Egyptian Koshari with Cardamom – Ramadan Special

Koshari is a perfect dish for Iftar as it is rich in carbs, protein, and fiber, making it an ideal choice to replenish the body after a long day of fasting. Traditionally, Koshari is seasoned with garlic, cumin, and vinegar, but in this Ramadan special recipe, you can elevate the flavors by adding Emperor Akbar Cardamom.

Ingredients:
For the Rice and Lentils:
Rice – 1 cup (short-grain or long-grain)
Brown lentils – 1 cup (rinsed)
Chickpeas – 1 cup (canned or boiled from dried)
Small pasta (vermicelli or elbow macaroni) – ½ cup
Vegetable oil – 2 tbsp
Salt – to taste
Water – 4 cups (for cooking rice and lentils)

For the Tomato Sauce:
Canned tomatoes – 2 cups (or fresh tomatoes, blended)
Garlic – 4 cloves (minced)
Onion – 1 medium (chopped)
Emperor Akbar Green Cardamom – 3-4 pods (lightly crushed)
Ground cumin – 1 tsp
Ground coriander – ½ tsp
Ground cinnamon – ½ tsp
Vinegar – 2 tbsp
Olive oil – 2 tbsp
Sugar – 1 tsp (optional)
Salt – to taste
Black pepper – to taste

For the Garnish:
Fried onions – for topping
Fresh cilantro or parsley – chopped (for garnish)

Instructions:
1. Cook the Rice and Lentils: In a large pot, bring 4 cups of water to a boil. Add the rinsed brown lentils and cook for about 15-20 minutes until they are just tender but not mushy.

In a separate pot, cook the rice as per the package instructions. You can cook it with a pinch of salt for added flavor.

2. Cook the Pasta: In a small pot, cook the pasta (vermicelli or elbow macaroni) according to the package directions. Drain and set aside.

3. Prepare the Tomato Sauce: Heat olive oil in a large pan over medium heat. Add the chopped onions and garlic and sauté until softened, about 4-5 minutes.
Stir in the crushed Emperor Akbar Cardamom, ground cumin, ground coriander, and ground cinnamon. Let the spices sauté for 1-2 minutes, allowing them to release their aroma.
Add the canned tomatoes (or blended fresh tomatoes) and bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
Add vinegar, sugar (optional), salt, and black pepper to taste. Let the sauce reduce and thicken slightly. Adjust seasoning as needed.

4. Assemble the Koshari: In a large serving dish, layer the rice, followed by the cooked lentils, pasta, and chickpeas. Mix them gently together to combine.
Pour the hot tomato sauce evenly over the mixture, ensuring that the rice and lentils are well-coated with the flavorful sauce.

5. Garnish and Serve: Top the Koshari with fried onions and a sprinkle of fresh cilantro or parsley. Serve with additional vinegar or hot sauce on the side if desired.