Persian Rice with Lentils, Caramelized Onions, Dates and Raisins

Method

1. Rinse the rice thoroughly under cold water until the water runs clear. Place in a bowl, cover with cold water (the water should be about 2 inches above the rice) and soak for at least 30 minutes, or overnight for best results. Drain well.
2. In a mortar, grind the saffron threads with a pestle until powdered. (Alternatively, use a spice grinder.) In a small bowl, mix the ground saffron with 1/3 cup water and set aside to bloom.
3. In a medium saucepan, add the lentils and cover with water (2 inches above the lentils). Bring to a boil over medium-high heat. Cook for about 20 minutes, until the lentils are tender on the outside but still slightly firm in the center. Drain them in a fine-mesh strainer.
4. Return the drained lentils to the saucepan (off the heat). Add the cinnamon and 1 tablespoon of olive oil, and stir gently to combine. Set aside.
5. Line a plate with paper towels and set it near the stove. In a large cast-iron skillet over medium-high heat, heat the remaining 3 tablespoons of olive oil until shimmering. Add the sliced onions and sauté, stirring often, until they turn golden and crispy, about 20 minutes. Reduce the heat if needed to prevent burning. Using a slotted spoon, transfer the onions to the paper towel-lined plate to drain.
6. In the same skillet over low heat, add the raisins and stir for about 1 minute, just until they are coated with the onion-flavored oil. Transfer the raisins to a bowl and set aside.
7. In a large non-stick pot, bring 8 cups of water and the salt to a boil over high heat. Add the rice and cook for 5–7 minutes, until the grains are slightly softened but still firm. Drain the rice in a fine-mesh strainer, then transfer it to the pan with the lentils and cinnamon mixture. Stir gently to combine. Rinse and dry the pot you used for the rice.
8. In a medium mixing bowl, combine 1 cup of the rice-lentil mixture with 1 tablespoon of the bloomed saffron water. Stir very gently until the rice turns yellow.
9. Pour the neutral oil into the clean pot you used for the rice. (Do not turn on the heat yet.) Spread the saffron rice-lentil mixture evenly over the bottom, pressing it into a flat layer with the back of a spoon.
10. Add the remaining rice-lentil mixture on top (do not press down). Scatter the caramelized onions, raisins, and quartered dates over the rice. Drizzle the remaining saffron water over the top. Using the end of a spoon, poke 5 holes all the way through the rice to the bottom of the pot.
11. Cover the pot with a tight-fitting lid and turn the heat to high. Once steam rises (about 5 minutes), reduce the heat to low. Wrap a clean tea towel around the lid (to catch condensation) and cover again. Let the rice steam on low heat for 1 hour, without lifting the lid.
12. Remove the lid and gently fluff the rice with a fork to mix the layers. Spoon the rice onto a serving platter. Use a spatula to loosen the crispy tahdig from the bottom of the pot, then lift it out carefully. Serve the tahdig whole or broken into pieces around the rice.