Comorian Coconut Lentil Pilaf

Ingredients

• 1 cup basmati rice
• 3/4 cup green or brown lentils
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 cardamom pods, crushed
• 1 cinnamon stick
• 1 1/2 cups vegetable stock or water
• 1/2 cucumber, diced, and 1 tomato, diced
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the lentils and simmer them in plenty of unsalted water for 15 minutes, until just tender but still whole. Drain and set aside. Salting lentils early keeps their skins tough.
2. While they cook, rinse the rice in several changes of cold water until it runs clear, then leave it to soak for 15 minutes and drain.
3. Heat the oil in a heavy saucepan over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and deeply golden. Lift out half for the garnish.
4. Add the garlic, ginger, cardamom pods, and cinnamon stick to the pan and stir for 1 minute, until the whole spices smell fragrant.
5. Add the drained rice and stir for 1 minute so each grain is coated in the spiced oil.
6. Pour in the coconut milk, the stock, and the salt, and add the drained lentils. Bring just to a boil, stirring once.
7. Cover, reduce to the lowest heat, and cook for 15 minutes without lifting the lid. Coconut milk catches easily, so keep the heat as low as it will go.
8. Rest off the heat, still covered, for 10 minutes, then fluff with a fork, discarding the cinnamon stick. Top with the reserved onions, the diced cucumber and tomato, the cilantro, and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.