Ottolenghi to the rescue! kosheri & spicy minced beef.

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
150 g green lentils, unsoaked

200 g basmati rice

40 g unsalted butter

50 g vermicelli noodles

400 ml chicken stock

half teaspoon grated nutmeg

one and a half teaspoon ground cinnamon

one teaspoon salt

half a teaspoon ground black pepper

2 teaspoons olive oil

2 onions, halved and thinly sliced.


  • Place the lentils in a large sieve and wash them under cold running water. Transfer to a large saucepan, cover with plenty of cold salted water and bring to the boil.
  • Reduce the heat and simmer for 25 minutes. The lentils should be tender but not mushy. Drain in a colander and leave to one side to keep warm.
  • Heat the oil in a large frying pan, add the onions and sauté over medium heat for around 20 minutes until dark brown. Transfer to kitchen paper to drain and keep warm.
  • Rinse the rice and drain well. Melt the butter in a large saucepan over a medium heat. Add the raw vermicelli or noodles, stir and continue frying and stirring until they turn golden brown.
  • Add the drained rice and mix well until it is coated in the butter. Now add the stock (with or without the chicken jelly included), nutmeg, cinnamon and pepper.
  • Stirring all the time to prevent the rice sticking, bring to the boil, cover and reduce the heat to a minimum and simmer for 12 minutes.
  • Turn off the heat, remove the lid, cover the pan with a clean tea towel and put the lid back on. Leave like that for around 5 minutes, which helps to make the rice light and fluffy.
  • To serve, lightly break up the rice with a fork and add the lentils and most of the onions, taste for seasoning and adjust accordingly. Top the rice with the remaining onions.


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