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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
