Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the vegetables and garnishes: dice 4 ounces yellow onion, mince 2 garlic cloves, cut 8 ounces Roma tomatoes into thick wedges, chop 1/4 cup parsley, and zest and juice 1/2 lemon. Separately rinse 3/4 cup lentils and 1/2 cup white rice.

2. 2.

   Place the rinsed lentils in a saucepan with 3 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, reduce to a steady simmer, and cook uncovered for 12 minutes, until barely tender but not soft; drain well.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and cook for 7 minutes, stirring occasionally, until golden. Add the minced garlic and cook for 30 seconds.

4. 4.

   Stir the rinsed rice and drained lentils into the aromatics along with:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground allspice
   • 1/4 teaspoon ground black pepper
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1 cup water

   Bring to a simmer, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

5. 5.

   While the pilaf simmers, heat 1 tablespoon extra-virgin olive oil in a second skillet over medium-high heat. Add the tomato wedges in one layer and cook for 2 minutes per side, until lightly blistered but still holding their shape. Season with 1/2 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon ground black pepper.

6. 6.

   Fluff the pilaf and fold in the prepared parsley, lemon zest, and lemon juice. Spoon into shallow bowls and plate the blistered tomatoes alongside.

Want more detail? See the temperature guide.