Name: Mujaddara (Rice With Lentils and Caramelized Onions)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Middle Eastern
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; 2 3/4 cups (650 ml) water; 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); Salata falahiyeh (farmer's salad), optional; Plain whole-milk yogurt, optional

1 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).

2 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.

3 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.

4 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.

5 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.

6 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.