Crispy Persian Rice with Baked Feta & Tomatoes

Ingredients:

• 300g easy boil rice
• 625ml water
• 3 carrots
• 1/2 bunch minced spring onions
• 1 tbsp curry powder 
• 1 tsp thyme
• 74g raisins
• 1 lemon
• 25ml rapeseed oil
• 2 punnet cherry tomatoes
• 2 cloves minced garlic
• 50g fresh mint
• 1 tbsp olive oil
• 1 block feta
• Dutch oven
• Parchment paper
• Small drip pan

Method

Set up grill for direct medium high heat (225c)

Using a Dutch oven, toast off your rice, until lightly golden and aromatic. Add water and cover with a lid for exactly 12 minutes.  After rice has cooked, drain it and remove from Dutch oven

Now cut parchment paper to fit the griddle section of the Dutch oven. Drizzle in rapeseed oil and fry off onions, carrots, herbs and spices. Now fold in raisins, lemon & rice, pat down so there is a good solid layer of rice mix contacting the parchment paper at bottom of the griddle. Cook for short while to allow for a crust to develop on the base.

While crisping up your rice, mix the cherry tomatoes, garlic, olive oil & feta into a small drip pan and allow to bake alongside rice.

Once the sheet of rice has crisped up, remove from heat and turn out onto a plate. Top with the baked feta & tomatoes, garnish with fresh mint & enjoy!