Mixed rice with chickpeas, raisins & herbs

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Mixed rice with chickpeas, raisins & herbs
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jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Jan 05, 13 6:48 pm Post subject: Mixed rice with chickpeas, raisins & herbs

Serves 6

50g wild rice
2½ tbsp olive oil
220 basmati rice
330ml boiling water
2tsp cumin seeds
1½ tsp curry powder
1 tin chickpeas
180ml sunflower oil
1 onion, thinly sliced
½ tbsp plain flour
100g raisins
2 tbspn chopped flatleaf parsley
1 tbsp chopped coriander
1 tbsp chopped dill
salt & pepper

Boil the wild rice for 40 mins

Put ½ the olive oil in with the basmati rice and boil for 15 mins

Heat up remaining olive oil in a frying pan. Add cumin seeds and curry powder. Add drained chickpeas and pinch of salt. Stir quickly for a minute or two to stop spices burning then transfer to large bowl.

Coat the thinly sliced onion in flour and fry a few slices at a time in the hot sunflower oil.

Put rice, onions, raisins and herbs in the bowl with the chickpeas and mix up.

Serve warm but not too hot.

Largely nicked from Yottam Ottolenghi's Jerusalem.

Last edited by jamanda on Sat Jan 05, 13 6:55 pm; edited 2 times in total

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Jan 05, 13 6:53 pm Post subject:
For Chez The post above is the rice dish we had last week - the main difference was we used the rice mixture our deli sells which is 60% brown long grain rice, 35% red rice and 5% wild rice. Tomorrow we we be using potato flour to make it gluten free and serving with lamb shawarma. Will share that recipe one we know it's good. (It looks pdg marinating as we speak!)

Nell Merionwen

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Sat Jan 05, 13 7:27 pm Post subject:
is this in the recipe database? If so I'll bung it into an enticer.

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Jan 05, 13 7:29 pm Post subject:

Nell Merionwen wrote:

is this in the recipe database? If so I'll bung it into an enticer.

All my recipes go in the database! And most other people's too!

Nell Merionwen

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Sat Jan 05, 13 7:36 pm Post subject:
I didn't know if I was being over eager It's on the front page.

Mithril

Joined: 22 Jul 2011
Posts: 1755
Location: wessex

Posted: Sat Jan 05, 13 7:39 pm Post subject:
Sounds lovely!

chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Sat Jan 05, 13 8:09 pm Post subject:
Fank you!

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Jan 05, 13 8:38 pm Post subject:

Chez wrote:

Fank you!

Youze welcome. When I say "we" I largley mean "Sean"

sean
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Joined: 28 Oct 2004
Posts: 42201
Location: North Devon

Posted: Sat Jan 05, 13 9:04 pm Post subject:
largley?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Jan 05, 13 9:17 pm Post subject:

sean wrote:

largley?

Yes. It's like largely, but larger.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sun Jan 06, 13 4:43 pm Post subject: Lamb shawarma

2 tsp black peppercorns
5 cloves
½ tsp cardamom pods
¼ tsp fenugreek seeds
1tsp fennel seeds
1tbsp cumin seeds
1 star anise
½ a cinnamon stick
½ a nutmeg, grated
¼ tsp ground ginger
1 teaspoon sweet paprika
1 tabspn sumac
¾ tbsp Maldon sea salt
25g fresh ginger, grated
3 cloves garlic, crushed
40g chopped corrinder
60ml lemon juice
120ml groundnut oil
2.5 - 3kg leg of lamb, bone in.

Put first eight ingredients in a cast iron pan and dry roast on a medium heat for a minute or two. Add ginger, nutmeg & paprika. Heat through, then transfer to a spice grinder and process to a uniform powder. Transfer to a bowl and add all other ingredients (except lamb).

Score the lamb with slits 1.5cm deep. Rub the marinade well into the meat and leave for at least 2 hours, and preferably over night.

Preheat oven to 170°C. Roast lamb, fatty side up for 4.5 hours.
After 30mins roasting add a cup of water to the roasting tin and use to baste the meat every hour or so, adding more water if necessary, making sure there is always a cm in the bottom of the tin.

For the last 3 hours cover the meat in foil to stop the spices burning.

Allow to rest for at least 10 mins before serving.

Very good! We had it with the rice recipe I posted yesterday, a tahini sauce, raita and a tomato chilli sauce and gravy made from the juices with the fat taken off.

(From Yotam Ottolenghi's Jerusalem)

gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Sun Jan 06, 13 5:45 pm Post subject:
That book is so good(unexpected birthday present).

Katieowl

Joined: 01 Jun 2006
Posts: 4317
Location: West Wales

Posted: Sun Jan 06, 13 5:55 pm Post subject:

What a coincidence, I cooked that last night!!!! We had friends over.

I made the rice dish, lamb meatballs with barberries (except I used cranberries as suggested) the roasted butternut and red onions with tahini sauce and the spicy carrot salad.

I can HIGHLY recommend the book too, last nights meal was fantastic, and everything I've made from it has been fabulous...the rice with lentils was amazing (made that last weekend)

Kate

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Tue Jan 15, 13 5:33 pm Post subject:
Does it really want cooking for four and a half hours? Presumably you could cut it with a spoon at that point?

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Tue Jan 15, 13 5:38 pm Post subject:

Nick wrote:

Does it really want cooking for four and a half hours? Presumably you could cut it with a spoon at that point?

You could. It was scrummy.

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