Peel and slice red onions into thin julienne strips (wings).

Divide the onions into two portions: one for sautéing in the main dish and a larger portion for the crispy garnish.

Thoroughly rinse the coarse brown lentils and soak them in water for about 15 minutes.

Separately, rinse and soak the long-grain (American) rice for a similar duration.

In a large pot, add a generous amount of olive oil.

Add the first portion of onions and sauté them until they are softened and lightly browned.

Drain the lentils and add them to the pot with the sautéed onions.

Stir well so the lentils are coated in the onion-infused oil.

Add salt early to the lentils; this helps them retain their shape and prevents them from becoming too mushy.

Add a pinch of sweet pepper (allspice) for depth of flavor.

Add water to the pot, bring to a boil, then reduce the heat and simmer until the lentils are about half-cooked (approximately 20–30 minutes).

While the lentils simmer, heat oil in a separate deep frying pan or pot.

Separate the remaining onion strips so they don't clump. Fry the onions in batches until they are a deep golden brown.

Remove the fried onions and place them on a paper towel-lined tray to drain excess oil.

Sprinkle them with salt immediately while they are still hot to ensure they stay extra crunchy.

Once the lentils are half-cooked, drain the soaked rice and add it to the pot.

Ensure the water level is just slightly above the rice and lentils.

Adjust with more hot water if necessary and add another pinch of salt.

Cover the pot tightly and simmer on low heat for 15–20 minutes, or until the rice is tender and the water is fully absorbed.

Fluff the Mdardara and transfer it to a serving platter.

Top generously with the crispy caramelized onions.

This dish is traditionally served with a fresh cabbage and tomato salad or a side of yogurt.