Recipe From What's For Lunch, Honey?
Prep Time: 20 minutes
Total Time: 60 minutes
For the slow roasted vegetables
- 3 tablespoons extra-virgin olive oil
- 150g baby carrots (alternatively carrots cut into batons)
- 100g baby zucchini (alternatively zucchini cut into batons)
- 100g Kent pumpkin, cubed
- 100g Parsnips, cut into batons
- 6 baby onions or shallots
- 1 to 1.5 tablespoons turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon Garam Masala, ground
- 4 garlic cloves, thinly sliced
- ½ tablespoon Ghee (optional)
- Seasoning to taste
- 2 tablespoons extra-virgin olive oil
- 200g moghrabieh
- 400ml vegetable broth (alternatively you can also use chicken broth
- 50g plump raisins
- 50g slivered almonds, toasted
- Handful of mint leaves, coarsely chopped
- 200g Greek yogurt
- Large handful mint leaves, chopped
- ½ teaspoon ground coriander
- Seasoning to taste
- To make the slow roasted vegetables pre-heat the oven to 150C. Place all the vegetables in a large baking tray, drizzle in the olive oil, sprinkle all the spices and add the sliced garlic. With your hands mix and rub the spices until all the vegetables are coated in the mixture. If you like you can wear thin one-way gloves to protect your hands from getting colored with the turmeric. Season and toss lightly. Place in the oven and allow to slow roast for a good 40 minutes. The vegetables should gently caramelize in their own juices but still be crisp. If using the ghee, stir it in about 10 minutes prior to taking the vegetables out of the oven. This gives the vegetables a lovely buttery aroma.
- While the vegetables are roasting make the moghrabieh pilaf by heat the oil in a cooking pot. Add the dry moghrabieh and on low heat gently stir them until they are a light golden color. This should take about 8 to 10 minutes.
- Pour enough broth so that the moghrabieh is just covered with the liquid. Turn the heat up and bring this to a boil, then turn the heat back down and allow to simmer for about 20 minutes, stirring occasionally . Keep an eye on the liquid level and add some more if required. The moghrabieh is cooked when it is soft but not mushy.
- When most of the water has evaporated add the raisins. Take off the heat cover and let allow to steam in the rest heat for another 10 minutes. Season if required then stir in the toasted almonds and mint leaves.
- To make the yogurt mix all the ingredients in a clean glass bowl and stir with a fork until smooth. Serve the moghrabieh topped with the turmeric roasted vegetables and dollops of the minty yogurt.
The vegetables: As with most of my recipes this is a very versatile dish. You can use any kind of vegetable that are good for roasting. This would work with cauliflower, fennel, tomatoes, broccoli for example. To spice it up a little add a finely chopped red or green chilies.
The spices: I used garam masala as a complementary spice to the turmeric mainly because the mix includes all my favorite spices, however you can use them individually too. Just use ground coriander for a more floral flavor or a dash of cinnamon for a sweeter, softer note. I added whole cumin seeds as it adds a slightly bolder piquant flavor to the vegetables. Sprinkle some chili powder into the spice rub for some heat!