Kushari

This recipe is from Altezano in Auckland. Substitute the butter for a vegetable oil to make this recipe vegan-friendly.

Lentils & Rice

50 g	Butter
2 ½ cups	Water
1 cup	Green lentils (Main)
2 cups	Chicken stock, or water
1 cup	Basmati rice (Main)
1 tsp	Sumac powder
1 tsp	Nutmeg, grated or ground
1 ½ tsp	Ground cinnamon
1 ½ tsp	Salt
½ tsp	Freshly ground black pepper
¼ cup	Olive oil
2	Onions, peeled and thinly sliced
1 cup	Pistachios, toasted
1 cup	Flat leaf (Italian) parsley, chopped
1 cup	Fresh coriander, roughly chopped

Spicy Tomato Sauce

¼ cup	Olive oil
3	Garlic cloves, peeled and crushed
3	Red chillies, seeds removed and finely sliced
1 can	Crushed tomatoes, 400g
1 ½ cups	Water
¼ cup	Cider vinegar
1 tsp	Salt
1 tsp	Ground cumin
1 tsp	Ground paprika
¼ cup	Fresh coriander, leaves, finely chopped

Directions

1. To prepare the lentils:In a sieve or small holed colander rinse the lentils under cold running water to remove any dirt or stones.
2. Add the lentils and water to a medium saucepan. Over a high heat, bring to the boil. Once boiling, reduce the heat and simmer for approximately 25 minutes, stirring occasionally.
3. Add a pinch of salt towards the end of the cooking time to avoid tough skins. The lentils are done when they are tender.
4. Remove from the heat. Drain and set aside.
5. To prepare the spicy tomato sauce:Place a saucepan over a high heat.
6. Add the oil, garlic, chillies and cook for 3 minutes.
7. Add the tomatoes, water, vinegar, salt, cumin and paprika.
8. ring to the boil and lower the heat.
9. Simmer for 30 minutes or until thickened.
10. Stir in the fresh coriander leaves. Taste to see if more salt, pepper or coriander needs to be added.
11. To prepare the rice:Place a saucepan over a high heat.
12. Melt the butter and add the rice.
13. Cook for 1 minute, stirring constantly.
14. Add the stock or water, sumac, nutmeg, cinnamon, salt and pepper.
15. Bring to the boil, then reduce to a low simmer and cook for 12 minutes before removing from the heat.
16. Cover and set aside for 12 minutes. While the rice is resting prepare the onions.
17. In a large frying pan, heat the olive oil to a medium heat and slowly cook the onions until dark gold in colour.
18. This should take approximately 20 minutes.
19. Break the cooked rice up with a fork. In a large bowl mix together the cooked lentils, rice, toasted pistachios, fresh parsley, coriander and two thirds of the cooked onions.
20. Season with salt and pepper. Pile high on a platter, top with the remainder of the onions and serve with the spicy tomato sauce.

Tip: In Altezano the dish is served with a generous spoonful of labne, a deliciously creamy yoghurt dressing.