Koshari

Ingredients

• 160 g Basmati Rice
• 150 g Brown Lentils
• 120 g Elbow Macaroni
• 240 g Chickpeas
• 2 pcs Onion
• 400 g Tomato Passata
• 1 tbsp Tomato Paste
• 6 pcs Garlic
• 3 tbsp White Vinegar
• 2.5 tsp Cumin
• 1 tsp Ground Coriander
• 1 tsp Chili Flakes
• 350 ml Vegetable Oil
• 2.3333333333333335 tbsp Kosher Salt
• 1 tsp Black Pepper
• 2 tbsp Parsley

Method

1. Thinly slice {onion} so it fries evenly and turns deeply crisp rather than steaming.
2. Heat {vegetable_oil} in a wide saucepan over medium-high heat. Fry {onion} with a pinch of {kosher_salt} in batches without crowding for even browning, stirring often for a deep golden color and crisp texture. Transfer to a towel-lined plate before they darken further.
3. Rinse {brown_lentils}, then simmer them in a saucepan over medium heat with water and {kosher_salt} until tender but still holding their shape, with a nutty aroma and no chalkiness. Drain well so the layers stay distinct.
4. Rinse {basmati_rice} until the water runs mostly clear. Cook it in a saucepan over medium heat with fresh water, a little {vegetable_oil}, and {kosher_salt} until the grains are tender and separate. Cover and let it steam off the heat so the rice stays fluffy for layering.
5. Boil {elbow_macaroni} in well-salted water over medium-high heat until just tender with a slight bite. Drain thoroughly so the sauce clings instead of turning watery.
6. Warm {chickpeas} in a small saucepan over low heat with a spoon of cooking water, {cumin}, {kosher_salt}, and {black_pepper} until glossy and fragrant.
7. Heat a little {vegetable_oil} in a saucepan over medium heat, then add half of the {garlic} and cook briefly until fragrant but not colored. Stir in {tomato_paste}, {cumin}, and {ground_coriander} to bloom in the oil until aromatic, then add {tomato_passata}, some {white_vinegar}, {kosher_salt}, and {black_pepper}. Simmer until lightly reduced, smooth, and pourable.
8. In a small bowl, combine the remaining {garlic} with more {white_vinegar}, {chili_flakes}, {cumin}, {kosher_salt}, and a splash of hot water. Let it stand until sharp, fiery, and slightly mellowed.
9. Spoon {basmati_rice} into warm bowls, then layer on {brown_lentils}, {elbow_macaroni}, and {chickpeas}. Ladle over {tomato_passata}, drizzle with {white_vinegar} sauce, and finish generously with {onion} and {parsley} for brightness and crunch.