Soak the rice for 30 minutes to 1 hour in advance. For each cup of rice, add 1 teaspoon of salt to the soaking water.

Soak the lentils for 30 minutes, then cook them until tender but still holding their shape (do not overcook).

Slice the onion and sauté it with salt, pepper, and turmeric until golden.

Add the washed raisins and a little cinnamon, and sauté for about 5 minutes.

Parboil the rice with a little turmeric until the grains are tender but not broken, then drain it.

Add oil and turmeric to a pot. Once heated, place bread at the bottom of the pot for the tahdig (crispy crust).

Layer the rice and lentils in the pot.

Cover and let the rice steam over low heat for 30–40 minutes until fully cooked.