Harissa & Shallot One-Pot Rice with Aubergine & Turmeric Yogurt Recipe

Introduction

This harissa and shallot one-pot rice with aubergine and turmeric yogurt is a vibrant and flavorful dish that brings together spicy, tangy, and creamy elements. It’s a simple, yet impressive meal perfect for a weeknight dinner or entertaining guests.

Ingredients

• 4 tbsp olive oil
• 1 red onion, finely sliced
• 4 tsp harissa
• 3 garlic cloves, crushed
• 250g basmati rice, rinsed and soaked in cold water for 15 minutes
• 1 vegetable or chicken stock cube, made up to 750ml stock
• 2 aubergines, chopped into chunks
• 150g thick-set Greek yogurt
• 1 tsp ground turmeric
• 1 lemon, zested and juiced
• 10g parsley, leaves picked
• 1 jalapeño, thinly sliced

Instructions

1. Step 1: Heat half the olive oil in a non-stick, deep frying pan over medium heat. Once shimmering, add the red onion with a pinch of salt and cook for 5 minutes until beginning to soften.
2. Step 2: Stir in 2 teaspoons of the harissa and the crushed garlic. Cook for 4–5 minutes more until fragrant, then stir in the soaked basmati rice.
3. Step 3: Pour in the hot stock, bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 15 minutes. Turn off the heat and let stand, covered, for another 15 minutes.
4. Step 4: Meanwhile, heat the oven to 220°C (200°C fan)/gas mark 8. Arrange the aubergine chunks on a roasting tin lined with baking parchment. Rub them with the remaining olive oil and harissa, season with salt and pepper, then roast for 25–30 minutes until tender and golden.
5. Step 5: In a bowl, combine the Greek yogurt with turmeric, half the lemon zest and juice, and plenty of salt and pepper. In a separate bowl, mix the parsley and jalapeño with the remaining lemon juice and zest, seasoning with salt and pepper.
6. Step 6: To serve, spoon the rice onto plates, top with the roasted aubergine, then add a spoonful of the turmeric yogurt and the spicy parsley salad on the side.

Tips & Variations

• For a smoky depth, try roasting the aubergine over charcoal or using smoked paprika in addition to harissa.
• Swap the jalapeño for red chili if you prefer less heat, or omit for a milder dish.
• Use coconut yogurt instead of Greek yogurt for a dairy-free version with a subtle sweetness.
• Prepare the rice mixture a day ahead and reheat gently, stirring in a splash of stock or water to keep it moist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a little water or stock to prevent drying out. The turmeric yogurt is best served fresh but can be kept refrigerated for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Basmati is recommended for its fragrance and texture, but jasmine or long-grain white rice can work well. Adjust cooking times according to the rice variety.

Is this dish suitable for vegetarians?

Yes, use vegetable stock instead of chicken stock to keep the dish vegetarian-friendly.

Harissa & Shallot One-Pot Rice with Aubergine & Turmeric Yogurt Recipe

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★★★★★

4.4 from 125 reviews

• Author: Jake
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful one-pot rice dish infused with spicy harissa and aromatic shallots, paired with roasted aubergine and topped with a bright turmeric yogurt and spicy parsley salad. Perfect as a wholesome vegetarian main or side, combining Middle Eastern-inspired spices with creamy, fresh accompaniments.

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Ingredients

Scale 1x2x3x

Rice and Aromatics

• 4 tbsp olive oil
• 1 red onion, finely sliced
• 4 tsp harissa, divided
• 3 garlic cloves, minced
• 250g basmati rice, rinsed and soaked in cold water for 15 mins
• 1 vegetable or chicken stock cube, made up to 750ml stock

Roasted Aubergine

• 2 aubergines, chopped into chunks
• 2 tbsp olive oil (from total 4 tbsp accounted)
• 2 tsp harissa (from total 4 tsp accounted)
• Salt and pepper, to season

Turmeric Yogurt

• 150g thick-set Greek yogurt
• 1 tsp ground turmeric
• Half the lemon zest and juice
• Salt and pepper, to taste

Spicy Parsley Salad

• 10g parsley leaves, picked
• 1 jalapeño, thinly sliced
• Remaining half of lemon zest and juice
• Salt and pepper, to taste

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Instructions

1. Cook the Aromatics: Heat half of the olive oil in a non-stick, deep frying pan over medium heat until shimmering. Add the finely sliced red onion with a pinch of salt and cook for 5 minutes until it starts to soften.
2. Add Harissa and Garlic: Stir in 2 teaspoons of the harissa and the minced garlic. Cook for another 4-5 minutes until the mixture is fragrant and well combined.
3. Cook the Rice: Add the rinsed and soaked basmati rice to the pan and stir to coat it well with the aromatics and spices. Pour in the hot stock made from the stock cube and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 15 minutes. Then, turn off the heat and let it stand covered for an additional 15 minutes to finish cooking through steam.
4. Roast the Aubergine: Meanwhile, preheat the oven to 220°C (200°C fan)/Gas mark 8. Toss the chopped aubergine with the remaining olive oil and 2 teaspoons of harissa on a baking tray lined with parchment. Season with salt and pepper, then roast for 25-30 minutes until tender and caramelized.
5. Prepare Turmeric Yogurt: In a bowl, mix the Greek yogurt with ground turmeric, half the lemon zest and juice, and season generously with salt and pepper. Stir until smooth and vibrant in color.
6. Make Spicy Parsley Salad: In a separate bowl, combine the parsley leaves and thinly sliced jalapeño with the remaining lemon zest and juice. Season well with salt and pepper.
7. Serve: Plate the cooked rice and top with the roasted aubergine. Add a spoonful each of the turmeric yogurt and spicy parsley salad on top or on the side for a fresh and flavorful finish.

Notes

• Soaking the basmati rice before cooking ensures fluffier, less sticky grains.
• You can substitute chicken stock with vegetable stock for a vegetarian version.
• The jalapeño adds a mild heat; adjust quantity according to your spice preference.
• For a dairy-free option, try coconut yogurt instead of Greek yogurt.
• Leftovers can be refrigerated for up to 2 days and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Roasting and Stovetop
• Cuisine: Middle Eastern

Keywords: harissa rice, roasted aubergine, turmeric yogurt, one-pot rice, Middle Eastern, vegetarian, spicy rice dish