Persian pilaf with sweet potato and lentils

Buy or find
Red onion, 1, peeled and thinly sliced
Red wine vinegar, 1/4 cup
Caster sugar, 1 tbs
Salt, 2 tsp
Olive oil, 1 tbs
Sweet potato, 1 large, peeled and cut into 2 cm pieces
Ground cumin, 1/2 tsp
Ground coriander, 1/2 tsp
Ground cinnamon, 1/2 tsp
Ground turmeric, 1/2 tsp
Basmati rice, 1 cup
Chicken stock, 1 1/2 cups
Canned lentils, 400g can
Feta cheese, 80g, crumbled
Coriander, 2 tbs, leaves, washed and finely chopped
Pistachio dukkah, 2 tbs, to sprinkle

Do
Combine the onion, vinegar, sugar and salt in a small bowl.

Set aside for 30 minutes to macerate, drain well.

Heat the oil in a large saucepan over medium-high heat.

Add the sweet potato and cook, stirring for 5 minutes or until light golden.

Add the cumin, coriander, cinnamon and turmeric and cook, stirring, for 30 seconds or until aromatic.

Add the rice and stir to combine.

Add the stock.

Bring the to boil.

Reduce the heat to low and cook, covered, for 12 minutes or until the liquid is absorbed and the rice is tender.

Set aside, covered, to steam.

Add the lentils to the rice mixture and stir to gently combine.

Add the coriander leaves and stir to combine.

Spoon into a serving bowl.

Top with the onion and sprinkle with the fetta and sukkah.

You can macerate the onion in lime juice if the proposed macerating fluid is too strong