Sardine and Carrot Rice Bowl with Lemon and Cayenne

Rinse the white rice under cold water until the water runs clear. Combine with 4 cups water and 1 teaspoon salt in a medium pot.

Bring to a boil over high heat, then reduce to a bare simmer. Cover tightly and cook for 18 minutes without lifting the lid. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, slice the yellow onions into thin half-moons. Heat 3 tablespoons olive-oil in a large Dutch oven over medium heat.

Add the onions and a pinch of salt. Cook, stirring occasionally with a wooden spoon, for 25-30 minutes until deeply golden and caramelized. Do not rush this — the sweetness is the soul of the dish.

In the last 5 minutes, add the minced garlic and stir until fragrant.

Peel and julienne the carrots into thin matchsticks. Add them to the caramelized onions along with 1 teaspoon cayenne. Cook for 5 minutes until slightly tender but still bright.

Drain the sardines and flake them into large chunks. Nestle them gently into the onion-carrot mixture. Cook for 3-4 minutes until warmed through and beginning to break apart.

Squeeze the juice of both lemons into a small bowl. Whisk in 2 tablespoons olive-oil, 1 teaspoon cayenne, and a generous pinch of salt.

Pour half the lemon sauce over the sardine mixture and stir gently to combine. Reserve the rest for drizzling at the table.

Mound a generous scoop of fluffy white rice into each bowl. Ladle the sardine, carrot, and onion mixture over the top.

Drizzle with the remaining lemon-cayenne sauce. Finish with a handful of fresh parsley and a hard squeeze of lemon directly over the bowl.

Serve immediately, from the pot to the bowl to the table — everyone eats together, and there is always room for one more.