Mujadara (Lentils & Rice with Crisp Onions)

Method

1. 1

   Simmer the lentils in plenty of water until just tender but intact, about 15 minutes, then drain, keeping the cooking water.

2. 2

   Meanwhile fry the sliced onions in the oil over medium heat, stirring often, until mahogany brown, 20–25 minutes.

   💡 The onions pass through golden long before they're done — mujadara wants them nearly burnt.

3. 3

   Scoop out half the onions onto paper to crisp; stir the cumin into the rest in the pan for 30 seconds.

4. 4

   Combine the rice, lentils, cumin onions with their oil, salt and pepper in the pot with 450 ml of the lentil water.

5. 5

   Cover and cook on the lowest heat until the rice is tender, about 15 minutes, then rest off the heat for 10 without peeking.

   💡 The rest is where the grains firm up and separate — skipping it makes mush.

6. 6

   Fluff gently, crown with the crisp onions, and serve with yogurt or a sharp tomato-cucumber salad.