The ancient Levantine staple of extraordinary simplicity and depth. Lentils and rice are cooked together in a single pot while a massive, almost excessive quantity of onions is slowly fried in olive oil until they cross the threshold from caramelized to deeply frizzled and almost crispy. These blackened, sweet, intensely flavored onions are folded through the lentils and piled on top. The entire dish is a meditation on the transformative power of the Maillard reaction and the Earth alchemy of legumes and grain.
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Heat all of the olive oil in a large, heavy-bottomed pot over medium heat. Add ALL of the sliced onions. This will seem like far too many onions. It is not. Cook, stirring regularly, for 30 to 40 minutes until the onions have dramatically reduced in volume and are dark brown and frizzled. Remove half the onions and set aside for topping.
While the onions cook, the lentils separately in water for 15 minutes until partially cooked but still firm at the center. Drain and set aside.
To the pot with the remaining caramelized onions, add the cumin and coriander and stir for 1 minute . Add the par-cooked lentils, the washed rice, and season with salt. Pour in 2.5 cups of water. Stir once to combine.
Bring to a , then immediately reduce to the lowest possible heat. Cover tightly and cook undisturbed for 20 minutes until the liquid is fully absorbed and the rice is cooked through.
The Finish. Remove from heat, place a clean kitchen towel under the lid to absorb , and let rest for 5 minutes . Fluff gently. Serve piled high with the reserved frizzled onions on top and a large bowl of cold plain yogurt alongside.
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