المجدرة

Soak the rice in water

Wash the lentils well, then put them in a pot with the right amount of water

Bring the lentils to a boil until they are partially cooked.

Cut the onions into slices and fry them until golden in color.

We add the fried onions to the lentils

Add black pepper, salt, and a pinch of cumin while the lentils are boiling to enhance the flavor and reduce bloating.

Add the soaked rice directly to the lentils along with the boiling water, without draining it

Pour in half a cup of olive oil and stir the mixture well.

Let the Mujaddara cook on low heat, stirring occasionally — especially before it's fully cooked — to prevent it from sticking or burning, as lentil water tends to thicken.

Continue cooking until the rice and lentils are fully cooked and the flavors are well combined, adjusting the water amount depending on whether you prefer it soft or more dry and fluffy.

Serve the Mujaddara in a large dish and, if you like, garnish it with fried onions