Festive celeriac kosher 2016

Festive celeriac koshari

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 40 mins Cook: 1 hr plus soaking

More effort

Serves 8

This gorgeous veggie side dish with spiced celeriac has its roots in Egypt, where it’s sold as street food. Ideal for bringing to a festive gathering

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal422
  • fat23g
  • saturates1g
  • carbs41g
  • sugars8g
  • fibre8g
  • protein9g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 120g dried Puy lentils
  • 120g white long grain rice
  • 2 small celeriac, peeled and chopped into small cubes



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 garlic bulb, split across the middle
  • 150ml rapeseed oil or extra virgin olive oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 120g macaroni
  • 2 tbsp pine nuts
  • 1 tsp ground cinnamon
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 400ml vegetable stock
  • 2 tbsp dried cranberries
  • 1 lemon, zested and juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

To serve

  • 2 tbsp rose harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 120g Greek yogurt
  • handful coriander leaves


  1. Heat oven to 180C/160C fan/gas 4. Rinse the lentils and rice together under cold water until the water runs clear. Soak them in water for 30 mins, then drain. Meanwhile, toss the celeriac and garlic halves in 4 tbsp of the rapeseed oil and season. Cover with foil and roast for 20 mins, tossing occasionally. Remove the foil and return to the oven for 10 mins until soft and caramelised.

  2. Heat 4 tbsp of the oil over a medium heat, season and fry the onions for about 12 mins until starting to caramelise. In the meantime, cook the macaroni until al dente, then drain. Tip into the onions along with the pine nuts, fry until the nuts and pasta are starting to brown, then remove from the heat.

  3. Heat the remaining 2 tbsp oil in a heavy-bottomed frying pan and add the ground cinnamon, cumin and coriander seeds. Stir until they sizzle, then add the lentils and rice. Stir-fry for 1 min, then add the stock and cranberries. Cook for about 25 mins, stirring occasionally, until the stock is absorbed and the cranberries have swelled up.

  4. Tip the lentil mixture into the onion mixture along with the celeriac, and heat over a medium heat to warm it all through. Squeeze the roasted garlic cloves out of their skins and mash with the lemon zest and juice, then stir into the rice.

  5. In a separate container, stir the harissa into the yogurt. To serve, divide the koshari between bowls and top with the spiced yogurt and coriander.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Oct, 2017
What an enormous amount of effort and cleaning for a totally under-par dish! 1 thing in the oven, 2 pans and then you bring it all together and wonder why you bothered. I am a bit baffled by this recipe as the ingredients are all ace. I had to add lots more lemon and spices to try and 'zhuzz' it up but it was still boring and bland! Disappointing. Oh and also looks rubbish as it is totally brown!
14th Dec, 2016
And is it safe to reheat as it contains cooked rice?? Answers PLEASE!
goodfoodteam's picture
17th Dec, 2016
Hi there, it's always best to eat rice fresh if you can. If this isn’t possible, cool the dish within one hour and store in the fridge, consuming within 24 hours. When reheating, make sure it is steaming hot throughout before serving.
13th Dec, 2016
I presume this has to be served hot - is it OK to make it in advance and reheat? What's the best way to reheat it?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?