Chalau-e Adas (adas chalau)

Instructions

1. Rinse the rice and the lentils separately under cold water.
2. Slice the onions and fry them in the oil over medium heat until brown and crispy, about 12 minutes.
3. Set aside half of the fried onions for garnish.
4. In a pot, cook the lentils in 400 ml of salted water for 15 minutes, then drain them, reserving the water.
5. Add the rice, cumin, turmeric and the rest of the fried onions to the pot with 350 ml of the lentil cooking water and the lentils.
6. Bring to a boil, then cover and cook over very low heat for 25 minutes.
7. Let it rest for 5 minutes, then serve sprinkled with the reserved fried onions.