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storecupboard kosheri

February 3, 2013

Serves 4
Prep time: 25 minutes

Kosheri main
Rice, lentils, warm spices, slow-fried onions… I just love kosheri.  Oh, and fried noodles too!  Perfect.

There is a man at Riverside Farmers Market in Cardiff who sometimes sells kosheri.  I’ve found that a very good thing to do is to buy a carton and scoff it sitting on the grass in nearby Bute Park with my older daughter, who calls it ‘rice and mini beans’.  She is a bit fussy about the hot tomato sauce.  I am more than happy to eat it with or without.

This version is a storecupboard special, with no fresh herbs or fannying about.


Kosheri close up



For the sauce:
Olive oil, 1 tsp
Garlic, one clove, finely chopped
Dried chillies, 1/2 tsp
Ground cumin, 1 tsp
Tinned tomatoes, 1 x 400g tin
Salt and pepper

For the kosheri:
Two medium onions, sliced
Olive oil, 2 tbsp
Non-dairy margarine such as Vitalite, 2 tbsp
Vermicelli, 80g (I found this came to about 5 little nests)
White basmati rice, 1 1/2 cups, washed and drained
Vegetable stock, 3 cups
Cinnamon, 1 tsp
Nutmeg 1/2 tsp
Green lentils, 1 x 400g tin, drained and rinsed
Salt and pepper to taste

First get your sauce on.  Heat 1 tsp of olive oil in a small saucepan and gently fry the garlic, chilli flakes and cumin for 1 minute until fragrant.  Tip in the tomatoes, fill the empty tin 1/3 full of water, give it a swill and tip that in too.  Let it simmer for about 20 minutes until thick.

Then get your onions frying.  Heat 2 tbsp of olive oil in a frying pan, add the onions, give them a stir, then let fry gently for about 20 minutes, stirring occasionally, until dark and crispy.

Melt the margarine in a large saucepan and add the vermicelli, breaking the nests up with a wooden spoon.  Fry for about five minutes until golden.  Add the rice and give it a good stir so all the grains are coated in melted marg.  Then add the vegetable stock, cinnamon, nutmeg, salt and pepper, and put a lid on.  Cook very slowly for 12 minutes.

When the rice tastes ready turn the heat off, take the lid off, cover with a clean teatowel and replace the lid.  Leave for 5 minutes (this makes the rice fluffier).

Tip the lentils and onions into the rice and gently fork through.  Test the seasoning and add more salt and pepper if necessary.  Serve with a few spoonfuls of hot tomato sauce.


Adapted from Ottolenghi, by Yotam Ottolenghi


From → Mains, Recipes

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