Middle Eastern Rice with Lentils, Frizzled Onions, and Lemony Yogurt Sauce

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Middle Eastern Rice with Lentils, Frizzled Onions, and Lemony Yogurt Sauce
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This mujaddara recipe—MIddle Eastern rice and lentils with frizzled onions and lemony yogurt sauce—might be our favorite affordable pantry meal.

Make the sauce: In a small serving bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and salt to taste. Cover and refrigerate.Make the rice: To a large pot, add 1½ cups of oil and turn the heat to high. When it’s hot and shimmering, add one third of the onions and fry, stirring occasionally, until crisp and deep golden brown, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined baking sheet.

To the empty pot, add the coriander, cumin, cinnamon, allspice, turmeric, cayenne, garlic, and 3 tablespoons of the reserved oil and turn the heat to medium. Cook, stirring continuously, until fragrant, 1–2 minutes. Turn the heat to medium-high and add the rice. Cook, stirring continuously, until translucent, about 2 minutes, then add 1⅔ cups of water, 2 teaspoons of salt, and the pomegranate molasses. Stir in the lentils and bring to a boil.

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