Minerva’s Koshary Rice

Koshary and Matbucha are classic Egyptian comfort foods and is a great dish that can serve as the center of the meal with the addition of a beautiful farmers market-inspired vegetable side or a simple protein like harissa broiled chicken or grilled rack of lamb. This vegetarian recipe is inspired by Chef Michael Mina’s mom, Minerva, and is one of Chef’s most cherished recipes. There is a lot going on here, but thankfully most of it can be done ahead of time and brought together right before you are ready to serve. We hope you enjoy this comforting recipe!

RICE 

Ingredients:

2  tablespoons EVOO
2 cups long-grain rice
3 cups water
1 teaspoon sea salt
pinch of fresh ground pepper

Directions:

  1. Heat EVOO in a saucepan over medium heat. 
  2. Add Rice and stir gently until rice smells fragrant and coated with oil. 
  3. Add 3 cups water and 1 teaspoon of salt. Bring to a simmer, then reduce heat to low, cover, and simmer for about 10 minutes then turn off flame and leave on the stovetop for an additional 15 minutes. The rice will be tender and all the liquid will be absorbed.

LENTILS 

Ingredients:

1 cup lentils, rinsed and soaked in water in water for 1 hour
½ teaspoon sea salt
pinch of fresh ground pepper
1 clove of garlic, crushed
1 bay leaf 

Directions:

  1. Rinse then soak the lentils in warm water for 30 minutes. 
  2. Add 2 cups of water to a saucepan
  3. Add the lentils, sea salt, pepper, garlic clove & bay leaf.
  4. Bring to a simmer. Cover and reduce heat to low. Simmer for 10-20 minutes until lentils are tender.

MATBUCHA 

Ingredients:

1 teaspoon ground cumin seed
1 teaspoon ground coriander seed
1 teaspoon ground urfa biber or ancho
½ teaspoon fresh ground black pepper
1 teaspoon pimenton de la vera, hot
1 tablespoon EVOO
1 500g box Pomi chopped tomatoes
½ cup tomato paste
1 teaspoon sea salt
1 bay leaf
1 sprig fresh thyme
2 tablespoons chopped cilantro
2 tablespoons crispy fried onions or shallots

Directions:

  1.  Toast dry spices in dry saucepan until fragrant and aromatic
  2. Add EVOO and infuse with spices
  3. Add tomato paste and stir well to incorporate.
  4. Cook over medium heat stirring constantly and scraping the bottom of the pan to cook out the raw flavor of the paste. Don’t skip this step as it is the foundation of deep flavor.
  5. Add chopped tomatoes, thyme, sea salt and bay leaf and bring to a simmer.
  6. Cover and reduce heat to low. Cook for 20-30 minutes.

SAUTEED ONIONS AND INSTRUCTIONS TO FINISH THE DISH 

Ingredients:

2 tablespoons EVOO
4 sweet onions, sliced thin
2 garlic cloves, sliced thin
½ teaspoon sea salt
pinch of fresh ground pepper

Directions:

  1. Heat large frying pan over medium heat. 
  2. Add EVOO then onions and cook on medium/high heat for about 10 minutes until the onions are browned. 
  3. Add garlic, sea salt and pepper and cook for another minute stirring to ensure even distribution and complete cooking.
  4. Add cooked lentils and rice and toss well to fully combine. Cook until mixture is piping hot.
  5. Transfer to serving bowl and spoon matbucha over the top.
  6. Garnish with chopped cilantro and serve.