Preheat and prepare peppers: Preheat your oven broiler (or set to 450°F / 230°C). Line a rimmed baking sheet with foil. Leaving peppers whole and uncut helps them blister and char evenly without drying out; the skin will blacken and be easy to peel. Place the whole peppers on the sheet and roast 20–25 minutes, turning once, until skin is well blistered and blackened in spots.

Steam and peel peppers: Transfer blistered peppers to a bowl and cover tightly with plastic wrap or a lid for 10 minutes — this traps steam and loosens the skins so they slip off easily. Peel, seed, and slice the peppers into 1/2-inch strips. Charring adds smoky complexity and the short steam keeps them tender and moist.

Parboil potatoes: While peppers roast, scrub the potatoes and cut into 1/2-inch dice. Place in a pot, cover with cold salted water, bring to a simmer and cook 6–7 minutes until just tender at the edge but not falling apart. Parboiling shortens frying time and cooks the centers so the outside crisps without the inside being raw.

Dry and season potatoes: Drain the potatoes and spread on a clean kitchen towel; pat dry thoroughly — moisture prevents browning. Toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and a pinch of black pepper. Dry, oiled potatoes will brown and crisp better when seared.

Crisp the potatoes: Heat a 12-inch heavy skillet (cast iron ideal) over medium-high heat until shimmering. Add 2 tablespoons olive oil. Add the potatoes in a single layer — don’t crowd the pan; work in batches if necessary. Let them sear undisturbed 3–4 minutes to develop a golden crust, then stir and continue to cook 4–6 minutes until deeply golden and crisp. High heat and minimal stirring create those restaurant-quality crispy edges.

Remove potatoes and rest: Transfer crisped potatoes to a plate lined with paper towel and season lightly with salt. Keep warm in a low oven (200°F / 95°C) while you finish the dish; resting keeps them crispy but not overcooked.

Begin the pilaf aromatics: Reduce heat to medium and wipe the skillet clean. Add 1 tablespoon butter and 1 tablespoon olive oil; when the foam subsides, add one thinly sliced onion and a pinch of salt. Cook low and slow 10–12 minutes, stirring occasionally, until very soft and translucent — this sweet base will infuse the rice with mellow onion flavor. Add half the minced garlic in the last 60 seconds to avoid burning.

Toast the spices: Stir in the smoked paprika and cumin and cook 30 seconds to 1 minute until fragrant — toasting the spices in fat blooms their oils and elevates the aroma and depth of the pilaf.

Cook the rice (pilaf method): Add the dry rice to the skillet and stir to coat each grain in the flavored fat; this step gives the rice a nuttier flavor and prevents clumping. Add 3 cups cold water and 1 teaspoon salt. Bring to a gentle boil, reduce to the lowest simmer, cover tightly and cook 15–18 minutes (or to package instructions) until the water is absorbed and rice is tender. Resist lifting the lid while it cooks so steam cooks the rice evenly.

Steam-rest the rice: Remove from heat and let the covered pot rest 10 minutes to finish steaming — this firms the grains and keeps them fluffy rather than sticky.

Caramelize the remaining onion: While rice rests, in a separate small skillet melt the remaining 1 tablespoon butter over medium-low heat. Add the other thinly sliced onion with a pinch of salt and cook 12–18 minutes, stirring occasionally, until deep golden brown and sweet. Caramelizing separately ensures a glossy, sweet topping without coloring the main pilaf.

Finish and combine: Fluff the rice with a fork to separate the grains. Stir in the charred pepper strips, the crisped potatoes (reserve a few for garnish if desired), the remaining minced garlic, lemon juice and chopped parsley. Gently fold to combine — folding preserves the crisp exterior of the potatoes and the texture of the rice instead of mashing them.

Adjust seasoning and plate: Taste and adjust salt and pepper. Transfer to a warm serving dish and top with the caramelized onions. The contrast of hot pilaf and syrupy onions creates a restaurant-style finish.

Serve suggestions: Serve family-style with lemon wedges on the side. This dish can be enjoyed as a vegetarian main or alongside grilled fish or roasted chicken for a heartier meal.