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Kosheri from Ottolenghi: The Cookbook (page 85) by Yotam Ottolenghi and Sami Tamimi

  • coriander leaves
  • ground cinnamon
  • ground cumin
  • green lentils
  • nutmeg
  • tomatoes
  • apple cider vinegar
  • basmati rice
  • red chiles
  • stock
  • vermicelli short-cut noodles

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Notes about this recipe

  • Kduncan on December 10, 2018

    Great dish, even though I overcooked the rice a bit. Doubled the onions and it worked out well, would double the tomato sauce next time to cover up my bad rice cookery. With chopping, took 1.5 hours for me to make. It's not an easy weeknight dish, but it's not as time consuming as other people made it seem to me.

  • lizbot2000 on June 28, 2017

    This was great! Took forever, but most of that time didn't require close attention (letting stuff simmer and stirring occasionally). I agree with previous reviewers that it needs more onions. I probably wouldn't make this on a weekday ever again because of how long it took, but it would be a great weekend lunch. It also made a ton of leftovers, which was a nice bonus.

  • raybun on January 13, 2017

    As mgwalter states this dish is quite a labour of love. I had time to make the spicy tomato sauce the day before and I'm glad I did. I also followed their recommendation to half the oil and cinnamon and was very happy with the result. I served it with the lamb & barberry meatballs from Jerusalem also by Ottolenghi.

  • mgwalter on May 25, 2014

    Deceptively time consuming, but worth the effort. I also cooked this with the chicken, sumac and za'atar recipe in the same book and they went well together, but this dish would stand on it's own as an entree. Three small tweaks I plan to make the next time I make this: 1. Halve the oil which is used in the tomato sauce which accompanies the dish. 2. Use a little less cinnamon, especially if you are grinding your own or have relatively fresh cinnamon in your cupboard. 3. Use red onions, and double the amount the recipe calls for. The onions are delicious and as some are held back to top the finished dish, just hold back the extras and people can decide if they'd like to add more.

  • owaint on November 22, 2010

    An amazing rice dish - even my rice-phobic other half likes it! Goes really well with the beef and lamb meatballs in this book.

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