Pistachio Koshari | Egyptian Dessert Recipe | The Plate

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: rice noodles

Whole wheat pasta adds fiber while rice noodles are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is more economical.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar nutrition and sunflower seeds are generally less costly.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers a different flavor and texture, while canned beans are budget-friendly.

Cook rice in boiling water until tender, about 15-20 minutes.

Rinse lentils and boil in water until soft, about 20 minutes.

Cook pasta according to package instructions until al dente, about 8-10 minutes.

Rinse chickpeas and set aside.

Slice onions thinly and sauté in olive oil over medium heat until golden, about 5-7 minutes.

Add minced garlic to the onions and sauté for 1-2 minutes until fragrant.

Stir in tomato sauce, cumin, coriander, cayenne pepper, and vinegar; simmer for 10 minutes.

Combine cooked rice, lentils, and pasta in a large bowl.

Mix in sautéed onion and tomato sauce mixture until well combined.

Top with chickpeas and chopped pistachios before serving.

Season with salt and black pepper to taste.

Cooking Techniques

Spice Level:

Dietary

Allergens