Instructions: To make clarified butter, heat butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (youll need 3/4 cup), leaving milky residue in pan. Discard residue.

Heat 1/2 cup clarified butter or oil over medium to high heat. Saute onions until pale gold, 15 minutes. Remove with slotted spoon and set aside.

Pour remaining clarified butter or oil into saucepan. Add lentils and hot water to cover. Bring to boil on medium-low heat and simmer until lentils are tender outside but center is still hard, 15 to 20 minutes.

Add rice and allspice and season with salt to taste. Stir and cook on high heat 3 to 4 minutes, then reduce heat to low and cook until rice is tender, 15 to 20 minutes, adding more water for rice to finish cooking, if necessary.

Let lentil-rice mixture sit in pot 3 to 4 minutes, then stir and pour on big plate. Stir in onions before serving.

This recipe yields 4 main-dish servings, 8 side dish servings.

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