Koshari

Updated at: Thu, 17 Aug 2023 04:03:43 GMT

Step 1

Large green or brown lentils both work well in this recipe; do not use French green lentils, or lentilles du Puy. Long-grain white, jasmine, or Texmati rice can be substituted for the basmati.

Step 2

Bring 2 quarts water to boil in Dutch oven. Add pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Drain pasta, rinse with water, then drain again. Transfer to bowl and set aside.

Step 3

Meanwhile, bring lentils, 4 cups water, and 1 teaspoon salt to boil in medium saucepan over high heat. Reduce heat to low and cook until lentils are just tender, 15 to 17 minutes. Drain and set aside.

Step 4

Cook 1 tablespoon reserved onion oil, 1 teaspoon garlic, ½ teaspoon salt, ½ teaspoon coriander, ½ teaspoon cumin, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon cayenne in now-empty saucepan over medium heat until fragrant, about 1 minute. Stir in tomato sauce and chickpeas, bring to simmer, and cook until slightly thickened, about 10 minutes. Cover and keep warm.

Step 5

While sauce cooks, place rice in medium bowl, cover with hot tap water by 2 inches, and let sit for 15 minutes. Using your hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat adding and pouring off cold water 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.

Step 6

Cook remaining 3 tablespoons reserved onion oil, remaining garlic, remaining 1 teaspoon coriander, remaining 1 teaspoon cumin, remaining ½ teaspoon cinnamon, remaining ⅛ teaspoon nutmeg, and remaining ⅛ teaspoon cayenne in now-empty pot over medium heat until fragrant, about 2 minutes. Add rice and cook, stirring occasionally, until grain edges begin to turn translucent, about 3 minutes. Stir in 2 cups water and ½ teaspoon salt and bring to boil. Stir in lentils, reduce heat to low, cover, and simmer gently until all liquid is absorbed, about 12 minutes.

Step 7

Off heat, sprinkle pasta over rice mixture. Cover, laying clean dish towel underneath lid, and let sit for 10 minutes.

Step 8

Return sauce to simmer over medium heat. Stir in vinegar and season with salt and pepper to taste. Fluff rice and lentils with fork and stir in parsley and half of onions. Transfer to serving platter and top with half of sauce and remaining onions. Serve, passing remaining sauce separately.

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