Rice (Basmati tastes best)
Lentils (I use about 1 cup lentils to two or three cups rice, but this is to taste)
Other possible ingredients include: Raisins, to taste about 1/2 the amount of the lentils. Moisten with hot water until puffy. Dried apricots, Pine nuts or your substitute--I like pecans Dairy free margerine or oil
Possible garnishes: Caramelized onion, tomato
Boil rice and lentils separately until just chewy. (The lentils will take longer.) Drain off water. In the bottom of your largest, thickest pot, melt margerine or pour in small amount of oil, and heat. Spoon in enough rice to cover the bottom of the pot about 1/4 inch deep, and mix in with the melted margerine. Spread smoothly over the bottom of the pot. Add alternate layers of rice and lentils and, if you wish, the raisins or apricots and nuts. Heap it in the pot, keeping it away from the sides of the pan as much as possible. With the handle of a spoon poke three holes from the top of the heap all the way to the bottom. Wrap a tea towel or very absorbent paper towel around the lid of the pot--the towel will be on the INSIDE of the lid, wrapped around to the top to keep it from touching the burner of the stove. Cover pan tightly and steam on very low heat until done. The water the rice and lentils have already absorbed should be enough--do not add any water. The sides of the pot should be just hot enough so that you can touch it for a second or two, but not longer. When done, turn upside down on platter. It should hold its form and be topped with a golden crust, known as tadik. If you prefer, you can line the bottom of the pan with potato slices instead of the rice. If youprefer not to have any crust at all, do not put the holes in the layered heap of rice and lentils--this will keep in more moisture.