Rice Mujadara with Crispy Onions

Soak the thoroughly rinsed medium-grain rice in warm, not boiling, water for 25 minutes, until the grains are ready to cook but have not softened.

Fry the onions reserved for the mujadara in olive oil over medium heat, stirring regularly, until deeply golden brown.

Cook the rinsed lentils in water over medium heat for 25 minutes without adding anything else, until nearly tender but still holding their shape.

Season the lentils with half of the browned onions reserved for this stage, along with the salt, black pepper, and cumin. Stir gently over medium heat until the seasonings are evenly distributed.

Drain the soaked rice and add it to the lentils over medium heat. Gently stir until the rice is evenly distributed without breaking the grains.

Add the water to the pot along with the remaining browned onions and their oil. Stir gently over medium heat until the liquid is evenly distributed throughout the mixture.

Cover the pot tightly and cook the mujadara over medium heat until fully cooked, the liquid has been absorbed, and the rice grains are fluffy and separate.

. Allow 10 minutes.

Fry the onions reserved for the garnish with the all-purpose flour in vegetable oil over medium heat until golden and crispy. Remove and set aside.

Serve the mujadara warm, topped with the crispy onions, with yogurt, olives, vegetable salad, and assorted pickles on the side.