Yotam Ottolenghi’s Kosheri

This is a recipe that appears so simple, and some would say “boring” when first looking at. However, believe me… it is anything but and proves a great hit when I serve it, and it is one of those recipes I am also asked “you need to tell me the recipe for this…”

I have tried various recipes to make this over the years, but Ottolenghi’s is by far my favourite and in my opinion one of the easiest. Take the time and make the sauce in advance, and reheat it when serving to save time. I personally prefer the sauce “warm” and not hot but see how you like it yourself. The recipe in the book says you can also serve cols (with adjusted seasoning) but I personally prefer the sauce warm.

Feel free to tinker with the ingredients added, maybe adding raisins or nuts to suit your taste as the recipe is a great base to add what you like.

Give it a try…Don’t be put off by the length of the method, a lot of that is my opinion and comment , when yo break it down it is quite a simple dish – I find it is an addictive dish that goes well with lots of Middle Eastern meats, or stands on its own as a Mezze dish.

Ingredients

For the Rice:

300g green lentils (the recipe calls for dried lentils that are cooked however I have often used a can on green lentils drained and rinsed, as a quicker method)
200g basmati rice
40g unsalted butter
50g vermicelli noodles, broken into 4cm pieces
400ml chicken stock or water (I prefer to use stock for the flavour of the dish)
½ tsp grated nutmeg
1½ tsp ground cinnamon
1½ tsp salt
½ tsp black pepper
4 tbsp olive oil
2 white onions, halved and thinly sliced (into half-moons is the best – I often make twice as many as find this amount doesn’t leave many for the topping)

Spicy tomato sauce:

4 tbsp olive oil
2 garlic cloves, crushed (I have used garlic paste to no detrimental effect)
2 hot red chillies, seeded and finely diced
8 ripe tomatoes, chopped (recipe in book says tinned are fine, and they are in my opinion. Also depending how you chop fine and the tomatoes themselves I feel it is best to peel the tomatoes as no-one likes skin in their sauce….)
370ml water
4 tbsp cider vinegar
3 tsp salt
2 tsp ground cumin
20g coriander leaves, chopped (I always use more….but then again I love coriander!!)

You will also need a wide, preferably lidded pan to cook the rice in and a medium saucepan for the sauce, a large frying pan for the onions and a second saucepan (or the same one washed!) if making the lentils.

Method – this is way I make it, not necessarily the same steps as the recipe in the book!

Firstly it is best to make the sauce, as I say above this can be made in advance if you want and I often do.

Prep first, as I always say….

The biggest decision with this dish is whether to peel the tomatoes…modern world problems eh?  I normally do when using fresh, or have also used a processor and chopped them finer – basically if you don’t you get the skins in the sauce which isn’t great in my opinion! If want to peel/skin the tomatoes firstly put the kettle on, then simply make a cross with a knife on the bottom of the tomato and put them in a bowl big enough to hold them and pour over the boiled water and cover (cling film or a plate is fine). Leave for a few minutes then, carefully remove the tomatoes and peel the skin off using the cross as the starting point- should come away relatively easily. Fiddly yes… but worth it!

Heat the olive oil in the saucepan over a medium heat add the chillies, and the garlic and fry for a couple of minutes, ensuring they do not burn.  Add the tomatoes along with the water, vinegar cumin and salt and stir to combine. Bring this to a boil, and then simmer on a lower heat for approximately 20 mins until it has thickened a bit stirring frequently. If making to eat straight away add the coriander now, otherwise leave until ready to serve so get maximum taste from it “fresh”. Taste at this point to check if needs any seasoning or more coriander – I usually find a few grinds of black pepper make a good addition.

Then to the rice itself… If using dried lentils then first you need to cook them…

Wash them thoroughly in a sieve with cold water, then put in a large saucepan with fresh water to cover them well (you need lots) an boil. Simmer the lentils for approx. 25 mins on a slightly lower heat until tender (but not mushy…. so you need to keep an eye on them) Then drain and keep to one side.  Like I say above in the ingredients…. I have often simply used a 400g tin of green lentils to save time and feel it doesn’t affect the final dish.

I make the onions next. Heat the oil in a frying pan and add the onions and fry gently over a low heat for about 20 mins stirring frequently to ensure even cooking. You want a dark brown, soft onion well caramelised to add the flavour to the dish. Transfer to some kitchen roll to cool and remove any excess oil.

Place the raw rice in a large bowl and cover with cold water and wash it well, then drain and rinse.

Melt the butter in the wide saucepan over a medium heat, and then add the raw vermicelli and fry until golden brown – I find you need to be careful here so does not burn whilst browning evenly.

Now add the washed rice, and mix well until all the rice is well coated in the butter.

Next add the stock, nutmeg, cinnamon, salt and pepper and stir into the rice and vermicelli.

Bring this to the boil, cover, and simmer until the stock is absorbed – the book states approx. 12 minutes and I find this is usually about correct. They key is the medium heat and it is not boiled away too quick as you want to rice to absorb the liquid.

Now turn off the heat, remove the lid and cover with a clean tea twel and leave for 5-10 minutes to finish off the coking and ensure “fluffy” rice.

All that is left is to assemble the dish now…

• ·        Break the cooked rice up with a couple of forks
• ·        Add the lentils and most of the onions – reserving the rest to finish the dish
• ·        Mix gently until well combined
• ·        Taste at this point for seasoning!
• ·        Pile the rice on a serving plate and add remaining onions
• ·        Serve with sauce on side – bowl or pouring jug

Enjoy….