A nutty brown rice and lentil dish with caramelised onions, dates, and jewel-like berries is flavoursome, festive, and full of symbolic sweetness — perfect for Rosh Hashanah, Succot, and beyond.

Method

• Warm 3 tbsp of the olive oil in a frying pan. Add the onions, a pinch of salt and pepper, sugar and a couple of tablespoons of water. Stir, cover and cook on a low flame, stirring occasionally, for 15-20 minutes until the onion is soft, caramelised and golden. If still not golden by then, slightly increase the heat for a minute.
• Meanwhile, rinse the lentils thoroughly and check for (and discard) any small stones. Take a medium shallow saucepan – ideally non-stick – and add the remaining 2 tbsp oil together with the spices (cumin, turmeric, paprika and (if using) the caraway plus two of the sliced dates. Stir over low-medium heat and then add the lentils. Stir well and add the cold water. Stir again and bring to the boil, uncovered, then boil (still uncovered) for 10 minutes over low-medium heat until the lentils are still firm but are starting to soften.
• At this stage add the brown rice, salt, and 1 tbsp of the caramelised onions to the lentils in water. Stir, cover, and simmer gently for 20–25 minutes until the water is absorbed and the rice and lentils are just tender. If the rice is cooked but there is still a little water, remove the lid and cook on high heat for a couple of minutes.
• When the rice and lentils are cooked switch off, remove from the heat and keep them covered with a tea towel under the lid until ready to serve.
• When ready to serve, gently break the rice and lentils with a fork and mix in half of the remaining onions, 1 tbsp dried berries and 1 tbsp of the almonds. Transfer into a serving platter or bowl and top with the remaining onions, dried berries, flaked almonds and dates. Sprinkle fresh parsley and serve.

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