Lebanese rice and lentils (mujaddara)

Method

1. Heat the sunflower oil in a large, heavy-based frying pan until it shimmers. Rub the onions in the flour to coat them, then add in batches to the hot oil – it should sizzle as they go in – and cook for 3-4 minutes until golden and crisp. Set aside on a plate lined with kitchen paper. 
2. Cook the lentils according to the pack instructions for a couple of minutes less than the time stated (they should still be firm), then drain, drizzle with a little olive oil and set aside. 
3. Heat 2 tbsp olive oil in a large frying pan, then add the cumin and coriander seeds. Cook, stirring, over a medium heat, until the spices become fragrant, then add the turmeric and cinnamon and cook for another 2 minutes. Add the rice and sugar, stirring to coat it in the spices, season well with salt and pepper, then add the lentils and 700ml water. Bring to a simmer, turn the heat down and bubble gently for 15 minutes or until the rice is tender. 
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4. Meanwhile, mix all the garlic yogurt ingredients in a bowl, season and set aside. Once tender, remove the rice from the heat, cover with a clean tea towel and place a lid tightly on top. Leave to rest for 10 minutes, then fluff up with a fork and stir in half the fried onions. Pile onto a serving platter, top with the remaining onions and a scattering of coriander, then serve with the garlic yogurt on the side.