Lebanese ✨kousa bi laban✨ inspired dish. I would’ve loved to stuff some zucchini but I wanted to use up the ones that I already had in fridge. It’s a deconstructed version but super delicious 🤍 1 onion 2 zucchini 5-6 cloves of garlic 8-10 baby Bella mushrooms 1 and 1/2 cups soaked walnuts 1 tsp cumin 1 tsp paprika (if you want your sauce to stay white I would omit the paprika and cayenne) Dash of cayenne Dash of cinnamon Soaked walnuts in a bowl of boiling water and cover with a plate. Soak your 2 cups of rice in warm water at this point as well. Slice the zucchini into half inch slices and pan fry until golden on both sides. Remove from heat and add chopped onion. Sauté for 8-10 mins until golden and tender then add garlic. Sauté for a few and add finely chopped mushrooms you could also do this in the food processor it would be much quicker. Drain the soaked walnuts and pulse until super fine. Add to the pan and then add the seasonings and adjust salt. Yogurt sauce: 2 cups of yogurt 1-2 tablespoons arrowroot or cornstarch Some water to thin it out Add contents to a pot with salt and pepper and mix well then put the pot on the stove and cook over medium high heat whisking constantly until slightly thickened. If it’s not thickening up make an arrowroot slurry and add it in. Poor the yogurt over the mushroom mixture and cook on low. You can add the zucchini back in now but I added it at the very end because I wanted them to retain some structure and not fall apart completely. Rice: 2 cups of soaked basmati rice 1 cup vermicelli pasta Put the vermicelli in a pot with olive oil. Stir it once you see it getting a little golden and then continue to stir until they are all browned but be careful that it doesn’t burn. Then add the soaked, drained and rinsed basmati rice and toss gently. Cover with enough water to barely cover the rice add a generous amount of salt at this point too. Put the heat on high and once it comes to boil cover it and turn the heat to low for 15 mins. After 15 mins turn the heat off and leave it covered for another ten. Pine nut sauce: 2 cloves of garlic 1/4 cup pine nuts 2 tablespoons dried mint Add to a pan with olive oil and cook for a few minutes being careful not to burn the garlic 🤍🤍🤍 #kousabilaban #cookingasmr #foodasmr #dinnerideas #basmatirice #vegetarianrecipe