Mujaddara

Instructions

1. 1
   In a medium saucepan, combine the rinsed lentils with 2 cups of water. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 12-15 minutes. They should be tender but still hold their round shape perfectly.
2. 2
   While the lentils simmer, heat the half cup of extra virgin olive oil in a large skillet over medium heat.
3. 3
   Add the massive pile of sliced onions to the skillet. Cook, stirring frequently, for 20-25 minutes until they turn deeply caramelized, sweet, and dark golden brown, matching the glossy texture of `Mujaddara.png`. Watch closely at the end so they brown deeply without burning.
4. 4
   Using a slotted spoon, lift the caramelized onions out of the skillet and drain, making sure to reserve all the highly fragrant leftover onion-infused oil in the pan.
5. 5
   Drain the cooked lentils, reserving their cooking liquid (measure it and add fresh water if needed to equal exactly 1.5 cups of total liquid).
6. 6
   In your main cooking pot, pour 3 tablespoons of the reserved onion-infused olive oil. Stir in the ground cumin, coriander, salt, and black pepper, heating for 30 seconds to wake up the spices.
7. 7
   Add the rinsed long-grain rice into the spiced oil, stirring continuously for 1 minute to toast and coat every grain evenly.
8. 8
   Pour in the 1.5 cups of reserved lentil liquid and drop in the cinnamon stick. Bring to a rolling boil, then cover with a tight lid, reduce heat to the absolute lowest setting, and cook for 15 minutes.
9. 9
   Uncover the pot, gently fold the cooked lentils and one-third of the caramelized onions over the top of the rice. Place the lid back on, turn off the heat completely, and let it steam undisturbed for 10 minutes.
10. 10
    Remove the cinnamon stick and gently fluff the mixture using a fork to blend the lentils and rice without mashing them.
11. 11
    Transfer the hot Mujaddara into a rustic beige ceramic bowl, scatter the fresh chopped green parsley across the top, and crown the dish with the remaining mountain of sweet caramelized onions.
12. 12
    Traditionally served warm alongside a crisp garden salad or a cool side dish of cucumber-mint yogurt dip.