Mujadara

Step 5 is where it actually cooks. When you add the 1½ cups of liquid and bring it to a simmer, then cover the pot and turn it to low, the rice absorbs that liquid and cooks through — the same way you’d cook rice on its own. That covered, gentle simmer is the cooking. It takes roughly 15 minutes, and you’ll know it’s done when the liquid is gone and the rice is tender. So the flow is: raw rice coated (step 4) → rice simmers covered in liquid until tender (step 5) → rest off the heat so it firms up and steams the last bit through (step 6). One thing that helps it cook evenly: once you cover the pot in step 5, resist lifting the lid to peek. Every time you do, steam escapes and the rice cooks less evenly. Trust the timer, and only check near the end. If you lift the lid and there’s still a little liquid pooling, just cover it and give it a few more minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse 1 cup brown or green lentils and add to a pot with 4 cup water (for the lentils; save the liquid) and a pinch of the 1 1/4 tsp kosher salt, divided. Bring to a boil, then simmer until the lentils are barely tender but still hold their shape — they'll finish cooking with the rice. Drain, saving the cooking liquid.

Step 2

While the lentils cook, heat 1/3 cup olive oil in a large pot or deep skillet with a lid over medium heat. Add 3 large onions, thinly sliced and cook, stirring often, until deep golden brown with crispy edges. Go low and slow — this color is where all the flavor comes from, so don't rush it.

Step 3

Scoop out about half the onions and set them aside on a plate — these are your crispy topping. Leave the rest in the pot.

Step 4

Add 3/4 cup long-grain or basmati rice, 1 tsp ground cumin, and 1/2 tsp ground cinnamon (optional) to the onions in the pot and stir so the rice picks up the oil and the spices bloom.

Step 5

Stir in the drained lentils, 1/2 tsp black pepper, the remaining 1 1/4 tsp kosher salt, divided, and 1½ cups of the reserved lentil liquid (top up with water if you're short). Bring to a simmer, then cover and cook on low until the rice is tender and the liquid is absorbed.

Step 6

Turn off the heat and let it sit, covered, so the rice firms up and finishes steaming. Then fluff gently with a fork.

Step 7

Pile the reserved crispy onions over the top and serve.