Jewelled pilaf rice with roasted carrots, marinated feta & bullhorn peppers

30 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 1 marinated goat feta tub
  • 1 basmati rice sachet
  • 1 slivered almond sachet
  • 1 pumpkin seed sachet
  • 1 turmeric ground sachet
  • 1 baby carrot bunch
  • 2 green bullhorn peppers
  • 1 pomegranate
  • 1 orange
  • 1 coriander bunch
  • 1 shallot

Pantry staples: Cooking oil, salt, white sugar

Allergens: Dairy, garlic, onion, nuts (almond)

Specialised equipment: Non-stick frying pan with high sides

Chef's note: This classic Persian dish is often served at weddings and holidays. It is often prepared with a crispy base (tahdig) where the rice is flipped out of the pan and garnished with nuts, seeds and fruits. Do not worry if your crust breaks up when removing the rice from the pan. Serve it broken with the garnish.

Method:

1. Prepare the ingredients 

Preheat oven to 210C fan forced. Wash the vegetables. Remove the green tops from the carrots. Roughly chop the coriander leaves. Thinly slice the shallots into rounds. Juice the orange. Quarter the bullhorn peppers lengthwise, remove the seeds. Toast the almonds and pumpkin seeds in a dry pan or in a moderate oven. 

2. Remove the pomegranate seeds 

Remove the seeds from the pomegranate by halving the fruit horizontally and gently prying the seeds under water in a bowl. 

*for more information refer to Charlie’s instruction on the video 

3. Roast the carrots 

Place the carrots, orange juice, a pinch of sugar and a pinch of salt in a bowl and mix well. Spread the carrots and bullhorn peppers onto a baking dish and drizzle with some of the oil from the feta and the orange juice left in the bowl. Bake in the preheated oven for 20 minutes or until lightly browned. Remove the peppers earlier if needed. 

4. Parboil the rice 

Place the rice in a bowl and wash with cold water. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 3 minutes. Strain through a sieve. Meanwhile, add enough water to the turmeric to form a runny paste. 

5. Cook the rice 

Heat a big splash of the oil from the feta in a non-stick frying pan with high sides over high heat. Spread the parboiled rice over the base of the pan and cook for 3 minutes or until a crust starts to form. Add the turmeric paste through the rice and 1/3 cup of water and reduce the heat to low. Cook, covered, for an additional 8 minutes or until the rice is tender and the crust has formed. 

6. Flip the rice 

Remove from the heat and let sit for another minute. Carefully flip the rice onto a serving plate. 

7. Add the toppings 

Sprinkle the rice with the almonds, pumpkin seeds, pomegranate seeds, shallots and half of the coriander. 

8. To serve 

Combine the carrots and bullhorn peppers in a serving bowl and crumble the feta over the top and any remaining coriander. Serve with the jewelled pilaf.