Lentil and Cinnamon Rice Pilaf with Grapes

Rinse the lentils under cold water and pick out any small stones or debris. Place them in a saucepan with 3 cups of water and bring to a gentle boil.

Reduce heat and simmer uncovered for 20 to 25 minutes, until the lentils are tender but still holding their shape. Drain any excess water and set the lentils aside.

In the same pot over medium heat, melt 1 tablespoon of butter with the diced onion. Cook for 8 to 10 minutes, stirring occasionally, until the onion is golden and fragrant.

Add the minced garlic, cinnamon, and turmeric. Stir for 1 minute, letting the spices bloom and perfume the butter before adding the rice.

Add the basmati rice to the pot and stir gently, coating every grain with the spiced butter and onion. Pour in 2 cups of water and the drained lentils. Season with salt.

Arrange the potato slices in a single layer on the bottom of the pot — this is your tahdig, the sacred crust. Nestle the rice and lentil mixture on top.

Arrange the potato slices in a single, overlapping layer on the bottom of the pot with 2 tablespoons of butter. Pour the rice and lentil mixture on top. This is your tahdig, the sacred crust.

Remove from heat and let rest, still covered, for 5 minutes to finish cooking through.

Melt the remaining 2 tablespoons of butter and drizzle it over the surface of the rice, letting it sink into the grains like golden rain.

To serve, place the pot on a kitchen towel and gently invert it onto a wide serving platter — lift the pot to reveal the crisp tahdig, scored by potato.

Scatter the grapes and chopped parsley over the top like jewels on silk. Serve immediately, while the crust still sings.