Ingredients

• 250 g brown lentils
• 200 g medium-grain white rice
• 4 large yellow onions
• 100 ml olive oil
• 1 L water
• 1 tsp ground cumin
• ½ tsp ground black pepper
• to taste salt

Method

1. 01
   Soak the rice Rinse the rice in several changes of cold water until the water runs mostly clear, then leave it to soak in fresh water while you start the lentils.
2. 02
   Boil the lentils Rinse the lentils, put them in a heavy pot with one litre of water, bring to a boil, then lower the heat and simmer uncovered until they are tender outside but still firm in the middle, about twenty minutes.
3. 03
   Fry the onions Meanwhile, heat the olive oil in a wide frying pan over medium heat, add the sliced onions with a pinch of salt, and fry, stirring often, until they turn a deep chestnut brown and start to crisp, about thirty minutes.
4. 04
   Lift out the onions Use a slotted spoon to lift about two thirds of the onions onto a plate lined with paper to crisp up, leaving the rest of the onions and all of the oil in the pan.
5. 05
   Combine rice and lentils Drain the rice and add it to the lentil pot, then scrape in the remaining onions with their oil, the cumin, the black pepper and about one and a half teaspoons of salt, and stir gently.
6. 06
   Bring to a boil Raise the heat and bring the pot to a lively boil, letting it bubble uncovered for a couple of minutes until the water drops to the level of the grains.
7. 07
   Simmer covered Turn the heat to the lowest setting, cover the pot tightly, and cook without lifting the lid until the rice is tender and the water is absorbed, about twenty minutes.
8. 08
   Rest the pot Take the pot off the heat and leave it covered to steam and settle.
9. 09
   Serve with onions Fluff the mujaddara gently with a fork, taste for salt, spoon it onto a platter, and pile the crisp fried onions on top. Serve warm or at room temperature with a fresh salad and pickles.