To a saucepan add lentils, turmeric, cinnamon, and enough water to cover everything by 1 inch. Bring to a boil and season with salt to taste. The water should taste like a well-seasoned soup. Keep adjusting the salt and tasting until you have achieved this. Turn the heat to medium low, cover, and simmer for 25 minutes. In the meantime, you can rinse your rice and cut your onions and dates.

Once the lentils are ready, add them to a larger pot (keeping the cinnamon stick if using) with the rice. Cover with just enough water to cover everything, bring to a boil, and season to taste with salt until the water tastes like a well-seasoned soup. Incorporate, cover with a towel, followed by the lid. Simmer over low heat for 18 minutes. When the rice is finished cooking, let sit for an additional 10 minutes. Prepare the caramelized onion and date toppings as the rice cooks.

Heat olive oil over medium high heat. Once the oil starts to shimmer, add in onions, along with a pinch of salt. Keep sautéing until the color of your liking, adding more oil if the pan gets too dry. Remove and transfer to a bowl. Begin to prepare the date topping in the same pan.

In the same pan you used for the onions, melt down butter over medium heat. Add dates and sauté for just two minutes, making sure they darken very slightly but do not burn.

Build your plate with lentil rice, followed by a layer of the onions and dates, a dollop of yogurt, and a sprinkle of slivered almonds.