Mujaddara(Rice, lentils, Carmelized onions)

 Ingredients

6 tablespoons (90 ml) extra-virgin olive oil, divided

5 medium yellow onions (40 ounces; 1.13 kg), thinly sliced (see notes)

4 3/4 teaspoons (about 14 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight

1 1/2 cups brown lentils (10 1/2 ounces; 300 g), picked over and rinsed

5 3/4 cups (650 ml) water, divided

4 1/4 teaspoons (about 11 g) ground cumin

1/2 teaspoon freshly ground black pepper

1 3/4 cups medium-grain rice (12 ounces; 350 g), rinsed until water runs clear (see notes)

For Serving:

Salata falahiyeh (farmer's salad), optional

1 container (6 oz) plain whole milk yogurt, optional

Directions

For the Onions: In a large stainless steel sauté pan, heat 4 tablespoons (60 ml) olive oil over medium-high heat until shimmering. Add onions and cook, stirring every 2 to 3 minutes and scraping the bottom with a wooden spoon as needed, until they have softened, collapsed significantly in volume, and are just beginning to turn golden, about 12 minutes (pan will appear very overcrowded at the beginning).

Reduce heat to medium and continue cooking, stirring and scraping bottom of pan every 1 to 2 minutes, until onions are fully softened and lightly golden, about 8 minutes. Off heat, transfer about 3/4 cup (150 g) onions to a small bowl and set aside.

Sprinkle 1/2 teaspoon kosher salt over the remaining onions in pan and return to medium heat. Cook, stirring and scraping bottom of pan every 1 to 2 minutes, until onions are deep golden brown, about 10 minutes. Reduce heat to medium-low, and continue cooking, stirring and scraping bottom of pan every 2 minutes, until deeply caramelized with some darker edges and a few lightly crisped bits, about 10 minutes (some onions may brown more deeply than others; this is expected and adds welcome flavor and texture to the final dish). Set aside.

For the Lentils and Rice: While onions caramelize, in a large pot, add lentils, 3 cups (720 ml) water, and 1 teaspoon kosher salt. Bring lentil mixture to a boil over medium-high heat. Lower heat to a simmer and cook, stirring occasionally, until lentils are almost fully tender, 18 to 20 minutes. Drain well in a colander or fine-mesh strainer; set aside. Wipe pot dry using a kitchen towel or paper towels.

Strained cooked lentils in a mesh strainer over a sink or pot ingredient preparation step for Mujaddara recipe

Add remaining 2 tablespoons (30 ml) oil to now-empty pot and heat over medium heat until shimmering. Add reserved lightly golden onions, cumin, and pepper, and cook until fragrant, about 30 seconds. Add rice, 2 3/4 cups (650 ml) water, reserved lentils, and remaining 3 1/4 teaspoons kosher salt. Bring mixture to a simmer, reduce heat to medium-low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Let rice and lentils rest off-heat for about 10 minutes. Gently fluff with two forks or wooden spoons. Keep covered until ready to serve.

Onions and spices cooking in a large pot on a stovetop

To Serve: Transfer mujaddara to a large serving platter, top with reserved caramelized onions. Serve with salata falahiyeh (farmer's salad) and yogurt on the side, if desired.

Plated dish of mujaddara with sides of yogurt and chopped vegetable salad