
  5. Add the broth, turmeric and coriander seeds and shake pan briskly to mix. Arrange the potato slices to fit the bottom of the pan.
  6. Mix the lentils and rice together and spread the mixture over the potato slices, but shape it into a pyramid.
  7. Cover the pan and cook over low heat for 10 minutes.
  8. Sprinkle remaining 2 tablespoons oil over the rice. Cover the pan with paper towels, and place lid on top.
  9. Cook over low heat for 15 to 20 minutes more to develop a crisp crust.
  10. Serve warm.
  11. Serves 4 to 6 as a side dish.
  12. Variation: Omit coriander seeds and add 2/3 cup raisins to the lentil/rice mixture.

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