Quick & Easy


Various combinations of rice and lentils are eaten throughout the Middle East and India, with perhaps the two most well-known versions being Lebanese mujadara and Indian kitcheree. Our Egyptian take on this homely dish, however, adds delicious "oomph" to the rice-lentil theme with its fragrantly spicy caramelised onion and piquant chilli sauce.



1.To make caramelised onion, heat first measure of oil in large frying pan; cook onion, allspice and coriander, stirring, until onion softens. Add sugar; cook, stirring occasionally, about 30 minutes or until onion caramelises.
2.To make tomato chilli sauce, heat second measure of oil in small saucepan; cook garlic, cumin and chilli, stirring, until fragrant. Add vinegar and juice; bring to the boil. Boil, uncovered, 2 minutes.
3.Meanwhile, cook lentils and rice, separately, in medium saucepans of boiling water, until both are tender; drain.
4.Remove half the caramelised onion from pan; reserve. Add lentils and rice to remaining onion in pan; stir until hot. Remove from heat; stir in half the parsley.
5.Divide koshari among serving bowls; top with reserved caramelised onion, remaining parsley, and tomato sauce.

Always rinse rice under cold water until water runs clear, it removes excess starch so the cooked rice is not gluggy. Serving suggestion: Serve with steamed green vegetables.


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