Radha Ma’s Renaissance Recipe: Koshari

Updated: Jun 4, 2018

In this video, Radha Ma re-creates a classic Egyptian rice dish – a pilaf – but this is a “Post Persian Pilaf”! A beautiful medley of Basmati rice, lentils, charred onions, dried cherries and fresh coriander.

Ingredients for Radha Ma’s Koshari

for the rice:

  • 2 c. basmati 

  • 3 ½ cups water (please check your own brand/container to see the amount of water to rice ratio, as it varies!)

  • 1 fresh bay leaf, or 2-3 dried

  • 1 tsp. sea salt or pink salt

  • 1 tsp. cracked black pepper

  • enough olive oil to coat the bottom of a medium sautée pan

for the lentils:

  • 1 c. dried brown lentils picked through to remove stones and washed

  • 4-5 cups water to boil

  • 1 heaping TBSP. paprika

  • 2 tsp. cinnamon, ground

  • 2 tsp. sea salt

  • enough olive oil to create a pool atop the simmering water (about 1/3 cup)

  • 2 large garlic cloves

  • 2 juicy limes

  • few ladle fulls of lentil water to whet the dish at the end

(You will use about 1 — 1 /2 c. cooked lentils, removed with a small sieve from the broth- save the rest for lentil soup!) for the orzo

  • 1 ½ c. orzo pasta (or a similar shape,like cicoria)

  • 1 palmful of pink salt or sea salt for the boiling water

  • about 8 cups water to cook the pasta in

  • olive oil and sea salt or pink salt to drizzle over cooked and drained pasta

For the onions

  • 3 medium-large onions

  • a little olive oil to cover bottom of pan

  • a cast iron skillet

  • pinch of sea salt or pink salt

To finish the dish:

  • 250g dried cherries

  • 1 large bushy bunch of cilantro

  • 1 container of full fat, plain yogurt

  • a chile-flavored olive oil (or you can use orange or lemon oil)

  • red chili flake to garnish

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