Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar) from Falastin: A Cookbook (page 181) by Sami Tamimi and Tara Wigley

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Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute risotto rice for pudding rice.

  • stephen_pinkjo on April 14, 2026

    This was very good. The lightness of the roast cauli offset the richness of rice pudding. We used fresh young garlic - the topping was great. I made half a recipe to serve three as a side.

  • pamacea on June 24, 2025

    Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar) from Falastin: A Cookbook (page 181) by Sami Tamimi and Tara Wigley I enjoyed this simple dish—had to skip the pretty garnish because I had no fresh herbs. The rice was lovely—I do feel a bit of fusion may be in order for the leftovers with the addition of some grated Gruyère or Swiss. Weather is sweltering so I steamed the cauliflower and sautéed it instead of using the oven.

  • Tealismyname on March 30, 2025

    Really delicious! Doesn't reheat as well but I love this meal. Disagree about the salt needed-- perhaps using fine salt gave it a more concentrated flavour rather than large sea-salt flakes. We forgot the lemon this time and added coriander because it's what we had.

  • Tealismyname on February 11, 2024

    Absolutely delicious! We made it true to the recipe and I'm excited to try the base with the alternative suggests. Agree with the bit of lemon!

  • bernalgirl on October 17, 2022

    While there are three components, this comes together easily, especially if you change the order and make the fried garlic while the cauliflower and rice are cooking unattended, and the yogurt mixture last. Having read the comments, I used the same food processor bowl I used for the parsley oil for the salmon skewers in this book and liked the green bits and complexity that offered. I might just add chopped parsley to the yogurt next time.

  • dc151 on January 10, 2021

    I really liked this, and it was fairly straightforward to make, although it did use three pans. It paired nicely with a slow-roasted lamb leg. I agree with the other reviewer that a touch more salt was warranted, and a dash of lemon. wasn't enough cauliflower or garlic to go with the rice. I would make this again!

  • EmilyR on July 06, 2020

    I have never used yogurt in this manner with rice. I think it needed more salt, but was a nice and filling vegetarian meal. I'd probably double the garlic, because it's where most of the flavor comes from. I also think this could benefit from some preserved lemon, lemon juice, or a touch of acid... and maybe some onion.

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