Serves
6 to 8 people
Egypt
Ingredients:
200g (1 cup) basmati rice
Rapeseed oil
2 red onions, peeled and cut into thin half-moons
Salt
4 garlic cloves, peeled and minced
1 x 400g (2⅕) tin chopped tomatoes
1 ½ tsp chilli flakes
2 tsp red wine vinegar
180g (1 cup) dried brown or green lentils (or 2 x 400g / 10 cups tins of cooked green lentils, drained)
2 x tin chickpeas, drained
150g (1 cup) elbow macaroni
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp Baharat spice
300ml (1¼ cups) vegetable stock
Wash the rice under the cold tap until the water runs clear, then leave it to drain and leave to one side.
Heat six tablespoons of oil in a frying pan and, when hot, add the onions and two pinches of salt. Fry, stirring regularly, for 30 minutes, until dark brown, soft, and sticky. Scoop out the onions with a slotted spoon, pressing them against the side of the pan to drain them of as much oil as possible, and transfer to a plate lined with kitchen paper.
Reheat the oil in the pan, then fry the garlic for three minutes, until it starts to turn golden. Stir in the tinned tomatoes and their juices, 150ml water and half a teaspoon of salt, and cook for 20 minutes, stirring infrequently. Add the chilli and vinegar, then turn off the heat.
Meanwhile, put the lentils in a large saucepan for which you have a tight-fitting lid. Cover with cold water, bring to a boil and, if using dried lentils, simmer for 20 minutes. Add the pasta and cook for a further nine minutes (or for a minute less than your packet says). Drain well, then tip on to a serving platter and cover loosely with foil to keep warm.
Drain the soaked rice. In the same pan you used to cook the lentils, heat two tablespoons of oil on a medium flame, then add the rice, cumin, cinnamon and a teaspoon and a half of salt, and stir to coat the rice, being careful not to burn the spices. After a couple of minutes, slowly add the stock, bring it to a boil, pop on the lid, turn down to a simmer and leave to cook undisturbed for 10 minutes. Turn off the heat and leave, still covered, to rest for 10 minutes.
To serve: For Layered Presentation: In a large bowl transfer half of the crispy onions and place on bottom of bowl. Top with the Tomato Chickpea mixture, then the cooked elbow macaroni, then the cooked lentils, and finally the last layer is the cooked basmati rice. Gently press down with spatula to firm up the koshari for presentation when turned over.
Cover the bowl with a large plate or platter and carefully invert the bowl over the plate. The koshari should release itself. Top with more crispy onions, chopped parsley and enjoy.