Lentil and Mushroom Pilaf with Caramelized Onions

1. Caramelize the Onions

1. Heat 1 tablespoon of olive oil and the butter in a wide, deep pan or Dutch oven over medium heat.
2. Add the sliced onions along with a small pinch of salt. Cook, stirring occasionally, for 12 to 15 minutes until they turn rich, deeply golden-brown, and tender.
3. Transfer two-thirds of the caramelized onions to a small plate and set aside to use as a topping later.

2. Sauté the Mushrooms and Aromatics

1. Increase the heat to medium-high and add the remaining tablespoon of olive oil to the same pan with the remaining onions.
2. Toss in the sliced chestnut mushrooms and cook without moving them too much for 4 to 5 minutes, until browned and nicely softened.
3. Add the minced garlic, ground cumin, allspice, and cinnamon. Stir continuously for about 1 minute until fragrant.

3. Simmer the Pilaf

1. Pour in the rinsed basmati rice and stir well for 1 minute to coat every grain in the spiced oil.
2. Pour in the hot vegetable stock, salt, and black pepper, stirring once to combine.
3. Bring the liquid to a rolling boil, then immediately lower the heat to the lowest setting, cover the pan tightly with a lid, and let it cook undisturbed for 12 minutes.

4. Combine and Rest

1. Remove the lid quickly, gently scatter the drained lentils over the top of the rice (do not vigorously mix yet), and replace the lid.
2. Turn off the heat entirely and let the pan sit, covered, for 5 minutes so the steam finishes cooking the rice and heats the lentils through.
3. Remove the lid and use a fork to gently fluff the rice and fold the lentils throughout.

5. Finish and Serve

1. Spoon the warm pilaf into serving bowls.
2. Crown each portion with the reserved golden caramelized onions and a scattering of fresh chopped parsley before serving.