Kushari (Egyptian Rice Dish)

Dinner
Photo of Kushari (Egyptian Rice Dish)

Ingredients

  • RICE LENTILS
  • 1 cup basmati rice
  • 50g butter
  • 3 cups chicken or vegetable stock
  • 1½ tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • Ground black pepper to taste
  • 3 large onions
  • 1–2 tins brown lentils
  • 1 cup pistachios or almonds (optional)
  • 1 good handful fresh parsley, chopped (optional)
  • 1 good handful fresh coriander, chopped
  • 1 cup dried fruit (e.g. sultanas, raisins, chopped dates, apricots)
  • 1 tsp brown sugar
  • TOMATO SAUCE
  • ¼ cup oil (preferably olive)
  • 3 cloves garlic, chopped
  • 1 tsp chilli paste
  • 1½ tsp ground cumin
  • 1 tsp paprika
  • ¼ cup cider vinegar (or white wine vinegar)
  • 400g tin chopped tomatoes
  • 1 tin of water (use the empty tomato can to measure)
  • TO SERVE
  • Sour cream or unsweetened yoghurt
  • Fresh coriander

Method

  1. Start by making the rice - Melt butter in a large pan and toast the rice, cinnamon, and nutmeg for a couple of minutes to release their aroma.
  2. Add the dried fruit, salt, pepper, and stock. Drain the lentils and stir them into the mix.
  3. Bring to a boil, then simmer for 12–14 minutes, stirring regularly.
  4. Remove from heat, cover with a lid, and steam for 12 minutes. If needed, add more water and return to heat until absorbed.
  5. For the onions - Slice thinly, sauté in oil with brown sugar until soft and caramelised. Stir into cooked rice and lentils.
  6. To make the tomato sauce - Sauté garlic and chilli paste in oil for 2 minutes. Add cumin and paprika, cook for another minute.
  7. Add vinegar and let boil for 1 minute, then add tomatoes and 1 tin of water. Simmer gently while rice finishes cooking.
  8. Stir chopped herbs and nuts into the rice.
  9. Serve in bowls - spoon rice mixture, top with tomato sauce, a dollop of sour cream or yoghurt, and garnish with coriander.