A flavorful and hearty dish combining lentils, rice, and aromatic spices, topped with crispy onions and creamy yogurt.
Heat half of the olive oil in a large saucepan over medium heat.
Using a heavy-bottomed pan helps distribute heat evenly.
Add the lentils and stir for a couple of minutes to coat them in the oil.
Stirring the lentils ensures they are evenly coated with oil and start to absorb the flavors.
Pour in the water, bring to a boil, then reduce the heat and simmer for 15 minutes.
Keep an eye on the water level and add more if needed to prevent sticking.
Add the rice, cumin, and allspice, stir well, and bring back to a boil.
Mix thoroughly to ensure the spices are evenly distributed.
Reduce the heat and simmer until the rice and lentils are tender and the liquid is absorbed, about 15-20 minutes.
Check occasionally and stir gently to prevent sticking.
Meanwhile, heat the remaining olive oil in a frying pan over medium heat.
Use medium heat to avoid burning the oil.
Add the sliced onions and cook until golden brown, stirring occasionally, about 10 minutes.
Stirring occasionally ensures even browning.
Add the minced garlic to the onions and cook for another 2 minutes.
Adding garlic towards the end prevents it from burning.
Mix three-quarters of the fried onions into the lentil and rice mixture.
Reserve some onions for garnishing to enhance presentation.
Transfer the lentil and rice mixture to a serving dish, top with yogurt, and garnish with the remaining onions.
Serve immediately for the best flavor and texture.
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