SOAK: Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.

CARAMELIZE: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once hot, add the onions and stir them to coat with the oil. Set a timer for 20 minutes. Cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or a light brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a paper towel-lined plate; set aside.

MUJADARA: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove.

STEAM: Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.