- 1 tablespoon olive oil
- 1 large banana shallot or yellow onion, finely chopped
- 1 cup brown basmati rice
- 1/ 2 cup green puy lentils
- Kosher salt and pepper, to taste
- 2 teaspoons vegetable bouillon
- 1 tablespoon hawajj
- 1/ 2 cup mixed dried fruit and nuts
- 2 tablespoons canola oil
- 1 large red onion, thinly sliced
- 1 large bunch fresh dill, roughly chopped
Preheat a pressure cooker, rice cooker or slow cooker while you prep the ingredients. Add the olive oil while the cooker is preheating.
Once the cooker has preheated, add the banana shallot or yellow onion and close the lid.
Rinse both rice and lentils until the water comes out clear. Then add to the cooker, along with salt, pepper and bullion. Add the dried fruit and nuts, the hawaij, along with 3 cups of water . Be sure to adjust the amount of water to the type of rice that is being cooked, using less if white rice is your choice. Stir well, cover and let it cook until all water evaporates, for a pressure cooker it should be 3 whistles.
While the rice and lentils are cooking, take a small frying pan on medium high heat, add the canola oil and fry the sliced red onions until crispy and translucent, 5-6 minutes.
When the rice and lentil are cooked through, add fresh dill and mix well. Remove from the cooker and top with crispy fried onions before serving.