Mujaddara (Lentils and Rice with Caramelized Onions)

Method

1. 1

   Rinse the lentils and rice in separate bowls until the water runs clear, then set the rice aside to soak while you start the onions.

2. 2

   Heat the olive oil in a skillet over medium-low heat and add the sliced onions. Fry slowly, stirring occasionally, until they collapse and deepen to a mahogany brown — 25 honest minutes.

   💡 Golden onions make nice rice. MAHOGANY onions make mujaddara. Push further than instinct says; if they threaten to catch, lower the heat rather than rushing them.

3. 3

   Meanwhile, bring a pot of salted water to a boil and cook the lentils for 12 minutes, until just tender but not falling apart.

4. 4

   Drain off any excess water, then stir the rice, cumin and a little salt into the lentils and add water to cover by 1.5cm.

5. 5

   Stir in half of the fried onions, cover the pot, and cook over low heat for 15 minutes, until the rice is tender and the liquid is absorbed.

6. 6

   Remove from the heat and let the pot rest, still covered, for 10 minutes so the rice finishes steaming.

   💡 Lifting the lid early lets steam escape and leaves the bottom layer underdone — the rest is not optional.

7. 7

   Crown with the remaining onions and their oil, and serve warm or at room temperature with yogurt and a sharp salad.