bohemianwanderer – This courgette and spiced basmati rice recipe offers a fresh, flavorful vegetarian dish perfect for any meal. With a total cooking time of just over an hour and serving four people, it balances aromatic spices with tender vegetables. The recipe starts with basmati rice, which requires thorough washing to remove excess starch. Rinse the rice in cold water several times until the water runs clear, then soak it for later cooking.
To develop the rich base flavor, heat four tablespoons of olive oil in a wide sauté pan. Add two thinly sliced red onions with a teaspoon of fine sea salt. Cook the onions on medium heat for eight to ten minutes until they soften and begin to brown. Then add 750 grams of courgettes, sliced into thin half-moons, stirring occasionally. Allow the courgettes to cook for about 15 minutes, letting their sweetness develop and soften.
Next, stir in four minced garlic cloves, one teaspoon of ground coriander, and one teaspoon of ground cumin. Cook this mixture for two minutes until the raw garlic aroma disappears, then remove the pan from the heat and let the mixture cool. This step ensures the spices release their full fragrance without burning.
Meanwhile, drain the soaked rice and place it in a medium saucepan with a tight-fitting lid. Pour in 450ml of vegetable stock and bring to a boil. Once boiling, reduce the heat to a low simmer, cover the pan, and cook for 10 minutes. Remove from heat but keep the lid on, allowing the rice to steam for another 10 minutes. This method yields perfectly fluffy and tender basmati rice.
When ready, combine the cooled courgette mixture with the hot rice. Add 20 grams of fresh mint leaves, tearing most of them before folding gently into the rice. This final mix combines the earthy spices and fresh vegetables, creating a vibrant and aromatic rice dish that serves as the meal’s centerpiece.
Crafting the Refreshing Pistachio and Herb Yoghurt Sauce
To complement the warm, spiced rice, first, prepare a refreshing pistachio yoghurt sauce. This sauce adds a creamy, tangy contrast with a hint of heat, thereby balancing the dish’s flavors perfectly. Begin by finely chopping 40 grams of shelled pistachios and 30 grams of fresh coriander. Next, finely chop two green finger chillies, removing their stalks beforehand.
Then, in a small bowl, mix the pistachios, coriander, chopped chillies, half a teaspoon of agave syrup, half a teaspoon of fine sea salt, and two tablespoons of lemon juice. After that, add four tablespoons of olive oil and stir well to create a flavorful topping. Meanwhile, in a separate bowl, combine 200 grams of Greek yoghurt with a generous pinch of salt. Finally, thin the yoghurt by adding up to 50ml of water, aiming for a consistency similar to double cream. Stir thoroughly to achieve a smooth texture.
Read More : Soda Bread with Courgette and Chilli Butter Twist
To serve, pour the pistachio and herb mixture over the thinned yoghurt, creating a layered sauce with vibrant colors and contrasting textures. Plate the courgette and spiced rice on a platter, garnishing with the remaining fresh mint leaves. Serve alongside the salted pistachio yoghurt, allowing diners to add the creamy sauce as desired.
This dish combines fresh vegetables, aromatic spices, and a unique yoghurt sauce, making it a delightful meal for vegetarians and spice lovers alike. Its balance of textures and flavors ensures it will become a favorite in any recipe collection.
