Mujadara
Lentils (brown or green, not red) simmer for 25 minutes until tender. Two batches of sliced onion fry in olive oil, the first batch goes very dark mahogany (almost burnt at edges) for the flavour base; the second batch is fried separately and reserved as a crispy topping. Rinsed basmati rice cooks absorption-style with the lentils, the first batch of onion, cumin, allspice and stock for 20 minutes. The crispy onion scatters on top at the table.
Sides