A hearty legume dish from Arabian Peninsula kitchens, mudardara is made by cooking green lentils with rice and cumin, then crowning it with slowly caramelized onions. The onions' deep sweetness turns a simple pilaf into something special.
Boil the green lentils in plenty of water for 10 minutes, then drain; this lets them finish cooking in the same time as the rice.
Cook the onion slices in two-thirds of the olive oil over low heat, stirring often, for 25 minutes until deep golden and very soft.
Toast the cumin in the remaining olive oil, add the rice and parboiled lentils, pour in the hot water and salt, cover, and cook over low heat for 15 minutes.
Let the pilaf rest, fluff it with a fork, and serve hot topped generously with the caramelized onions.
Keep the heat low and stir often while caramelizing the onions; high heat burns them and turns the dish's signature sweetness bitter. This recipe does not contain a known allergen group.
Slice the onions into thin half-moons before caramelizing; thickly cut onion won't caramelize evenly in the same amount of time.
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