Mujaddara

Pick over the lentils and rinse under cold water. Place in a pot and cover with cold water by 5 cm. Bring to a boil, then reduce to a gentle simmer. Cook 15–20 minutes until the lentils are just barely tender — they should still hold their shape and have a faint toothsomeness at the center. Do not fully cook them here; they will finish cooking with the rice. Drain, reserving the cooking liquid. Measure the liquid and top up with water to have 2 cups of liquid per cup of rice.

While the lentils cook, warm the olive oil in a wide, heavy pan over medium-low heat. Add all the sliced onions with a generous pinch of salt and stir to coat with oil. Cook, stirring every few minutes, for 30–40 minutes total. Do not raise the heat to rush them — the goal is slow, even browning, not scorching. In the first 15 minutes they will steam and wilt. Between 15 and 25 minutes they will begin to turn golden. Between 25 and 40 minutes they will deepen to a rich mahogany-brown, almost jammy, with a sweetness that is intensely concentrated. Reserve the oil in the pan.

Return the par-cooked lentils to the pot along with half the caramelized onions (the other half is reserved for topping). Rinse the rice and add it to the pot. Pour in the reserved cooking liquid — the lentil water adds body and earthy depth. Add cumin, cinnamon, allspice, salt, and pepper. Bring to a boil, stir once, then reduce to the lowest possible heat. Cover tightly and cook for 15–18 minutes without lifting the lid. Turn off the heat and let the pot steam, still covered, for another 10 minutes.

Spoon the cooked rice and lentils onto a wide serving platter and pile the reserved caramelized onions and all their oil generously over the top. The contrast between the pale grain base and the dark, glossy onion crown is the visual signature of mujaddara. Serve immediately with cold plain yogurt alongside — the cool, tangy yogurt is not optional, it is the counterpoint that makes the dish.