Middle Eastern and Mediterranean kitchens are home to some of the world’s greatest rice dishes: from familiar pilafs, paellas and risottos to stunning ‘upside-down’ maqluba and lentil-studded mujadara. And where better to look than the pages of Yotam Ottolenghi’s cookbooks for creative interpretations of this wonderful tradition?
We’ve taken the hard work out of the search and put together some of his truly unmissable rice-based dishes, from midweek suppers to celebration centrepieces.
The Ottolenghi Test Kitchen Sweet Spiced Mushroom and Rice Pilaf
This is a hearty, autumnal dish of mixed mushrooms, gentle spices and dried apricots. Simply bake in the oven for a super-tasty vegan main course.
Ottolenghi’s Chicken with Caramelized Onion and Cardamom Rice
This aromatic one-pot dish of spiced chicken cooked with dried fruit and caramelized onion also works brilliantly with beef. Finish with a garnish of herbs and a healthy serving of Greek yoghurt.
Ottolenghi’s Lemon and Aubergine Risotto
Smoky grilled aubergine, fresh garlic, and lemon zest elevates this humble risotto to dinner-party heights. Topped with cubes of crisp-fried aubergine, basil and lots of freshly grated Parmesan, this creative take on a familiar favourite is rich yet surprisingly light.
Ottolenghi’s Rice Salad with Nuts and Sour Cherries
Sour cherries add wonderful tartness and bite to this nutty rice and fresh-herb salad – but cranberries and a little lemon juice will do the trick, too. It’s perfect for a tasty one-bowl meal, or as an accompaniment to a wide range of dishes.
The Ottolenghi Test Kitchen’s Celebration Rice with Lamb, Chicken and Garlic Yoghurt
One for special occasions, this beautifully spiced dish makes an impressive centrepiece garnished with nuts and pomegranate seeds, and served with garlicky yoghurt sauce alongside.
The Ottolenghi Test Kitchen Mediterranean-style Fried Rice with Anchovy Lemon Dressing
The Test Kitchen team takes a classic rice dish to the next level with a Mediterranean-inspired dressing of anchovies, garlic and lemon. Best of all is the moreish crunchy layer that forms at the bottom – and if you’re not a fan of anchovies, it’s easy to swap them out for the salty hit of capers.
Yotam Ottolenghi’s Baked Mint Rice with Olive and Pomegranate Salsa
Baking rice in the oven is a surprisingly failsafe way to ensure you get it right every time. With fresh mint, feta, and an accompanying olive-and-walnut salsa, this makes for a great vegetarian main course or versatile side dish.
