Method
- Heat 2 tbsp of the oil in a medium sized, shallow non-stick saucepan. Chuck in the onion and cook, stirring occasionally, for 5-6 minutes until soft. Add the garlic, baharat, allspice, cardamom pods and a good pinch of salt. Mix well. Tip in the rice and mix together really well. Transfer to a mixing bowl.
- Re-heat the remaining oil in the pan over a medium heat. Add the sprouts and let them cook for 1-2 minutes to get a little heat and colour on them.
- Tip the rice back into the pan and pour over the stock. Bring to the boil. Cover the pan, reduce the heat to low and cook for 10-12 minutes until the stock has all been absorbed. Remove the pan from the heat and leave to one side for 10 minutes for the rice to steam.
- Meanwhile, make the green tahini. Chuck all the ingredients into a blender. Add 100ml of water and a good pinch of salt. Blend until smooth. Transfer to a serving bowl.
- Remove the lid from the pan and cover with a serving dish. Quickly flip the maklouba over and out of the pan. Garnish with the pomegranate seeds, nuts and herbs and serve immediately with the green tahini and lemon wedges.
Ingredients
Serves 6
For the maklouba
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp baharat
2 tsp allspice
3 cardamom pods, split open
400g basmati rice
400g of leftover cooked sprouts
700ml chicken or vegetable stock
40g pomegranate seeds
40g toasted almonds
20g toasted pinenuts
A small handful of finely chopped parsley
Lemon wedges to serve
Sea salt
For the Green Tahini
100g tahini
The juice of a lemon
½ a clove of garlic
½ a green chilli
A large handful of coriander leaves
A large handful of parsley leaves
Sea salt
