Method

Caramelised onions: slice 3 of the 4 onions into thin half-moons. Cook in 3 tbsp olive oil over medium heat for 30–40 minutes, stirring every 5 minutes, until deeply golden brown and sweet. This step cannot be rushed — the caramelisation is the flavour. Set aside half for garnish; leave half in the pot.
About 5 min
Crispy onions for garnish: thinly slice the remaining onion into rings. Deep-fry or pan-fry in more oil until very dark brown and crispy. Drain on paper.
About 11 min
To the caramelised onions left in the pot, add lentils, cumin, coriander, allspice and water. Bring to a boil. Simmer 15 minutes until lentils are almost tender.
About 11 min
Add rice, salt and a little more water if needed. Cover tightly and cook on very low heat for 15 minutes.
About 11 min
Remove from heat, place a folded tea towel under the lid and rest 10 minutes — the towel absorbs steam and keeps the rice fluffy.
About 11 min
Fluff with a fork. Top with the reserved caramelised onions and the crispy fried onion rings. Serve with plain yogurt and a simple lemon-dressed salad.
About 3 min

Nutrition per serving (estimate)

Contains: dairy