Mujadara

Rinse the lentils, cover with 600 ml cold water, season with salt to taste, and cook over medium heat until al dente, about 20 minutes; drain, reserving 300 ml of the cooking liquid.

Cut the red onion into thin half-rings. Heat 60 ml olive oil in a wide skillet, add the onion and a pinch of salt, cover and cook over low heat for 5 minutes.

Add sugar to the onion and cook uncovered for another 15–20 minutes, stirring occasionally, until deep golden and caramelized. Transfer half the onion to a paper towel to drain, leaving the rest in the skillet.

Heat the remaining 60 ml olive oil in a heavy-bottomed pot, add the cumin, ground coriander and cinnamon, and toast for 30 seconds to release their aroma.

Add the rinsed rice, stir, pour in the 300 ml reserved lentil cooking liquid and 300 ml hot water, bring to a boil and cook over medium heat for 5 minutes.

Add the lentils, stir, cover and cook over low heat for 12–15 minutes, until the rice is tender and the liquid has been absorbed. Turn off the heat and let stand, covered, for 10 minutes.

Chop the scallions, mix with the lemon juice, sumac and 1 tbsp olive oil, dress the finished mujadara with the mixture, fluff with a fork and serve topped with the crispy onions.