Name: Egyptian Kosheri Rice Recipe
Yield: serves 4-6
Ingredients: 3 cloves garlic, minced; 1/4 cup water; 3 tbsp. white vinegar; 1 tsp. ground cumin; 1 tsp. ground coriander; 1/2 tsp. aleppo powder; 1/2 tsp. salt; 1/2 cup dry spilt peas, soaked overnight; 1/2 cup dry chickpeas, soaked overnight or canned chickpeas, drained; 2 cups basmati rice; 2 cups short pasta of choice (I used short vermicelli); kosher salt; grapeseed oil; 3 onions, thinly sliced; kosher salt; 6 cloves garlic, minced; 1 bird’s eye chili, finely minced; 1 teaspoon cumin; 1 teaspoon ground coriander; 1 teaspoon crushed aleppo peppers; 1 tablespoon sugar; 1 large can crushed tomatoes (28 ounces); 2 tablespoons white vinegar; freshly ground nutmeg; salt and pepper to taste; lemon zest; lemon wedges, for a bit of juice; flat leaf parsley, roughly chopped