Wednesday, May 07, 2008
300g green lentils
200g basmati rice
40g unsalted butter
50g vermicelli noodles, broken into 4cm pieces
400ml chicken stock or water
½ tsp grated nutmeg
1 ½ tsp ground cinnamon
1 ½ tsp salt
½ tsp black pepper
4tbsp olive oil
2 white onions, halved and thinly sliced
For the sauce
4tbsp olive oil
2 garlic cloves, crushed
2 hot red chilies, seeded and finely diced
8 ripe tomatoes, chopped (tinned are fine)
4tbsp cider vinegar
2tsp ground cumin
20g coriander leaves, chopped
Start with the sauce. Heat the olive oil in a saucepan, add the garlic and chillies and fry for 2 minutes. Add the chopped tomatoes, water, vinegar, salt and cumin. Bring to the boil, then reduce the heat and simmer for 20 min, until slightly thickened. Remove the sauce from the heat, stir in the coriander and then taste. See if you want to add any salt, pepper or extra coriander. Keep hot, or leave to cool; both ways will work with the hot kosheri. Just remember to adjust the seasoning again when cold.
To make the kosheri, place the lentils in a large sieve and wash them under a cold running tap. Transfer to a large saucepan, cover with plenty of cold water and bring to the boil. Reduce the heat and simmer for 25 min. The lentils should be tender, but far from mushy. Drain in a colander and leave to one side.
In a lagre bowl, cover the rice with cold water, wash and then drain well. Melt the butter in a large saucepan over a medium heat. Add the raw vermicelli, stir and continue frying and stirring until the vermicelli turns golden brown. Add the drained rice and mix well until it is coated in the butter. Now add the stock or water, nutmeg, cinnamon, salt and pepper Bring to the boil, cover and then reduce the heat to a minimum and simmer for 12 min. Turn off the heat, remove the lid, cover the pan with a clean tea towel and put the lid back on. Leave like that for about 5 min; this helps to make the rice light and fluffy.
Heat the olive oil in a large frying pan, add the onions and sauté over a medium heat for about 20 min, until dark brown. Transfer to kitchen paper to drain.
To serve, lightly break up the rice with a fork, and then add the lentils, and most of the onions, reserving a few for garnish. Taste for seasoning and adjust accordingly. Pile the rice high on a serving platter and top with the remaining onions. Serve hot, with the tomato sauce.
Sorry I’ve been gone so long. I’ve still been cooking like mad, just took a quick break from the blogging. Since my year of a new recipe every day ended, I haven’t been making a point of making something new every day anymore, but I’d say I’m still averaging 4 or 5 new recipes a week. It’s just been so much fun, and I’ve been learning so much, there’s no way I can stop now.
This dish is an Egyptian dish from the book, Ottolenghi The Cookbook. This is a beautiful book, and the recipes are wonderful. It’s not a vegetarian book, by any stretch, but it has a stunning array of vegetable dishes.
This one sounds like It would be odd, but it’s total comfort food. Very healthy, very tasty.
I used brown rice and pasta instead of white, so I had to add a little more liquid during the cooking, and I also had to let it simmer for about twice as long, but it still came out beautifully.
The sauce was a little too spicy for the boys, but they just ate it without, and they cleaned their plates, they loved it.
It’s not quick and easy. There are many parts that have to be made separately, and then combined at the end, but it’s not that bad. I will make this again.