Charred Pomegranate Lentil Pilaf Cups with Dill Pistachio Yogurt

Charred Pomegranate Lentil Pilaf Cups with Dill Pistachio Yogurt 🌿✨ This is a bright, cosy grain dinner built around contrast: fluffy basmati rice, tender lentils, deeply charred onions, ruby pomegranate seeds and a cold dill-pistachio yogurt spoon. The pilaf is warm and fragrant, while the yogurt keeps every bite fresh instead of heavy. Serve it in small bowls or cups for an easy dinner, lunch prep or a colourful sharing table. 🍚 Yield: 4 servings Time: about 45 minutes Ingredients: For the pilaf: - 220 g basmati rice, rinsed until the water runs mostly clear - 300 g cooked brown or green lentils, drained well - 2 medium onions, thinly sliced - 2 tbsp olive oil, plus extra to finish - 2 garlic cloves, finely grated or minced - 1 tsp ground cumin - 1 tsp ground coriander - 1/4 tsp ground cinnamon - 1/2 tsp fine salt, plus more to taste - 1/2 tsp freshly ground black pepper - 450 ml vegetable stock or water - 120 g pomegranate seeds, plus extra to serve - 2 tbsp chopped dill or parsley - 1 tbsp lemon juice For the dill pistachio yogurt: - 250 g thick Greek yogurt - 35 g pistachios, finely chopped, plus extra to serve - 2 tbsp chopped dill - 1 tbsp lemon juice - 1 tsp finely grated lemon zest - 1 small garlic clove, finely grated - 1 tbsp olive oil - Pinch of fine salt Method: 1. Cook the rice. Put the rinsed rice in a pan with the stock or water and a pinch of salt. Bring to a simmer, cover, reduce the heat to low and cook for 10-12 minutes. Turn off the heat and leave covered for 8 minutes, then fluff with a fork. 2. Char the onions. While the rice cooks, heat the olive oil in a wide pan. Add the sliced onions with a pinch of salt and cook over medium-high heat for 12-15 minutes, stirring often, until the edges are dark golden and lightly crisp. Lower the heat if they catch too quickly. 3. Season the pilaf. Add garlic, cumin, coriander, cinnamon and black pepper to the onions. Stir for 45 seconds, then fold in the lentils. Cook for 2-3 minutes until the lentils are hot and glossy. 4. Finish the grains. Add the cooked rice to the lentil pan and fold gently so the grains stay fluffy. Stir in lemon juice, chopped herbs and most of the pomegranate seeds. Taste for salt; the pilaf should be savoury, warm-spiced and bright. 5. Make the yogurt. Stir Greek yogurt with pistachios, dill, lemon juice, lemon zest, garlic, olive oil and salt. Keep it cold and thick. If it feels too stiff, loosen with 1-2 tsp water or lemon juice. 6. Serve. Spoon the pilaf into shallow cups or bowls. Add a generous spoon of dill pistachio yogurt, then finish with extra pomegranate, pistachios, herbs, black pepper and a small drizzle of olive oil. 🥄 Serving and storage: - Serve warm pilaf with cold yogurt for the best contrast. - Add cucumber, roasted aubergine or grilled halloumi if you want a bigger plate. - Store pilaf and yogurt separately for up to 3 days. - Reheat the pilaf gently with a splash of water, then add the cold yogurt and toppings after warming. Save this for a colourful weeknight dinner or a make-ahead lunch bowl. 🌿