In a large skillet or stockpot over medium-high heat, melt the butter with the olive oil then add in the sliced onions. Fry the onions until they begin to turn golden brown and crisp up, about 10 minutes. Remove half of the onions and set aside (for topping).
Add in the garlic, red and green lentils, and the vegetable stock and bring to a boil.
Once boiling, cover and reduce the heat to low and simmer the lentils for 10 minutes.
Uncover and stir in the rice, almonds, apricots, and golden raisins. Re-cover and continue to cook until the rice and lentils are cooked through and tender, about 15 minutes.
To make the spicy yogurt sauce whisk together all the ingredients for the sauce in a small bowl. Taste and adjust seasonings as necessary.
Serve the mujadara warm and top with the crispy onions and yogurt sauce. This mujadara is also great with a side of homemade sourdough naan!
Notes
Store in an airtight container in the fridge for up to 5 days.