Step 1

Place the lentils in a medium saucepan. Cover with 1 3/4 cups water and add 1 tsp of salt. Partially cover and bring to boil over medium high heat. Reduce heat to medium-low and cook until all the water has evaporated and the lentils are softened but not completed cooked through, 20 minutes al dente. Drain cooked lentils and set aside.

Step 2

Place the rice, stock and 2 tablespoons of butter in a large pot or dutch oven and bring to a boil over high heat. Add the remaining 2 teaspoons of salt and stir well. Cover the pot and reduce heat to low, cooking just until the stock has been absorbed, approximately 10 minutes.

Step 3

Meanwhile, prepare the dried fruit mixture in a skillet. Melt the remaining 2 tablespoons of butter over medium heat and add the onion. Cook, stirring constantly, until golden brown, about 10 minutes.

Step 4

Reduce heat to medium-low and add the dates, raisins, cinnamon, saffron water and sprinkle of salt. Stir and cook until the dried fruit has softened, about 3 minutes. Remove from the heat and cover so it doesn't dry out. Reserve 1-2 tablespoons to use as a topping when serving.

Step 5

Once the rice has absorbed all the water, sprinkle in the cumin and gently mix. Fold in the lentils and dried fruit mixture.

Step 6

Gently fluff with a fork then scatter some of the reserved dried fruit mixture on top. Serve hot.