Baked mint rice with pomegranate and olive salsa from Essential Ottolenghi: A Collection (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

  • 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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