Name: Desert Oasis Lentil & Date Pilaf
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/4 cup brown lentils; 1/2 small yellow onion, finely diced; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/2 teaspoon salt; 1 cup water; 3 Medjool dates, pitted and chopped; 2 tablespoons sliced almonds; 1 tablespoon fresh mint, chopped; 2 tablespoons pomegranate arils; Freshly ground black pepper, to taste

Desert Oasis Lentil & Date Pilaf

CrushedLemon1034

A vibrant celebration of Middle Eastern flavors and textures, this Desert Oasis Lentil & Date Pilaf is designed for solo enjoyment, but feels like a feast. Fragrant basmati rice and earthy brown lentils form the base, simmered with warming spices and sweet dates. Toasted almonds provide a nutty crunch, while fresh mint and pomegranate arils add brightness and visual allure. It’s a harmonious blend of sweet, savory, and spice—comforting yet unexpected—perfect for a nourishing main or an exquisite side. Quick to prepare, beginner-friendly, and stunning on the plate, it brings the mystique of a desert oasis to your table.

Ingredients

Instructions

Rinse the rice and lentils separately under cold water until the water runs clear. Set aside.
Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the cumin, cinnamon, and allspice; cook for 30 seconds until fragrant.
Add the rinsed lentils, rice, salt, and 1 cup of water. Bring to a simmer.
Reduce heat to low, cover, and cook for 20-22 minutes, or until the lentils and rice are tender and water is absorbed. If needed, add a splash more water to prevent sticking.
While the pilaf cooks, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.
Once the rice and lentils are cooked, gently fluff with a fork. Stir in the chopped dates and half of the mint.
Transfer pilaf to a serving dish. Top with toasted almonds, pomegranate arils, remaining mint, and a few grinds of black pepper.
Serve warm as a main or hearty side.