Mujaddara

Method

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1. 1Rinse the lentils and put them in a pot with 600 ml of the water. Bring to a boil and simmer for 15 minutes, until they start to soften but are still firm and whole; don't drain them.
2. 2Meanwhile, rinse the rice until the water runs clear and drain.
3. 3Heat the oil in a wide pan over medium heat and add the onions. Cook, stirring often, for 25-30 minutes until deep brown and jammy; in the last 5 minutes the edges should crisp. Lift out half the onions with a slotted spoon and drain on paper towels.
4. 4Stir the cumin, cinnamon and rice into the onions and oil left in the pan for 1-2 minutes, then tip everything into the lentil pot.
5. 5Add the salt and pepper; the liquid should sit about 1.5 cm above the rice and lentils, so add more of the remaining water if needed. Bring to a boil, cover and cook over the lowest heat for 18-20 minutes, until the water is absorbed and the rice is tender.
6. 6Turn off the heat, lay a clean towel under the lid and let it steam for 10 minutes.
7. 7Fluff with a fork, transfer to a platter and scatter the reserved crispy onions on top. Serve with yogurt or a chopped tomato and cucumber salad.