Yotam Ottolenghi's Favourite Rice Recipes

theguardian.com

Tracey Aslin

60ml olive oil

1 green pepper, stem and seeds removed, roughly cut into 3cm cubes (150g net weight)

6 small garlic cloves, peeled

1 mild red chilli, halved lengthways

4 spring onions, white and green parts separated, and both cut into 3cm lengths

6 tbsp thyme leaves - don’t worry about the odd soft sprig

1 lemon, juiced, to get 1½ tbsp, and zested, to get 6 finely shaved strips

350g cooked basmati rice, or other cooked white rice

2 eggs

subheading: For the dressing:

15g anchovy fillets in oil, drained and finely chopped (about 5)

2 garlic cloves, peeled and crushed

½ tsp cumin seeds, roughly crushed in a mortar

2 tbsp olive oil

Salt and black pepper

1½ tbsp lemon juice (see above)

1 tbsp parsley leaves, roughly chopped

Directions at theguardian.com

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