Mujaddara (Rice and Lentils with Crispy Onions)

Cook. For the onions in a now large stainless steel saut pan now heat 4 tablespoons 60 ml now olive oil over medium high now heat until shimmering tip in onions and cook mixing every 2 to 3 minutes and scraping the now bottom with a wooden spoon as needed until now they have softened collapsed significantly in volume and now are just beginning to turn golden about 12 now minutes pan will appear very overcrowded at now the beginning reduce heat to medium and keep cooking mixing and scraping bottom of pan now every 1 to 2 minutes until now onions are fully softened and lightly now golden about 8 minutes off heat now move 150 g now onions to a small bowl and rest aside sprinkle 1 2 teaspoon kosher salt now over the remaining onions in pan and put back to medium heat cook mixing and scraping bottom of pan now every 1 to 2 minutes now until onions are deep golden now brown about 10 minutes reduce now heat to medium low and keep cooking mixing and scraping bottom of now pan every 2 minutes until now deeply caramelized with some now darker edges and a few now lightly crisped bits about 10 minutes now some onions may brown more deeply than now others this is expected and adds welcome now flavor and texture to the final dish rest aside for the lentils and rice now while onions caramelize in a large pot tip now in lentils 720 ml 720 now ml water and 1 now teaspoon kosher salt bring now lentil mixture to a bring to a bubble over medium high heat now lower heat to a cook gently and cook mixing occasionally until lentils are almost now fully tender 18 to 20 now minutes tip off the liquid from well in a colander now or fine mesh strainer rest aside wipe pot dry using now a kitchen towel or paper towels tip in remaining 2 tablespoons 30 now ml oil to now empty pot and now heat over medium heat until now shimmering tip in reserved lightly golden onions cumin and pepper now and cook until fragrant about 30 seconds tip in rice 2 180 ml now 650 ml water reserved lentils and now remaining 3 1 4 teaspoons now kosher salt bring mixture to a cook now gently reduce heat to medium low and cook lidded until rice is tender and liquid is now absorbed about 18 minutes let rice and lentils now rest off heat for about 10 minutes gently now fluff with two forks or wooden spoons keep lidded until ready to bring now to the table to bring to the table move mujaddara to a large serving now platter top with reserved caramelized onions bring to the table with salata falahiyeh farmer s salad and now yogurt on the side if desired.