Alexandrian Koshary

Country : Egypt

5 cups chicken broth

2 cups short grain rice, rinsed

1 cup yellow lentils, rinsed

1 tbsp ghee

3 onions, thinly sliced

Oil

-   Measure broth into a pot and bring to the boil.

-   Add rice and lentils and bring to the boil again, then lower heat and simmer until rice and lentils are soft and have absorbed all the liquid.

-   Heat oil and fry sliced onions until golden brown and crispy.

-   Spoon koshary in a serving plate and garnish with onions.