Basmati rice pilaf with lentils and ghee caramelized and spiced onions

Meal Type: Dinner
Product Type: Ghee Clarified Butter

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
basmati rice

Basmati rice pilaf with lentils and ghee caramelized and spiced onions


Rice pilaf is a delicious dish, one that we devour with our eyes and, at first bite, feel we’re eating something special. The Truly Grass Fed ghee caramelized onions will offer a perfect touch to the recipe.


  • 1 cup of basmati rice washed and drained
  • 1/3 cup regular lentils
  • 3 cups water
  • 6 saffron pistils
  • 3 large onions, 1diced and 2 thinly sliced
  • 6 tbsp Truly Grass Fed Ghee Butter
  • 1 tsp sugar
  • 2/3 cup sliced almond (or pistachios)
  • 1/2 cup golden raisins
  • 1 stick of cinnamon
  • 2 cardamom pods
  • ½ tsp cumin
  • 1 piece of anise star
  • 1 bay leaf
  • salt and pepper to taste


  • Put the rice in a bowl with the lentils and 2 and 1/2 cups of water. Soak for 30 minutes.
  • Boil the remaining water, add the saffron, and let it rest for about 15 minutes.
  • Heat 2 tbsp of ghee in a large saucepan; add the sliced onion and a pinch of salt and stir. Cook it in medium heat for about 10 minutes, mixing once in a while, until the slices are soft. Sprinkle with the sugar, season with salt and pepper, cook for another 5 minutes or until the onion is golden and caramelized. Transfer it to a bowl and set it aside.
  • In the same pan, heat 1 tbsp of ghee and then golden the almonds. Add the raisins, let them heat, and set them aside.
  • Add the remaining ghee to a medium pan and slightly golden the diced onions. Add the cinnamon, cardamom pods (crush them with a knife blade), cumin, anise, and bay leaf. Wait until fragrant.
  • Drain and set aside the soaking water of the grains. Put together the rice and the lentils in the onion and spices pan and mix well.
  • Gather the soaking water and the saffron water with salt and cook in slow heat with the pan lid for about 15 minutes, until grains are soft yet firm.
  • Turn off the heat and let it rest for 5 minutes. Take off the lid and, with a fork, gently loosen the grains. Take off the cinnamon, the anise, and the cardamom pods and stir in almonds and raisins.
  • Serve in a tray and spread the onions on top.
  • Prep Time: 45minutes