Jeweled Biryani

Preheat the oven to 425°F. Rinse and sort the lentils. Add the green lentils and 2½ cups water to a medium saucepan. Bring to a boil, cover, and reduce heat to low. Simmer lentils for 12 minutes, and add the rice. Continue cooking until rice and lentils are tender and water has been absorbed, 10 to 12 minutes.

Transfer squash to a baking sheet. Toss with curry powder, 2 tsp vegetable oil, and a pinch of salt and pepper. Roast squash until tender and slightly browned, about 15 to 18 minutes.

Thinly slice the cucumber into rounds and place in a medium bowl. Toss with juice from just half the lemon, 1 tsp olive oil, and a pinch of salt. Let cucumbers marinate until it’s time to serve. Thinly slice the scallions. Pick the mint leaves from the stems and tear into large pieces.

Chop the apricots. Place a large nonstick skillet over medium-low heat with the coconut oil. Add the chopped apricots, raisins, and cashews and cook until the fruit is puffy and cashews are golden brown, about 3 to 4 minutes.

Once the rice is cooked, add it to the skillet with the toasted fruit and nuts. Gently stir to combine. Add remaining lemon juice and just half of the sliced scallions and season with salt. Gently stir in the curry roasted butternut squash.

Serve the jeweled biryani family-style on a platter. Top with remaining sliced scallions and torn mint leaves. Serve with marinated cucumbers. Dig in!