English50 min
Koshari
Rice, lentils, and pasta under a tomato sauce. A full pot, a small bill.
by North Pantry
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
519
Calories
3,115 kcal in this batch
Protein
17.8 g
Fat
11 g
Carbs
88.8 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Dry rice
Cauliflower rice · 1:1 by volume, cooked. Cook it hot and dry. Steaming makes it soggy.
Quinoa · 1:1 cooked. Rinse it. The raw grain tastes soapy.
Dry pasta
Brown rice or corn pasta · 1:1. Pull it a minute early. It turns mushy if it sits in the sauce.
Zucchini ribbons · a generous pile. Salt and drain them first or the sauce goes watery.
Salt
Half the salt, then taste · start at half. Acid, garlic, and pepper do more than a salt substitute.
Method
- 1
Boil the lentils in salted water until just tender, about 20 minutes. Drain.
- 2
Cook the rice and the pasta separately, both salted, both a minute shy of soft.
- 3
Slice the onions and fry them in the oil until deep brown. Lift them out.
- 4
In the same oil, cook garlic and cumin, then the tomatoes and chili. Simmer 10 minutes. Salt it.
- 5
Layer rice, lentils, pasta, and chickpeas. Sauce on top, onions last.
Cook's notes
Crisp the onions hard. They are the contrast, not a garnish you can skip.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
Rate this dish
5 from 2
Ratings are part of Savor+.
Comments
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