To get ahead, make the filling a day before, but don’t cook the rice until just before you form the kubbes, because it’s much easier to tease warm rice to form a casing. This one uses rice as the casing and curry leaves as a twist if you can’t get your hands on fresh curry leaves, swap them for any soft herbs you have to hand, such as dill or parsley. Kubbes come in many shapes and sizes, with every region making its own version with varying casings and fillings.
Yotam Ottolenghi’s rice and lamb kubbes with lemon yoghurt. Ta-da! Pour the topping over the top of the crisp rice and serve. Holding both the pan and the plate (and your breath!) tightly, quickly and carefully flip the whole thing over to release the tahdig. Put a large, round serving plate on top of the rice pan. Turn down the heat to a simmer and cook for five minutes, until the mixture is syrupy and golden, then stir into the pine nut bowl. Add all the remaining topping ingredients to the hot oil in the pan, turn up the heat to medium-high and bring to a boil. Using a slotted spoon, lift the nuts into a small bowl. Put the pine nuts and oil in a small saucepan and cook on a medium heat for five minutes, just until the nuts are toasted and golden. Take the pan off the heat and leave to rest, still covered, for 10 minutes. When you hear a light sizzling sound from the base of the pan, turn down the heat to medium-low and cook for another 30 minutes – resist the urge to lift the lid, because that will let the steam (and the surprise!) out. Turn on the heat to medium-high and leave to cook for five to seven minutes. Wrap the lid for the pot with a clean tea towel (this will catch any steam), then cover the pan, making sure its sealed tightly. With the handle of a wooden spoon, pierce five holes into the mix, right through to the base of the rice: this will let the steam escape while it’s cooking. Using a large kitchen spoon, pile the remaining parboiled rice on top, to create a pyramid shape, then scatter over the cubed butter and the remaining saffron and its soaking liquid. Next, put another tablespoon of olive oil in a large, 22cm nonstick saute pan, swirl it around to coat, then press the saffron rice mixture evenly over the base of the pan. Gently stir in 250g of the parboiled rice, until well coated.
Put the yoghurt, a tablespoon of the olive oil, the cumin and the cardamom in a large bowl, then add three-quarters of the saffron and its liquid. Parboil the drained rice for five minutes, then drain again and rinse under cold water. Drain the rice and rinse several times with cold water until the water runs clear.
#Five minute oil change hours full#
Soak 2 hr Prep 10 min Cook 1 hr 15 min Serves 6 as a sideįor the spiced rice 500g basmati rice, washed and soaked in plenty of cold water for 1 hour 130g Greek yoghurt 2 tbsp olive oil 2 tsp cumin seeds 10 cardamom pods, bashed open, pods discarded, and seeds crushed, to get ½ tsp ¼ tsp saffron threads, lightly crushed and soaked in 50ml hot water for 10 minutes 70g unsalted butter, cut into roughly 1½cm cubes Fine sea saltįor the topping 25g pine nuts 2 tbsp olive oil 80g golden or regular raisins 40g sugar (any) 35ml apple cider vinegar ¼ tsp saffron threads, lightly crushed and soaked in 1 tbsp hot water for 10 minutes 1 tbsp orange blossom water (optional)įill a large saucepan three-quarters full with well-salted water (10g salt per litre ) and bring to a boil. It’s a neat trick that pays off every time. Failing that, line the base of the pan with greaseproof paper to ensure the tahdig doesn’t stick. A pan with even heat distribution (and, ideally, an induction hob) will be your friend here. There is an element of surprise to making it, because you won’t know you have mastered the golden bottom until the finished article is turned out. Tahdig is a Persian rice dish, and the word translates literally to “bottom of the pan”, referring to the crisp bottom that forms during the cooking process.
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