Mujadara with Crispy Caramelized Onions

Rinse the lentils well and pick through for any small stones. Set aside.

Rinse the rice until the water runs clear to remove excess starch. Drain well.

Finely dice one large yellow onion for the base. Mince the garlic cloves.

Slice the remaining three onions into thin half-moons, about 1/4-inch thick.

Heat sunflower oil in a wide skillet over medium heat. Add the sliced onions and a pinch of salt.

Cook slowly, stirring occasionally, for 30-40 minutes until deeply golden and jammy. Do not rush this step. Lower heat if they start to burn. Set aside on paper towels to drain excess oil.

In a medium pot, combine the rinsed lentils with 2 cups water. Bring to a boil, then simmer for 10-15 minutes until just tender. Drain any excess water and set lentils aside.

In the same pot, add 1.5 cups fresh water, the cooked lentils, diced onion, and garlic. Bring to a simmer.

Stir in the rice, cumin, salt, and black pepper. Bring to a gentle boil, then reduce heat to very low.

Cover tightly and cook for 20-25 minutes until all liquid is absorbed and rice is tender. Do not lift the lid while cooking.

Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork.

Finely chop the fresh parsley. Cut the lemon in half.

Fold in the lemon juice, most of the parsley, and a drizzle of olive oil into the mujadara. Taste and adjust salt.

Transfer to a serving platter. Pile the crispy caramelized onions generously on top.

Scatter remaining parsley and finish with an extra squeeze of lemon and a final pour of good olive oil. Serve immediately.