Step 1

Heat 4 tablespoons of the olive oil in a large saucepan for which you have a lid over medium-low heat. Peel and finely chop one of the onions and sauté until golden all over (10-15 minutes).

Step 2

Meanwhile, rinse the rice until the water runs almost clear, then cover with fresh water and leave to soak while you proceed with the recipe.

Step 3

Peel, halve, and slice the remaining onions and line a cooling rack with kitchen paper. Heat the remaining oil in a frying pan over medium-low heat, then fry the onions until dark golden (20-30 minutes), stirring them often. Strain them into a sieve placed over a bowl to catch the oil (reserve it for later), then transfer the onions onto a cooling rack and sprinkle with ¼ teaspoon of the salt.

Step 4

Once the chopped onions in the saucepan are golden, rinse the lentils under the running water; set aside. Add the cumin, cinnamon, and black pepper to the saucepan, heat through for 1 minute, then tip in the lentils and 900ml (4 cups minus 3 tablespoons) of water. Bring to a boil, move to the lowest heat and simmer, covered, for 20 minutes, or until the lentils are almost tender.

Step 5

Drain the rice and mix it into the lentils along with the remaining 1 tablespoon of salt. Return to a boil, then reduce the heat again and simmer covered for 12 minutes more. You can prepare the salad in the meantime, if making.

Step 6

Turn off the heat, keep the lid on the pan and let the mujaddara steam for a final 10 minutes. Remove the lid, drizzle in the reserved onion oil and gently fold it through. Serve on a large tray topped with the crispy onions.