Dirty rice from Ottolenghi Flavour / Flavor (page 252) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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

Accompaniments: Turnip cake

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

  • Crisrose on April 20, 2026

    I enjoy trying these slightly different techniques and flavour/texture combinations for this simple food. I did pull back on the salt. I used cashews instead of chestnuts, and roasted garlic rather than black garlic. I also used less garlic than the recipe suggests.

  • Gilbatron on December 25, 2025

    Pretty good as is. But could be better with a bit of cumin and bayleaf in the rice, maybe a stick of celery or two with the onions. Great with some yogurt, or as a burrito filling with some beans added.

  • TLouise on January 14, 2021

    Link for this recipe:- https://www.theguardian.com/food/2019/aug/17/yotam-ottolenghi-rice-recipe-black-rice-squash-dirt-veggie-fritters

  • Shaxon on January 02, 2021

    Too salty - the salt added late in the recipe can be reduced or eliminated. Chestnuts add a nice chewy texture.

  • Frogcake on January 02, 2021

    Very tasty, and easy to make. Served with bbq’d lamb chops. Definitely a repeat.

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