Rice and Lentil with Carrots

Once it is cold people would like to try hot cuisine like Ash or Soup. Here is a recipe which will be great for cold days!
Ingredients
Serves 4
2 1/2 cups Rice
1 1/2 cups lentils
2 Carrots, medium
Sultana raisins, a fistful
1 medium onion, chopped finely
Salt and turmeric powder for seasoning
1 tablesppoon powdered cinnamon,
1 tablespoon Polo spices including dried Mohammadi flowers petals, cardamom, pepper, green and black cumins, paprika, nutmeg, and clove
Brewed saffron, 2 tablespoons
Sesame oil, 2 tablespoons
Directions
Soak in water lentils and rice separately. Cook lentils with some water and turmeric powder in a saucepan. Take a small pan and put finely chopped onion in drops of sesame oil along with a pinch of turmeric powder. Sauté a bit and then add the chopped carrots and all the spices except from cinnamon. Reduce the flame to low and sauté till carrots are softened.
Do strain the rice after putting it into a pot of boiling water. In a proper pot, spread a layer of the strained rice at the bottom and cover the top with the carrots mixture, cooked lentils, sautéed raisins and unprocessed cinnamon. Close the lid wrapped in a piece of cloth and allow the steam to come out. A few minutes before removing the pot from the heat add in the brewed saffron all over the dish. Once prepared, transfer to a serving dish and serve hot with fresh herbs like leek, parsley and basil leaves. Bon Appetit!
The dish strengthens the brain and is good for making blood cells.