Mejadra with Crispy Fried Onions

Heat 3 tablespoons of the oil in a large saucepan over a medium heat and fry the onions for 25–30 minutes, stirring frequently, until very dark and caramelised; remove half to a plate lined with kitchen paper.

Add the remaining tablespoon of oil and the spices to the onions in the pan and cook for 30 seconds.

Stir in the lentils and stock, bring to the boil, then reduce the heat and simmer for 15 minutes until the lentils are nearly tender.

Add the rinsed rice, stir once, then cover with a tight-fitting lid and cook on the lowest heat for 12 minutes.

Remove from the heat and leave to steam, covered, for 5 minutes, then season generously.

Serve topped with the reserved crispy onions and a dollop of Greek yoghurt.