Long-grain rice

Lebanese lentils and rice with masses of caramelized onions. Humble pantry food that will make you understand why people call it holy.

Coarse bulgur wheat instead of rice. Nuttier, more textured, slightly lower GI. Lebanese grandmothers often make it this way.

Deep-fry the onions instead of caramelizing. Totally different texture — shatteringly crispy rather than jammy. Both are correct.