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2 T olive oil
½ onion
1 clove of garlic
1 cup brown basmati rice
½ cup brown lentils
3 cups water
1 teaspoon ground coriander
1 vegetable bouillon cube
1 bay leaf
1 pinch of saffron soaked in warm water
1/3 cup shelled pistachios
1/3 cup dried apricots, cut into small pieces
1/3 cup dried cherries
Parsley for garnish

Soak the rice in cold salted water for about ½ an hour.
Soak the lentils in cold water for ½ an hour.
Slice the onion lengthwise in thin crescent moons.
Crush the garlic.
Heat up the olive oil in a pot until hot.
Add the onions and begin to sautee.
After the onion has been cooking for a minute or two, you can add the garlic. Once they are translucent, add the coriander and bay leaf, and let the onions and garlic absorb their flavors.
Add the rice, and mix with a wooden spoon.
Pour in 3 cups of water, the bouillon cube and the saffron and bring to a boil.
Once it comes to a boil, turn it to a simmer, and let it cook for 30 minutes.

Cut the apricots up into small squares, and then cover with warm water.
Cover the cherries with warm water.
Softening the dried fruit allows them to meld better at the end.

After the rice has cooked for 30 minutes add the lentils to the pot. Cover and continue cooking for another 20 minutes. This should be about 50 minutes total.
After 50 minutes, open the lid and check that the rice and the lentils have absorbed the water.
Drain the cherries and apricots, and toss into the rice, along with the pistachios. Stir with a fork gently to mix them together, and then cover and let sit for another 10 minutes.
Serve in a big ceramic bowl and garnish with freshly torn parsley and some roughly chopped pistachios.