Mujaddara

Instructions

1. 1

   Heat 6 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, for 35-45 minutes until deeply golden brown and caramelized. Reduce heat as needed to prevent burning. Remove half the onions and set aside for topping, leaving the rest in the pan.

2. 2

   While onions cook, place lentils in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender but still hold their shape. Drain, reserving 2 1/2 cups of the cooking liquid.

3. 3

   Add the remaining 2 tablespoons of olive oil to the pan with onions. Stir in cumin, coriander, allspice, and cinnamon, cooking for 30 seconds until fragrant.

4. 4

   Add the rinsed rice to the pan and stir to coat with the spiced onion mixture. Cook for 2 minutes, stirring frequently.

5. 5

   Add the cooked lentils, reserved cooking liquid, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

6. 6

   Remove from heat and let stand covered for 10 minutes. Fluff gently with a fork, discard bay leaves, and season to taste.

7. 7

   Transfer to a serving platter and top generously with the reserved caramelized onions. Garnish with fresh parsley and serve with yogurt on the side.