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Persian Rice with Lentils

Persian Rice with Lentils

This simple and healthy Iranian dish is made with Tilda Pure Basmati, lentils, and spices. If you’re busy, make one big batch to last you for 2–3 days and serve it with a delicious curry or grilled meat.

  • Easy
  • Serves 6




  • 1 cup of Puy Lentils
  • ½ cup of Tilda Original Pure Basmati rice
  • 2 cups of Water
  • Pinch of Himalayan Salt or Sea Salt
  • ½ tsp. Saffron
  • 2 tsp. mixed spices (Cumin, Turmeric, Cardamom, Cinnamon)
  • Pinch of Black Pepper
  • 2 Onions, diced
  • 2 tbsp. Coconut Oil
  • 1 handful of roasted Pecans
  • 1 tbsp. Chilli Oil


  1. Cook the lentils in salted water for 20-30 minutes, drain the water and set aside

  2. Cook the Pure Basmati as per the instructions on the pack

  3. Fry the diced onions in coconut oil, until golden

  4. Transfer the cooked rice to a large bowl and add the lentils, caramelised onions, spices, raisins, pecans and chili oil

  5. Combine the ingredients and serve hot or allow to cool