Lebanese Mujadara Adas

• 1½ cups brown or green lentils, rinsed and picked over
• 1 cup long-grain white rice, rinsed until the water runs clear
• 4 large brown onions, halved and thinly sliced
• ½ cup olive oil
• 1½ tsp ground cumin
• ¼ tsp ground cinnamon, optional
• 4 cups water, plus more for boiling the lentils
• 1¼ tsp salt, to taste
• ½ tsp black pepper
• plain yoghurt and a green salad, to serve, optional

Method

1. 1

   Rinse the lentils, then simmer them in plenty of unsalted water for about 15–20 minutes until just tender but still holding their shape. Drain and set aside.

   Tip · Don't salt the cooking water — salt early on can keep the lentils tough and chalky.
2. 2

   Caramelise the onions while the lentils cook: heat the olive oil in a wide heavy pot over medium heat, add the sliced onions with a pinch of salt, and cook slowly, stirring often, for 20–25 minutes until deeply browned and jammy. Lift out about a third of the onions to use as a crispy topping.

   Tip · Teta's secret is taking the onions further than feels reasonable — that deep, almost-burnt sweetness is where all the flavour lives.
3. 3

   Stir the rinsed rice into the remaining onions and their oil, then add the cumin, cinnamon, salt, and pepper. Toast for 1 minute until fragrant and the grains are glossy.

4. 4

   Add the drained lentils and 4 cups of water, bring to a boil, then reduce to a low simmer. Cover and cook for about 18–20 minutes until the rice is tender and the liquid is absorbed.

5. 5

   Rest the pot off the heat, covered, for 10 minutes, then fluff gently with a fork. Pile onto a platter and scatter over the reserved crispy onions.

   Tip · Letting it rest before fluffing keeps the grains separate instead of gluey.
6. 6

   Serve warm or at room temperature with a spoonful of yoghurt and a sharp green salad on the side.