Baked mint rice with pomegranate and olive salsa from Ottolenghi Simple (page 171) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato and cucumber raita; Courgette, thyme and walnut salad; Tomatoes with sumac onions and pine nuts; Cucumber and lamb's lettuce salad; Stuffed courgettes with pine nut salsa; Roasted asparagus with almonds, capers and dill; Avocado and broad bean mash; New potatoes with peas and coriander; Slow-cooked lamb shoulder with mint and cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hollis on May 25, 2023

    Chef YO never (?) says this, but DEFINITELY rinse the rice until the water runs clear, then soak it in cold water at least 2 hrs. before baking — try this once and you’ll be hooked! The salsa is very very good and can be used with lots of recipes; add it individually and don’t mix it all with all the rice unless you’re serving all of it immediately. It makes 6 servings exactly; reheat leftover rice until warm enough (I like it hot) and add the salsa just before chowing down. Remember not to add the freshly shredded mint until the last minute. The rice took way more mint than I expected, but I had just enough. It is DELICIOUS, especially with the salsa! I’m making it this weekend, for the Memorial Day holiday. It’s a main course for me and needs nothing else.

  • pomegranate on November 03, 2022

    I made just the olive pomegranate salsa. It’s great with white fish and vegetables.

  • lou_weez on June 20, 2021

    Really enjoyed this rice with the lamb & feta meatballs from the same book. I used the rice cooker instead of the oven and it worked brilliantly.

  • Shaxon on January 03, 2021

    This is a wonderful way to cook basmati - with or without the pomegranate and olive salsa. If cooked on the stove, it's easy to get the temperature wrong and end up with soupy or burned rice. The oven is much more fool proof. The salsa is a wonderful addition in the winter when pomegranates are in season.

  • Rutikazooty on January 06, 2020

    My husband made for a block party. Had half the mint (we were low) and pecans instead of walnuts plus added some fresh tarragon. Everyone gave compliments but I thought it was not so special as to make a second time. I agree with previous comment that not as flavorful as one would hope.

  • JennyHay on December 26, 2018

    This is a super easy method to prepare rice. I loved the combination of ingredients. Perfect with slow roasted lamb shoulder as part of a middle eastern feast.

  • jaelsne on November 25, 2018

    I enjoyed this dish, but did not find it as flavorful as I had hoped. The rice preparation was certainly easy, and the rice came out perfectly done. I followed the recipe to the letter, but next time I’ll play with the salsa ingredients a little.

  • CallmeIshbel on October 26, 2018

    Easy to prepare ahead, lovely subtle mint flavour infused in the rice. Salsa would go well as a side dish or with other grains and legumes

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