Mujaddara

Rinse the lentils and the rice separately until the water runs clear.

Cover the lentils with 1 l of water and simmer until half-cooked: soft outside but still holding their shape. Drain.

Thinly slice the onions into half-moons. Heat the oil in a wide pot and fry the onions over medium heat, stirring, until deep golden brown.

Don't turn up the heat — on high the onions burn on the outside and turn bitter.

Lift out half the onions with a slotted spoon onto paper towels — they're for topping.

Add the cumin to the remaining onions and cook for 30 seconds. Stir in the rice and lentils until coated in oil, then season with salt and pepper.

Pour in 500 ml of boiling water, bring back to a boil, cover and cook over the lowest heat until the water is absorbed.

Take off the heat, let it stand covered, then fluff with a fork. Transfer to a platter and top with the crispy onions. Done!