Spiced Lentil Pilaf (Mejadra)

Ingredients
1 cup brown lentils
1 quart vegetable oil for frying
3 medium yellow onions
2 tablespoons all-purpose flour
8 teaspoons olive oil, divided
3/4 teaspoon cumin seeds
3/4 cup basmati rice
1 teaspoon salt
1 1/4 teaspoons allspice
1 1/4 teaspoons Ground Ceylon Cinnamon
1 teaspoon sugar
3/4 teaspoons Ground Coriander
1/2 teaspoon turmeric
¼ teaspoon Ground Black Pepper
Instructions
1. Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for
10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.

2. Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry
temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the
rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.

3. In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2
minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and
turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium
heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.

4. While the mejadra is cooking, work in batches to fry the onions. Carefully lower one quarter of the onion rings into
the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a
metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat
with remaining onions until all have been fried.

5. Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place
securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked
through.

6. Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions.
Serve warm or at room temperature.

Notes
The onions may be fried in advance of cooking. Keep at room temperature until ready to serve.