Recipe: Oven Baked Baharat Rice
Inspired by the ancient Middle Eastern dish known as Mejadra using baharat spice
Perfectly cooked and seasoned rice is one of the most comforting and satisfying dishes known to man and this oven-baked version couldn’t be simpler to make.
Many attempts at cooking rice end in soggy over-cooked grains or burned bottoms of saucepans. By measuring the rice-to-water ratio correctly and roasting in the oven, each grain absorbs the liquid slowly and consistently which results in the most perfectly cooked mouthful of rice that every person is yearning for.
You will need a tagine or ceramic pot with a lid
This recipe heavily relies on a good quality tagine or ceramic pot with a lid to keep the moisture circulating inside to steam the rice. A classic Tagine, Le Creuset, Dutch Oven or any other ceramic pot will work perfectly.
Using the correct rice is very important
For this dish to obtain the perfect texture and taste it’s extremely important to use high-quality basmati rice (Tilda Pure Basmati Rice was used in this recipe). Basmati rice is traditionally grown in India, Pakistan and Nepal and is a long slender aromatic rice grain that pairs perfectly with spices.
Make sure to buy an authentic imported trusted brand rather than imitation supermarket labels which could produce inferior results.
- To learn more about Baharat spice blend click here
Oven Baked Baharat Rice
Ingredients
- 2 medium white onions
- 1 large aubergine
- Olive oil
- 500 g basmati rice
- 250 g green tinned lentils
- 875 ml vegetable stock
- 2 tsp baharat spice blend
- ½ tsp turmeric
- 2 tsp garlic powder
- 2 Tbsp butter
- 125 g flaked almonds
Instructions
- Heat the oven to 220 degrees.
- Chop onions in half and then slice thinly in a half-moon shape.
- Cut Aubergine into small cubes. Rub salt into aubergine slices and combines with onion slices. Place into the bottom half of a tagine or ceramic pot (that has a matching lid) and cover generously with olive oil.
- Roast, uncovered for 30 minutes or until aubergine and onions are collapsed, browned and a little crispy.
- Remove from the oven and quickly stir through Baharat, turmeric, chilli and garlic powder whilst the oil is still hot.
- Next add drained lentils, rice and vegetable stock. Stir to combine, cover with the lid and return to oven for 30 minutes. By this time the water should have been absorbed, and the rice will be fluffy and crispy.
- Remove from the oven and let pot sit for 5 minutes. After this time remove the lid and add the butter. Cover again for another 5 minutes.
- To finish remove lid and scatter with almond flakes. Use a fork to fluff up and separate rice to the grains and combine melted butter and almond flakes.
- Optional: Serve with a sprinkle of za'atar, squeeze of lemon and yoghurt.
