i found this recipe for kosheri in the ottolenghi cookbook which is beyond words in its goodness. and i made some minor adjustments – eg. halving the amount of lentils for fear of what it would do to delicate, western, non-lentil lined insides. and before putting the vermicelli noodles in the butter with the rice i sweated one white onion because its not like you can go wrong. thats about all because its spectacular as it is, and as the smartest, tiredest person i know says “there comes a point when you just have to stop fucking around with it”…eloquent as ever.
300g green lentils
200g basmati rice
40g unsalted butter
50g vermicelli noodles broken up
400ml chicken stock
pinch ground cinnamon
salt and pepper
4tbsp olive oil
3 white onions (2 finely sliced, 1 minced)
first run the lentils under cold water and drain. then put them in a saucepan, cover with cold water and bring to the boil. then reduce to a simmer for 25 minutes. drain again and set aside.
then in a saucepan melt the butter, add the onion and cook until softened. then add the vermicelli, stir and continue to fry until the vermicelli turns golden brown. add the rice and mix well until it is coated in the butter. then add the stock, cinnamon, salt and pepper. bring to boil, cover, then reduce heat and simmer for 12 mins. once finished cooking remove from the heat and cover with a tea towel and put lid back on for a few minutes…this makes for fluffiness.
finally heat olive oil in a pan, add onions and saute for about 20minutes until brown.
then assembly: add the lentils, and the onions to the rice. season if needed.
theres not many words for a thing like this. its best eaten. so i suppose the most appropriate description i can give, if youre into ambiguation and obfuscation, is: “ive never tasted anything like this before” – the fluffhead across the way.