· 1 cup dried lentils
· 4 cups water
· 2 cups raw rice, well rinsed
· 4 tablespoons vegetable oil
· 1/2 to 1 tsp of each of the following: cinamon, dry rose petals,cardamom, black cumin,safran
· 1 teaspoon coriander seed
· 200 g raisins
· 200 g dates
· 1 onion peeled and sliced
· 2 potatoes peeled and sliced
1- Soak lentils in 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 4 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- Arrange the potato slices to fit the bottom of the pan.
6- Mix the 5 spices and herbs (Cinamon,dryrose petals, cardomom, black cumin, and safron) and intersperse it between 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- fry oniions till golden
11- add a little sfron mixedon hot water (1/2 cup) forextra color and flavor
12- add tofu, raisins and dates and fry very lightly
13- addmixture to lentil rice.
14- Serve warm.
dice green onions, cucumber, and tomatoes and mix with olive oil, sour grape juice, salt and pepper