Tajik Osh Mosh Rice with Lentils

Ingredients

• 1 1/4 cups long-grain rice
• 3/4 cup mung beans or brown lentils
• 1/3 cup neutral oil
• 1 large onion, thinly sliced
• 3 carrots, cut into matchsticks
• 6 garlic cloves, whole
• 1 tbsp cumin seeds
• 1 tsp ground coriander
• 3 cups water or broth
• 1/4 cup chopped dill or cilantro
• Salt and black pepper

Steps

1. Rinse the mung beans and simmer them in unsalted water for 15 minutes, until just tender but still whole, then drain.
2. Rinse the rice in several changes of cold water until it runs clear and leave it to soak while you build the base.
3. Heat the oil in a heavy pot over medium-high heat and cook the onion for 8 to 10 minutes, until deeply golden.
4. Add the carrot matchsticks and cook for 8 minutes without stirring much, until they soften and take on colour. Cut the carrots into matchsticks rather than dice; they hold their shape through the long steam.
5. Add the cumin seeds and coriander for 30 seconds, then pour in the water and add 1 1/2 teaspoons salt. Simmer for 10 minutes so the base concentrates.
6. Taste the liquid now and correct the salt. Once the rice is in, you cannot season it again.
7. Drain the rice and spread it over the surface with the mung beans, without stirring. Push the whole garlic cloves down into the rice.
8. Cover tightly, reduce to the lowest heat, and steam for 25 minutes without lifting the lid, then rest off the heat for 10 minutes and fold together with the dill.

Allergen note: May contain soy.

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