Ottolenghi to the rescue! kosheri & spicy minced beef.

Main Dish

4 servings

Very Easy

40 min

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Ingredients

• 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.

Preparation

• 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.

Jenny Eatwell

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