Cumin-Scented Rice & Yellow Split Pea Pilaf

1. Soak Yellow Split Peas

Start by soaking the yellow split peas in 1.5 cups of cold water for about an hour. Once soaked, drain the peas.

2. Cook Split Peas

Bring 3 cups of water to a boil in a pot, adding 1 teaspoon of salt. Add the drained split peas and let them boil for 6 to 7 minutes until they are tender but still firm. Drain the split peas and set them aside.

3. Cook Rice

In a separate 4-quart pot, bring 12 cups of water to a boil, adding 3 teaspoons of salt. Add the long-grain rice and let it boil for about 5 minutes. The rice should be slightly tender but not fully cooked. Drain the rice and set it aside.

4. Preheat Oven

Preheat your oven to 300°F (150°C).

5. Fry Cumin Seeds

Heat 2 tablespoons of vegetable oil in a 3–4-quart flameproof and ovenproof dish over medium heat. Once the oil is hot, add 0.5 teaspoon of whole cumin seeds. Fry the cumin seeds for 10 to 20 seconds until they begin to change color and release their aroma.

6. Combine Ingredients

Add the small white boiling onions to the dish along with the drained rice and split peas. Fry them together for 2 to 3 minutes, allowing the ingredients to mix well.

7. Bake Pilaf

Cut the 3 tablespoons of butter into small pieces and scatter them over the top of the mixture. Cover the dish with aluminum foil and place the lid on tightly. Transfer the dish to the preheated oven and bake for 45 to 60 minutes.

8. Serve

When ready, spoon the pilaf onto a warm platter and serve.