Easy and under $5 a serve, this vegetarian rice dish doesn’t skimp on flavour

Name: Easy and under $5 a serve, this vegetarian rice dish doesn’t skimp on flavour
Cook time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 6 roma tomatoes, halved; ¼ cup extra virgin olive oil; 2 garlic cloves, crushed; 1 tsp dried mint; 1 tbsp cumin seed; ¾ cup dried vermicelli pasta; ¾ cup long-grain rice, rinsed; 400g can lentils, drained and rinsed; 1 tbsp baharat spice blend; baby mint leaves, to serve

Experience Egypt’s iconic street food with this hearty, fragrant dish – packed with warm spices, it delivers maximum flavour and minimal fuss.

Jessica Brook

May 4, 2026

Koshari-style rice with spice-roasted tomatoes.James Moffatt; STYLING Steve Pearce

easyTime:< 30 minsServes:4

Inspired by Egypt’s iconic street food, this Koshari-style rice is pure comfort – hearty, fragrant and layered with texture. Crowned with roasted tomatoes and warm spices, it’s a streamlined vegetarian take on the classic that delivers maximum flavour with minimal fuss.

Ingredients

6 roma tomatoes, halved
¼ cup extra virgin olive oil
2 garlic cloves, crushed
1 tsp dried mint
1 tbsp cumin seed
¾ cup dried vermicelli pasta
¾ cup long-grain rice, rinsed
400g can lentils, drained and rinsed
1 tbsp baharat spice blend
baby mint leaves, to serve

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional).
Step 2
Arrange the tomatoes cut-side up on a small roasting tray. In a small bowl, combine 1 tablespoon of oil with the crushed garlic, dried mint and half the cumin; season generously and whisk to combine. Brush this mixture over the tomatoes. Cover with foil and roast for 5 minutes until tender, then remove the foil and roast for a further 5 minutes until fragrant and blistered.
Step 3
Meanwhile, heat the remaining oil in a large, deep frying pan over medium heat. Break the vermicelli into small pieces and fry, stirring, for 2-3 minutes until golden brown. Add the rice and stir to coat. Pour in 2 cups of boiling water, the remaining cumin, and the baharat; season and bring to a simmer. Cover with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes, or until the water has been absorbed. Leave, covered, to steam for 5 minutes.
Step 4
Gently fold in the lentils and fluff the rice with a fork. Serve topped with the roasted tomatoes and a scatter of fresh mint.

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