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Close-up of a bowl of oven-baked Baharat rice with black beans, green vegetables, and toasted spices, served in a dark ceramic dish.
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Oven Baked Baharat Rice

Perfectly cooked oven rice with baharat spice, juicy aubergines and crunchy flaked almonds
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Servings: 6

Ingredients

  • 2 medium white onions
  • 1 large aubergine
  • Olive oil
  • 500g basmati rice
  • 250g green tinned lentils (drained)
  • 875ml vegetable stock
  • 2 tsp baharat spice blend
  • ½ tsp turmeric
  • 2 tsp garlic powder
  • 2 tbsp butter
  • 125g flaked almonds
  • Lemon wedges for serving
  • Optional Garnish of Za'atar and a side of Yoghurt

Instructions

  • Heat the oven to 220°C (fan).
  • Halve the onions and slice them thinly into half moons. Cube the aubergine. Rub the aubergine with salt and combine with onions.
  • Place them in the bottom of your tagine or ceramic baking pot. Drizzle generously with olive oil. Roast uncovered for 30 minutes, until soft, browned and slightly crispy.
  • Remove from oven and immediately stir in baharat, turmeric, garlic powder, and a pinch of chilli flakes (if using), while the oil is hot.
  • Add the drained lentils, rinsed rice, and hot vegetable stock. Stir gently to combine. Cover tightly with the lid and return to the oven for 30 minutes, until the liquid is absorbed.
  • Let the pot rest for 5 minutes, then dot with butter, cover again and leave for another 5 minutes.
  • Uncover, scatter with flaked almonds, and fluff the rice with a fork to lift and separate the grains. Serve with lemon wedges and topping of choice.
  • Optional toppings: Za’atar for garnish or plain yoghurt as a side.