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:
- Preheat Oven: Preheat your oven to 200°C fan (390°F).
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Uncover the rice dish and spoon the chili butter over the top. Serve immediately.
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