Try this Egyptian Kosheri Rice Recipe, or contribute your own.
- 1/4 cup water
- 1 teaspoon ground coriander
- 1/2 tsp. salt
- salt and pepper to taste
- 3 cloves garlic minced
- kosher salt
- 1 tablespoon sugar
- 1 teaspoon cumin
- lemon zest
- 2 tablespoons white vinegar
- 6 cloves garlic minced
- freshly ground nutmeg
- 3 tbsp. white vinegar
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. aleppo powder
- 1/2 cup dry spilt peas soaked overnight
- 1/2 cup dry chickpeas soaked overnight or canned chickpeas, drained
- 2 cups basmati rice
- 2 cups short pasta of choice (i used short vermicelli)
- grapeseed oil
- 3 onions, thinly sliced
- 1 bird's eye chili finely minced
- 1 teaspoon crushed aleppo peppers
- 1 large can crushed tomatoes (28 ounces)
- lemon wedges for a bit of juice
- flat leaf parsley roughly chopped
- Carbohydrate 106.147383749843 g
- Cholesterol 0 mg
- Fat 18.7139049999855 g
- Fiber 9.11151238891298 g
- Protein 14.8287762499333 g
- Saturated Fat 2.18122687499965 g
- Serving Size 1 1 Serving (187g)
- Sodium 1128.68424499835 mg
- Sugar 97.0358713609297 g
- Trans Fat 1.27735699999359 g
- Calories 651 calories
Step-by-step
- Make the garlic vinegar dakka sauce by mixing everything together. Set aside.
- Rinse off the split peas and chickpeas. Place in a large pot and cover with water. Salt generously and bring to a boil, then simmer for 10-15 minutes, or until pulses are tender but still have bite. Drain well.
- While the pulses are cooking, cook the rice. In a pot, combine the basmati with 2 and half cups of water as well as a generous sprinkling of salt.. Bring to a boil over high heat, then cover and immediately turn down to low. Cook for 17 minutes, without peeking. Turn the heat off and let sit, with the lid on, for another 10 minutes.
- While the rice is cooking, cook the pasta in salted water according to the package. Rinse and drain well.
- While the carbs are cooking, heat up 2 inches of oil in a deep skillet over medium high heat. Add the sliced onions and cook, stirring occasionally, until the onions are crips and lightly browned (they will continue to brown slightly while out of the oil), about 5 minutes. Use a slotted spoon to remove from the oil, spread out, and drain on paper towels.
- In a sauce pan, heat up a bit of the onion oil, about 2-4 tablespoons, over medium heat. Add the garlic, chili, cumin, coriander, aleppo and sugar. Cook, stirring, for 1-2 minutes. Add the tomatoes and white vinegar and simmer for five minutes, stirring occasionally. Remove from the heat and season with freshly ground nutmeg, salt and pepper.
- To serve: build a bowl with the rice, pasta, and pulses. Top with fried onions, tomato sauce, and a sprinkling of dakka. Add lemon zest, lemon juice, and flat leaf parsley if desired. Mix everything up and enjoy!
Crisp fried onions do the heaviest lifting in this dish, providing an essential textural counterweight to the soft grains beneath. Achieving that crucial crunch requires a deep skillet filled with two inches of oil held at medium-high heat. When slicing the onions, keep them uniformly thin so they dehydrate evenly rather than burning around the edges before the centers soften. Transfer them immediately to paper towels once they reach a light golden hue, remembering that residual heat will push the color darker as they drain.
Managing Multiple Components
Cooking rice, pasta, and pulses simultaneously demands careful vessel management on a standard four-burner stovetop. Basmati requires a heavy-bottomed pot with a tight-fitting lid to trap steam during the crucial 10-minute resting phase that follows a 17-minute simmer. Using a wide pot for the lentils and chickpeas ensures they boil uniformly without overcrowding the water.
Second-Day Transformations
Kosheri stores surprisingly well for up to three days in an airtight container, though keeping the components separate prevents the pasta from becoming waterlogged by the sauce. When reheating leftovers, add a splash of water to the tomato sauce and warm it gently in a saucepan rather than the microwave. Reheat the rice and pasta together in a skillet with a teaspoon of oil to restore their original bite without steaming them into mush.
