Koshari Deluxe
Elevate your taste buds with Koshari Deluxe, a sumptuous take on Egypt’s beloved comfort food. This hearty, vegan-friendly dish layers fluffy basmati rice, tender brown lentils, al dente elbow pasta, and protein-packed chickpeas for a symphony of textures. Topped with a robustly spiced tomato sauce featuring garlic, cumin, and a hint of heat from red chili flakes, each bite is a celebration of bold flavors. The crowning touch? Crispy, golden fried onions that add irresistible crunch, paired with a creamy, tangy tahini drizzle. Garnished with fresh parsley, Koshari Deluxe is perfect as a satisfying main course, rich in plant-based protein and bursting with Middle Eastern flair. Ideal for family dinners or special occasions, this recipe combines culinary tradition with a gourmet twist, ready to transport your kitchen into an Egyptian oasis.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Brown lentils
- 1 cup Elbow pasta
- 1 cup Cooked chickpeas
- 2 large Onions
- 0.5 cup Vegetable oil
- 2 cups Tomato sauce
- 4 cloves Garlic
- 2 teaspoons Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili flakes
- 2 tablespoons Vinegar
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Water
- 2 tablespoons Fresh parsley
Instructions
Rinse the rice and soak it in water for 15 minutes. Then, drain and set aside.
Cook the lentils: In a medium pot, add the lentils and 3 cups of water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain and set aside.
Cook the rice: In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add 1 teaspoon of cumin powder and toast for 30 seconds. Stir in the rice and add 2 cups of water and 1 teaspoon of salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let it rest, covered, for another 10 minutes.
Cook the pasta: In a large pot of boiling salted water, cook the elbow pasta according to package instructions until al dente. Drain and set aside.
Prepare the crispy onions: Slice the onions thinly. Heat 1/2 cup of vegetable oil in a large pan over medium-high heat. Fry the onions in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
Make the tomato sauce: In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Mince the garlic and sauté until fragrant, about 1 minute. Add the tomato sauce, remaining 1 teaspoon of cumin powder, coriander powder, red chili flakes, vinegar, 1 teaspoon of salt, and black pepper. Bring to a simmer and cook for 10-15 minutes until thickened. Adjust seasoning as needed.
Prepare the tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons of water, and a pinch of salt until smooth and creamy.
Assemble the Koshari Deluxe: To serve, layer rice, lentils, pasta, and chickpeas on individual plates or in a large serving dish. Pour the tomato sauce generously over the top. Sprinkle with crispy fried onions and drizzle with the tahini sauce.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5457 mg | 237% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 51.3 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2772 mg | 213% | |
| Iron | 10738.7 mg | 59659% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
