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Persian rice tart

Recipe may contain milk, egg and lactose.

Got leftover rice? This vegetarian main combines rice and herbs with pomegranate to create an easy pie-like rice tart. It’d make a great vegetarian main for your Christmas feast.

14 Ingredients


  • 16 baby carrots, trimmed, scrubbed

  • 2 1/2 tbs extra virgin olive oil

  • 1 tbs pomegranate molasses

  • 1 large leek, thinly sliced

  • 2 garlic cloves, crushed

  • 3 zucchini, coarsely grated, squeezed of excess moisture

  • 2 tsp finely grated lemon rind

  • 280g baby spinach

  • 8 eggs

  • 3 cups cooked brown rice

  • 1/4 cup chopped fresh dill

  • 1/4 cup chopped fresh mint, plus extra small leaves, to serve

  • 100g feta cheese, crumbled

  • 2 tbs pomegranate arils

5 Method Steps


  • Step 1

    Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place carrots

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    (16 baby carrots, trimmed, scrubbed) on prepared tray. Drizzle with 2 tsp olive oil (2 1/2 tbs extra virgin olive oil) and 2 tsp pomegranate molasses (1 tbs pomegranate molasses). Season. Bake for 25 minutes or until golden and tender.


  • Step 2

    Meanwhile, heat 1 tbs oil in a 28cm (top measurement) ovenproof frying pan over medium heat. Cook the leek (1 large leek, thinly sliced), stirring, for 4 minutes or until softened. Add garlic (2 garlic cloves, crushed), zucchini (3 zucchini, coarsely grated, squeezed of excess moisture) and lemon rind (2 tsp finely grated lemon rind). Cook, stirring, for 3 minutes or until zucchini is bright green. Add the spinach (280g baby spinach) and cook, stirring, 2 minutes or until wilted. Set aside for 10 minutes to cool slightly.

  • Step 3

    Whisk eggs (8 eggs) in a large bowl. Stir through the, rice (3 cups cooked brown rice), dill (1/4 cup chopped fresh dill), mint (1/4 cup chopped fresh mint, plus extra small leaves, to serve), zucchini mixture and three-quarters of the feta (100g feta cheese, crumbled). Wipe the frying pan clean. Heat the remaining oil over medium heat. Add the rice mixture and evenly distribute to cover the base of the pan. Reduce heat to low. Cover and cook for 10 minutes or until mixture is set around the edges.

  • Step 4

    Reduce oven temperature to 180°C/160°C fan forced. Place pan in oven and bake for 15 minutes or until tart is golden, puffed and set. Remove from oven and set aside to cool for 5 minutes before transferring to a serving plate.

  • Step 5

    Top tart with the roasted carrots, extra mint and remaining feta. Sprinkle with pomegranate arils (2 tbs pomegranate arils) and serve drizzled with remaining pomegranate molasses.
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Recipe Notes

Get ahead! Bake the carrots and tart 1 day ahead. Store in an airtight container in the fridge. Remove from the fridge 1 hour before serving and assemble.

Nutritional Information

Per serving

  • 407

  • 1702 kj

  • 18.9g

  • 5.5g

  • 7g

  • 18.6g

  • 37.2g

All quantities above are averages

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