Prep Time 15 minutes. I served this dish with the Dirty Rice from Ottolenghi FLAVOUR as a side and it was a winning combo. Yield 2-4 servings. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. I wanted it ALL on my plate. Turn the heat to low, cover and steam for 10-12 minutes until cooked. place on a high heat and bring to a boil. Cook Time 55 minutes. This baked rice was at the top of my list. Cuisine American. [Photograph: Jonathan Lovekin] This salad from Yotam Ottolenghi's newest cookbook, Plenty More, has a lot going on and everything going for it. A salad of white basmati rice, wild rice, and quinoa is studded with almond, pine nuts, and dried sour cherries. But, preparing all of the beautiful dishes at once by myself was another story completely- too large of an undertaking. Reply Sue February 18, 2018 at 12:36 pm. Put the basmati rice in a small saucepan with 300ml cold water. Hey Joyce, I appreciate your taking the time to let me know how you feel. Delicious! Ottolenghi’s Baked Rice. Chicken with Caramelized Onion and Cardamom Rice is a Yotam Ottolenghi recipe, and probably the most requested meal in my house ~ it's a comforting chicken dinner and a must-make! Course Main Course. The dried porcini mushrooms made the ketchup really earthy and rich, and the crunchy salty peanuts with nori flakes were the perfect topping for the broccoli. Remove from the heat, set aside for five minutes with the lid still on, then fluff up the rice … I was drooling over every photo in a New York Times magazine article featuring a home banquet prepared by Yotam Ottolenghi. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions.