Step 1

Place 1 cup basmati rice in a medium bowl and pour in cold water to cover. Swish rice around with your fingers, then drain in a fine-mesh sieve. Repeat process until water runs clear (3–5 more times). Drain rice well the final time.

Step 2

Heat 2 Tbsp. unsalted butter in a medium saucepan over medium-high. Add 2 oz. angel hair pasta, coarsely broken into 1" pieces (about ¾ cup), and cook, stirring often, until lightly browned, about 90 seconds. Add rice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 cups water and stir to combine; reserve sieve. Cover pan and bring to a boil. Reduce heat to low; cook 15 minutes.

Step 3

Meanwhile, place ½ cup brown lentils in another medium saucepan and pour in water to cover by about 1"; season with salt. Bring to a boil, then reduce heat to medium-low and cook until lentils are tender but still hold their shape, 12–15 minutes. Drain in reserved sieve; set aside.

Step 4

Remove rice mixture from heat and let sit (still covered) 15 minutes.

Step 5

While the rice mixture is resting, toss 2 medium onions, thinly sliced, and 1½ tsp. cornstarch in a clean medium bowl to coat. Heat ½ cup extra-virgin olive oil in a large nonstick pan over high. Carefully add onions to pan; reserve bowl. Reduce heat to medium-high and cook, stirring often and adjusting heat as needed, until golden brown and crisp in spots, 12–15 minutes. Reduce heat to medium-low and add 1 Tbsp. ground cumin, 2 tsp. ground cinnamon, ½ tsp. ground turmeric, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt. Season with freshly ground pepper and cook, stirring, until fragrant, about 30 seconds. Transfer onions back to reserved bowl.

Step 6

Fluff rice mixture with a fork. Gently mix in lentils, then onions, reserving a few. Divide mejadra among bowls and spoon 1 cup plain whole-milk Greek yogurt over. Top with reserved onions, then thinly sliced chives; drizzle with extra-virgin olive oil.