Mujadara with Shatteringly Crispy Onions

Start with the crispy onions, as they take the longest. Heat the vegetable oil in a large deep skillet over medium heat until it shimmers. Add the sliced onions in batches and fry, stirring occasionally, for 20 to 25 minutes. The onions will first soften, then slowly turn golden, then deep amber. Remove each batch with a slotted spoon when they are dark golden-brown and slightly darker than you want, as they will crisp up further as they cool. Drain on paper towels and season with a pinch of salt.

While the onions fry, cook the lentils. Place them in a saucepan with plenty of water, bring to a boil, and cook for 12 to 15 minutes until they are tender but still hold their shape. Drain and set aside.

Heat the olive oil in a large pot over medium heat. Add the cumin, coriander, allspice, and cinnamon. Stir for 30 seconds until fragrant. Add the rinsed rice and stir to coat the grains in the spiced oil for 1 minute.

Add the cooked lentils to the rice. Pour in 3 cups of water, add the salt and pepper, and bring to a boil. Reduce heat to the lowest setting, cover tightly, and cook for 18 minutes without lifting the lid.

Remove from heat and let the pot sit, still covered, for 5 minutes. Uncover and fluff gently with a fork, being careful not to mash the lentils.

Mound the mujadara on a large serving platter. Top with a generous, towering pile of the crispy fried onions. Garnish with fresh parsley and serve with yogurt and lemon wedges on the side.