• 300 g green lentils

  • 200 g basmati rice

  • 40 g unsalted butter

  • 50 g vermicelli noodles, broken into 4cm pieces

  • 400 ml chicken stock or water

  • 1/2 t grated nutmeg

  • 1 1/2 t ground cinnamon

  • 1 1/2 t salt

  • 4 T olive oil

  • 2 white onions, halved and thinly sliced


  1. To make the kosheri, place the lentils in a large sieve and wash them under a cold running tap. Transfer to large saucepan, cover with plenty of cold water and bring to the boil. Reduce the heat and simmer for 25 mins. The lentils should be tender but far from mushy. Drain in a colander and leave to one side.
  2. In a large bowl, cover the rice with cold water, wash and then drain well. Melt the butter in a large saucepan over medium heat. Add the raw vermicelli, stir, and continue frying and stirring until the vermicelli turns golden brown. Add the drained rice and mix well until it is coated in the butter. Now add the stock or water, nutmeg, cinnamon, salt and pepper. Bring to the boil, cover and then reduce the heat to a minimum and simmer for 12 mins. Turn off the heat, remove the lid, cover the pan with a clean tea towel and put the lid back on. Leave for 5 mins; this helps make the rice light and fluffy.
  3. Heat the olive oil in a large frying pan, add the onions and saute over a medium heat for about 20 mins, until dark brown. Transfer to kitchen paper to drain.5. To serve, lightly break up the rice with a fork and then add the lentils and most of the onions, reserving a few for garnish. Taste for seasoning and adjust accordingly. Pile the rice high a serving platter and top with remaining onion. Serve hot