4-1/2 cup Water
1-1/4 teaspoon Salt
3/4 cup Green lentils
2 cup Basmati rice
1 teaspoon Saffron threads
1 tablespoon Plus 1 teaspoon unsalted butter
1 lg Onion, peeled, halved, and thinly sliced
1/2 teaspoon Garam Masala
1/4 teaspoon Freshly ground pepper
1 Papaya
1/4 cup Loosely packed cilantro leaves
Decorative silver leaf (opt.)
Yield: 6 servings
In a small saucepan, bring 2 C of water to a boil. Add 1/2 teaspoon salt and lentils. Reduce heat and simmer for 20 to 25 minutes, or until tender. Drain and keep warm.
Rinse rice under running water until water runs clear. Drain well. Bring remaining 2-1/2 C water and 1/4 teaspoon of the saffron to a boil. In a saucepan, heat 1 tablespoon butter over medium heat. Add onion, 1/4 teaspoon of the saffron, and 1/4 teaspoon of the garam masala. Cook until onions are soft and transparent. Add rice and cook, stirring, for 1 minute. Add boiling water, 3/4 teaspoon salt, and pepper, and return to a boil. Reduce heat to low, cover, and allow to simmer for 20 to 25 minutes.
Meanwhile, peel, halve, and seed papaya. Cut one half into 1/4-inch cubes and the other half into long 1/4-inch-thick strips. In a small skillet, heat 1/2 teaspoon butter, add papaya cubes and half of the remaining saffron and garam masala. Cook over low heat for 1 minute. Remove pan from heat and toss papaya together with rice, lentils, and cilantro leaves.
In same skillet, sauté papaya strips with remaining butter, saffron, and garam masala.
Top pilaf with papaya strips and garnish with silver leaf, if desired.