Middle Eastern Fried Tomato Rice

Cook Time 30 minutes

Servings 4


2 tbsp extra virgin olive oil + extra for garnish
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 tsp chilli flakes
400g can of Ardmona crushed tomatoes
2 tbsp raisins
2 cups of cooked long grain rice
3 tsp butter
1/2 zucchini, sliced in to rounds
1/2 cup Greek yoghurt
Pinch of cumin
3 sprigs fresh mint


In a 22cm (approximately) non-stick pan heat 1 tablespoon of olive oil over a medium heat and add the onion and a pinch of salt, and cook until the onion has softened and is slightly translucent. Add the garlic and chilli flakes then stir in the tomatoes, and 1 teaspoon of butter and season well with salt. Simmer with the lid on for 15 minutes, until thick and fragrant.

Add the raisins and cooked tomato sauce to the rice and incorporate well using a spoon or spatula. Check seasoning.

Smear a small, non-stick pan with the remaining butter and arrange the slices of zucchini around the pan.

Add rice mixture on top of the sliced zucchini and, with the back of a large spoon, press down to compress. Cover with a lid or foil and cook for 8-10 minutes or until you smell the rice toasting.

Once cooked remove from the heat and gently twist the rice ‘cake’ to loosen from the bottom. Place a plate on top and flip out of the pan. It’s ok if a breaks up a little. The main thing to look for is a golden crunchy crust.

Mix together the yoghurt, cumin and pinch of salt. Drizzle this over the rice and garnish with herbs and a drizzle of oil.


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