Rice with Lentils 2 cups Basmati rice 1 onion, peeled and thinly sliced 1/4 teaspoon salt 1 cup lentils 3/4 raisins 1¼ pitted dates 1/2 cup slivered orange or tangerine peel 1 teaspoon Persian allspice 1/4 butter 2 tablespoons oil Cook lentils for 15 to 20 minutes in three cups water and 1/2 teaspoon salt until tender. Drain and set aside. Chop and sauté onion. Then mix with raisins, dates, and orange peel. Cook until golden brown and set aside. Bring 8 cups of water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes, stirring gently with a wooden spoon to loosen any grains that my have stuck to the bottom. Bite a few grains. If rice feels soft, it is ready to be drained. Drain rice in a large, fine-mesh colander and rinse in 2 or 3 cups warm water. Before serving, place a spatula of rice on a serving platter, than alternate with layers of lentils, onion, raisins, dates, orange peel and rice. Add the rice to the pot, cover and simmer 20 minutes over medium heat. As soon as the water has evaporated, sprinkle 1 teaspoon Persian allspice and pour butter on top of the rice. Place a dish towel or paper towel over the pot and cover firmly with the lid to prevent steam from escaping. Cook 40 minutes over low heat. Remove the pot from heat and allow to cool for 5 minutes on a damp surface without uncovering it. Remove rice with spatula to a serving platter. Then remove the crust. From Chef and Proprietor Alex Mims of the Ali Baba Restaurant in Hoover, Alabama middle eastern recipe index christina m k al-sudairy buy the book!