Mujadara-style pilaf with harissa-roasted squash
Serves 4 - 6
Easy
Prep:
Cook:
plus standing
Serve this Middle Eastern-inspired pilaf with harissa-roasted squash, pomegranate molasses and walnuts in a big platter to share with friends and family
Skip to ingredients
Units:
- 850g kabocha or delica squashcut into 5-6cm pieces (no need to peel)
- 3 tbsp harissa(we used one with pomegranate and preserved lemon)
- 7 tbsp olive oil
- 4 onionssliced
- 2 tsp cumin seeds
- 1 tbsp garlic & ginger purée
- 250g basmati ricerinsed
- 600ml vegetable or chicken stock
- 400g can green lentilsdrained
- 10g flat-leaf parsleyroughly chopped, plus extra to serve
- 30g walnutstoasted
- pomegranate molassesto serve
Nutrition: Per serving (6)
- kcal451
- fat18g
- saturates3g
- carbs56g
- sugars9g
- fibre7g
- protein13g
- salt0.93g
Method
step 1
Heat the oven to 200C/180C/gas 6. Put the squash in a large bowl with the harissa, 2 tbsp of the olive oil and some seasoning, tossing well to coat. Arrange in a single layer on a large roasting tray lined with baking parchment and roast for 45 mins until soft and sizzling.
step 2
Heat the remaining oil in a large flameproof casserole dish over a medium heat and cook the onions with a large pinch of salt for 20-25 mins until deeply golden and caramelised. Remove a few spoonfuls of the onions to a bowl and set aside, then stir the cumin seeds and garlic & ginger purée into the remaining onions in the dish. Add the rice, stir to combine, then pour in the stock. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for 20 mins over a low heat. Turn the heat off and leave to stand for 15 mins.
step 3
Remove the lid, then stir in the lentils and most of the parsley to warm through. Spread the pilaf over a serving platter, then top with the squash, reserved onions, walnuts, some parsley and a drizzle of pomegranate molasses.
