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1. Halve and thinly slice the onions into half-moons. In a wide, heavy-bottomed pot or Dutch oven, heat half the olive oil over medium-high heat. Add the onions with a pinch of salt and cook, stirring every few minutes, for 25–30 minutes until they are deeply caramelized, jammy, and have dark crispy edges. Transfer two-thirds of the onions to a plate and set aside for topping. Leave the remaining one-third in the pot.
3 piece Large yellow onions,
0.2 cup Extra-virgin olive oil,
1.5 tsp Salt
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2. Reduce heat to medium. Add the remaining olive oil to the pot with the reserved onions. Add the minced garlic, ground cumin, ground coriander, ground allspice, ground cinnamon, and black pepper. Stir constantly for about 90 seconds until the spices are fragrant and the garlic is softened — do not let it burn.
0.2 cup Extra-virgin olive oil,
4 clove Garlic cloves,
2 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Ground allspice,
0.2 tsp Ground cinnamon,
0.5 tsp Black pepper
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3. Rinse the French lentils under cold water and add them to the pot. Pour in the water and add the salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes until the lentils are about halfway cooked but still have a slight bite.
1 cup French green lentils (Puy lentils),
1.5 tsp Salt,
3.5 cup Water
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4. Rinse the rice under cold water until the water runs clear, then stir it into the pot with the lentils. Check that the liquid just barely covers the rice and lentils — add a splash of water if needed. Bring back to a gentle boil, then reduce to the lowest heat, cover tightly, and cook for 18–20 minutes until the rice is tender and all the liquid has been absorbed. Remove from heat and let steam, covered, for 5 minutes.
0.8 cup Long-grain white rice,
3.5 cup Water
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5. Uncover the pot and fluff the mujadara gently with a fork. Squeeze the lemon over the top and taste, adjusting salt as needed. Spoon into shallow bowls and pile the reserved crispy caramelized onions generously over each serving. Scatter fresh parsley over the top and finish with an extra drizzle of olive oil if desired.
0.5 cup Extra-virgin olive oil,
1 piece Fresh lemon,
0.2 cup Fresh flat-leaf parsley (garnish)
By mansi