Cardamom rice with poached eggs and yoghurt from Plenty (page 240) by Yotam Ottolenghi

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Notes about this recipe

  • Cvtbird on January 02, 2023

    Great brunch dish and easy to halve recipe for two people. The yoghurt really livens it up.

  • JLDuck on July 10, 2022

    I found this dish quite delicious although not as flavoursome as the amount of spices would suggest. I added peas and broccolini to good effect. My husband was not that keen. Oh well!

  • anya_sf on September 06, 2017

    I cooked it on the stove on the lowest temperature. The rice stuck to the bottom of the pan slightly, but the lime juice (and a bit of extra hot water) released it. Per the recipe suggestion, I added more vegetables for a more substantial dish (red bell pepper, zucchini, spinach, peas). I served it with tzatziki rather than plain yogurt, as I had some left over. I did not have curry leaves, so I used kaffir lime leaves. Despite the vast quantity of fresh herbs, I found the seasoning lacking, needing more salt, plus I added some harissa. I did not really enjoy the texture of the whole spices; would prefer ground. Overall, this was just so-so.

  • MissQuin on January 21, 2015

    it was too hot to turn the oven on so instead I cooked on stove top - once water added to rice I bought it to boil, put lid on and simmered for 10 mins, then took off heat and left to sit for another 10 with lid on. Worked perfectly.

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