Prep 15 min - cook 35 min - serves 5
Armenian-Style Daliya and Lentil Pilaf
A simple grain and lentil pilaf built on a properly caramelised onion base, closer to Armenian home cooking than to any restaurant version.
Before you cook
The onions want real colour, cooked well past soft into a deep golden brown, because they carry most of the dish's flavour.
Rest the pilaf covered off the heat once cooked. That resting time is what lets the grain finish absorbing steam evenly.
Method
Warm the oil and cook the onion slowly until deeply golden brown.
Stir in the tomato paste and cook for one minute until darkened.
Add the daliya and toast it in the paste for two minutes.
Rinse the lentils and add them along with the water and salt.
Bring to the boil, then cover tightly and drop to the lowest heat.
Cook for eighteen minutes without lifting the lid at any point.
Turn off the heat and let it rest, covered, for a further ten minutes.
Lift the lid only now, once the resting time has finished.
Fluff gently with a fork rather than stirring it firmly.
Season with black pepper and serve warm as a main dish.
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