adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Persian rice tart recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Turn leftover rice into a festive vegetarian tart with herbs and pomegranate. Perfect for a Christmas main dish.
Ingredients:
  • 16 baby carrots, trimmed, scrubbed
  • 45.50 gm extra virgin olive oil
  • 20.00 ml pomegranate molasses
  • 1 large leek, thinly sliced
  • 3 zucchini, coarsely grated, squeezed of excess moisture
  • 2 tsp finely grated lemon rind
  • 280g baby spinach
  • 8 eggs
  • 600.00 gm cooked brown rice
  • 62.50 ml chopped fresh dill
  • 62.50 ml chopped fresh mint, plus extra small leaves, to serve
  • 100g feta cheese, crumbled
  • 40.00 ml pomegranate arils
Instructions:
  • Preheat your oven to 200°C/180°C fan forced and line a large baking tray with parchment paper. Arrange the carrots on the tray, drizzle with 2 tsp olive oil and 2 tsp pomegranate molasses, then season. Roast for 25 minutes until they are golden and tender.
  • Heat 1 tablespoon of oil in a 28cm ovenproof frying pan on medium heat. Sauté the leek for 4 minutes until softened. Stir in garlic, zucchini, and lemon rind and cook for 3 minutes until zucchini is bright green. Add spinach and cook for 2 minutes until wilted. Let cool for 10 minutes before proceeding.
  • In a spacious bowl, whisk eggs until fluffy. Mix in rice, dill, mint, zucchini, and most of the feta. Wipe the pan clean and heat the rest of the oil over medium heat. Spread the rice mixture evenly in the pan. Lower the heat, cover, and cook for 10 minutes until the edges are set.
  • Lower the oven temperature to 180°C/160°C fan forced. Bake the tart in the pan for about 15 minutes or until it is beautifully golden, puffed, and set. Allow it to cool for 5 minutes before transferring it to a serving plate.
  • Garnish the tart with the roasted carrots, extra mint, and remaining feta. Sprinkle with pomegranate arils and serve with a drizzle of the remaining pomegranate molasses.

Similar Recipes