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Cheeseball lemon rice with chilli butter


Ingredients:

  • 8 cloves
  • 6 cardamom pods, bashed
  • 1 lemon: zested and juiced (2 tbsp juice)
  • 125g ricotta
  • 150g feta, crumbled
  • 125g hard mozzarella, grated
  • 25g Parmesan, grated
  • 1 egg, beaten
  • 400g basmati rice, rinsed and drained
  • 75g pitted green olives, halved
  • 100g unsalted butter
  • ½ tsp chili flakes
  • ¾ tsp Aleppo chili flakes
  • ½ tsp sumac
  • 5 spring onions, sliced diagonally (50g)
  • Salt

Method:

  1. Preheat Oven: Preheat your oven to 200°C fan (390°F).
  2. Prepare Aromatic Water: In a medium saucepan, combine 750ml water, cloves, cardamom pods, lemon zest, and 1.5 teaspoons of salt. Bring to a simmer, then remove from heat.
  3. Prepare Cheese Balls: In a medium bowl, mix together ricotta, feta, mozzarella, Parmesan, and egg. Divide the mixture into 12 portions and roll into balls.
  4. Layer Rice and Cheese: Spread the rinsed basmati rice in a 24x32cm baking dish or a 28cm ovenproof sauté pan. Scatter the halved olives over the rice. Pour the hot aromatic water over the rice and distribute the cheese balls evenly.
  5. Bake: Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. Remove from the oven and let it rest for 10 minutes, still covered.
  6. Make Chili Butter: Melt butter in a medium saucepan over medium heat. Add chili flakes, Aleppo flakes, and sumac. Cook for 2-3 minutes. Add spring onions and cook for 20 seconds more. Remove from heat and stir in lemon juice.
  7. Serve: Uncover the rice dish and spoon the chili butter over the top. Serve immediately.

Enjoy!

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