Mujaddara (Lentils and Rice with Crispy Onion)

Heat the olive oil in a wide, heavy-bottomed pan over medium-high heat. Add all the sliced onions — the pan will be very full. Cook, stirring every 3–4 minutes, for 35–45 minutes. The onions will shrink dramatically, releasing water first, then slowly browning as the water evaporates. In the last 10 minutes, increase heat to high and stir more frequently as the onions caramelize. The goal is deeply browned, almost crispy onions that are sweet and complex. Remove two-thirds of the onions and set aside as the topping. Leave one-third in the pan.

In the same pan with the remaining one-third of the caramelized onions, add the ground cumin, coriander, and allspice. Stir for 30 seconds. Add the rinsed lentils and the water. Bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes until the lentils are partially tender but still have a slight bite — they are not done yet. Season generously with salt.

Add the rinsed basmati rice to the partially cooked lentils and stir to combine. Check the water level — there should be enough to just cover the mixture by 1cm. Add a splash more if needed. Bring to a boil, then cover tightly and reduce heat to the lowest setting. Cook for 15 minutes. Do not lift the lid. Remove from heat and let steam, covered, for 10 more minutes. Fluff with a fork. The lentils and rice should be cooked through and have absorbed all the liquid.

Plate the mujaddara in a wide, shallow bowl or deep plate. Pile the reserved caramelized onions on top — do not stir them in; the contrast of the soft, spiced rice-and-lentil base with the crispy, sweet onion crown is the dish. Serve with plain yogurt, a salad of chopped tomato and cucumber, and warm flatbread.