Authentic Levantine Mujadara

A comforting, traditional Middle Eastern staple of tender brown lentils and fragrant spiced rice, infused with onion-scented olive oil and crowned with heaps of sweet, crispy caramelized onions.

Instructions

1. 1.

   Place the rinsed lentils and 4 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then lower heat to medium-low and simmer uncovered for 15 to 18 minutes, until the lentils are tender but still hold their shape with a slight bite.

2. 2.

   Drain the cooked lentils over a bowl, reserving 2 cups of the warm lentil cooking broth (add warm water if needed to reach 2 cups). Set both the lentils and broth aside.

3. 3.

   In a large, heavy-bottomed Dutch oven or pot, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for 25 to 30 minutes until they turn a deep, dark golden-brown and sweet. Watch carefully during the last 10 minutes to prevent burning.

4. 4.

   Using a slotted spoon, transfer approximately half of the deeply browned onions onto a paper towel-lined plate to drain and crisp up; set these aside for garnishing.

5. 5.

   To the remaining onions and oil in the pot, add the ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Stir continuously for 30 to 45 seconds until the spices bloom and become fragrant.

6. 6.

   Add the drained rice and par-cooked lentils to the pot. Stir gently for 1 to 2 minutes to coat each grain of rice with the spiced, onion-infused olive oil.

7. 7.

   Pour in the reserved 2 cups of lentil cooking broth. Stir once gently to distribute, then bring the mixture to a rolling boil over medium-high heat.

8. 8.

   Cover tightly with a heavy lid, reduce heat to the lowest setting, and simmer undisturbed for 18 to 20 minutes, until the rice is cooked through and all liquid is absorbed.

9. 9.

   Remove the pot from the heat. Place a clean kitchen towel between the pot and the lid, and let it rest covered for 10 minutes to absorb excess moisture and allow the grains to separate.

10. 10.

    Fluff the mujadara gently with a fork, spoon onto a wide serving platter, and crown generously with the reserved crispy caramelized onions and chopped fresh parsley.