Basmati rice pilaf with garam masala

1. In a small saucepan, bring 2 c of water to a boil.
2. Add ½ t salt and lentils.
3. Reduce heat and sinimer for 20 to 25 minutes, or until tender.
4. Drain and keep warm.
5. Rinse rice under running water until water runs clear.
6. Drain well.
7. Bring remaining 2 ½ c water and ¼ t of the saffron to a boil.
8. In a saucepan, heat 1 t butter over medium heat.
9. Add onion, ¼ t of the saffron, and ¼ t of the garam masala.
10. Cook until onions are soft and transparent.
11. Add rice and cook, stirring, for 1 minute.
12. Add boiling water, ¾ t salt, and pepper, and return to a boil.
13. Reduce heat to low, cover, and allow to simmer for 20 to 25 minutes.
14. Meanwhile, peel, halve, and seed papaya.
15. Cut one half into ¼-inch cubes and the other half into long ¼-inch-thick strips.
16. In a small skillet, heat ½ t butter, add papaya cubes and half of the remaining saffron and garam masala.
17. Cook over low heat for 1 minute.
18. Remove pan from heat and toss papaya together with rice, lentils, and cilantro leaves.
19. In same skillet, saute papaya strips with remaining butter, saffron, and garam masala.
20. Top pilaf with papaya strips and garnish with silver leaf, if desired.
21. Martha stewart living/feb.
22. & march/94 scanned & fixed by di and gar