Mujadara

Heat two-thirds of the olive oil in a wide, heavy skillet over medium heat. Add all sliced onions with a pinch of salt. Cook, stirring every 3–4 minutes, for 35–45 minutes total — patience here is not optional. The onions will reduce dramatically: first they release water and become translucent (15 min), then they will start to color (25 min), then darken and concentrate into a rich mahogany sweetness (35–45 min). Do not rush with high heat — the sugars must caramelize slowly.

In a separate small saucepan, heat remaining olive oil over medium-high. Add shallot rings — the oil should sizzle immediately. Fry, stirring often, for 8–10 minutes until rings are deeply golden and just beginning to darken. They will crisp as they cool, so remove them when still slightly flexible. Drain on paper towels. They turn crispy within 2 minutes of draining.

In the same caramelized-onion pot (with the onions still in it minus the reserved portion), add lentils and cover with water or stock. Add cumin and allspice. Bring to a boil, then simmer for 15 minutes until lentils are about two-thirds cooked — still with a slight firmness. Season with salt at this point.

Stir in the rinsed rice. Ensure there is enough liquid to cook the rice — about 1.5 cm above the surface of the lentil-rice mixture. Bring back to a boil, then cover tightly with a lid and cook over very low heat for 15 minutes. Remove from heat, keep covered, and steam for 5 more minutes. Fluff gently with a fork. The lentils and rice should be cohesive but not mushy.