Rice with Saffron and Lentils

Ingredients :

Kosher salt	4 tablespoons
Green lentils	1 cup
White onion	1
White basmati rice	4 cups
Vegetable oil	5 tablespoons
Potato	1
Yogurt	1 cup
Ground saffron	1/4 teaspoon

Directions : 

1.  Fill a large pot with water, add the salt, and bring to a boil over high heat.

2.  Rinse lentils in a colander and set aside. Combine 2 cups water with lentils and onion in a medium saucepan, and bring to a boil over high heat. Once it’s boiling, lower heat to medium-low, cover, and let until simmer 10 minutes. Drain, season well with salt and freshly ground black pepper, and set aside.

3. Place the rice in a large bowl and fill it with water. Rub the rice between your hands until the water is clear. Drain the rice into a colander and set aside.

4. Once the water boils, add the rice and let boil until it is half cooked, about 5 – 7 minutes (the grain will be translucent yet still starchy). Remove from heat and drain the rice.

5. Slice the potato into 1/4-inch rounds and set aside. Mix together the yogurt and half of the saffron. Add 3 cups drained rice and mix. Mix the remaining rice with 2 tablespoons oil and the remaining saffron, and reserve.

6. Return the pot to the stove over medium-high heat and add 3 tablespoons oil. Spread the potato rounds evenly to cover the bottom of the pot (overlap if necessary) and cook until just beginning to color, about 5 minutes. Top the potatoes with the rice and yogurt mixture, and spread it evenly over the bottom of the pot. Let it cook until the rice begins to form a crust, about 7 to 10 minutes.

7. Lower heat to medium and add 1/3 of the reserved rice. Top the rice with half of the lentil mixture, and alternately layer the rice and lentils (ending with the rice).

8.  Place the lid on the pot and continue steaming the rice until it is just cooked, about 7 – 10 minutes. It is done once the rice is al dente but fully cooked when you bite into it (there is no starchy taste). Remove the rice from the heat and flip it onto the serving dish, so that the crunchy part (the tadeeg) is on top.