Mjadrat Batenjan (Lentils, Rice, and Eggplant) with Pomegranate Molasses

Rinse lentils and rice separately. Soak lentils in warm water for 10 minutes, then drain. Soak rice in cold water for 10 minutes, then drain and set aside.

In a large pot, combine lentils and 3 cups water or broth. Bring to a boil, reduce to a simmer, and cook uncovered for 15 minutes or until lentils are just tender but not mushy. Drain, reserving liquid if needed.

While lentils cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant slices in a single layer (work in batches if needed) and cook until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels. Sprinkle lightly with salt.

In the same skillet, add remaining 2 tablespoons olive oil and reduce heat to medium. Add sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 10 minutes. Stir in cumin, allspice, salt, and pepper, and cook for 1 minute more.

Return the cooked lentils to the pot. Add drained rice and the onion-spice mixture. If using broth from earlier, add enough to cover by about 1/2 inch (about 1 1/2 cups more if needed). Stir to combine.

Bring the mixture to a boil, then reduce to low, cover with a tight-fitting lid, and simmer for 20-25 minutes, until rice is tender and liquid is absorbed. Fluff with a fork.

Transfer the rice-lentil mixture to a serving platter. Top with the browned eggplant slices and drizzle generously with pomegranate molasses. Garnish with fresh parsley or mint if using. Serve warm or at room temperature.