Koshari Iskandarani (Egyptian Lentil-Rice dish) Recipe
Koshari Iskandarani is a typical Egyptian dish that hails from Alexandria, Egypt. It is made of simple pantry ingredients, which are yellow lentil and rice. This dish is vegan, yet some variations has Egyptian fried boiled Eggs, placed on top of the dish.
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Ingredients
For Koshari Iskandarani
- 2 tablespoons Canola oil
- 1 yellow onion , finely chopped
- 1 ½ cups Egyptian short grain rice , or Basmati rice
- 1 cup orange lentils
- 4 cups boiling water
- 1 teaspoon Vegeta (vegetables seasoning), optional
- Salt and pepper to taste
- 1 cup spicy tomato sauce, recipe follows
Spicy Tomato Sauce
- 2 tablespoons canola oil
- 5 garlic cloves, minced
- 1 cup passata (tomato puree)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ -1 teaspoon(s) chili Flakes
- ¼ cup water or more if the sauce is too thick
- salt and pepper to taste
Instructions
- Soak the lentils for 1 hour in hot water before cooking, drain and rinse it with cold water.
- Soak the Egyptian rice or basmati rice for 10-20 minutes max. in cold water, and then rinse it under tap water until the water runs clear.
- Make the Koshari: Sauté the chopped onion in the olive oil until the onions are translucent and just starting to brown. Add the rice and stir it with the onions and oil fr 1 minute or until all the rice is coated with the oil. Toss in the lentil, add hot water and bring to a boil on medium-high heat for 5 minutes or until the water is absorbed. Cover the pan and let it cook 3-4 more minutes. Turn off the heat and fluff the Koshari with a fork.
- Make the spicy tomato sauce: Heat the oil in a medium saucepan, over low heat, once hot, add the chili flakes, once fragrant, add the minced garlic and stir in the oil for 30 seconds. Once it becomes fragrant, add the vinegar followed by the tomato juice, and the spices, let it simmer on low heat for 5 minutes. Add some water if the sauce becomes too thick.
Nermine's Notes
- Soak the lentils for 1 hour in hot water before cooking.
- Soak the basmati or Jasmin rice for 10 minutes in cold water, and then rinse under tap water until the water runs clear.
- The best way to reheat Koshari or any rice dish is in a preheated oven at 350 F for 10 minutes. Make sure to cover the Kushari with parchment paper or aluminum foil during reheating so it doesn’t dry out.
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Nutrition
Calories: 0kcal