Baharat Stew with Fragrant Rice

Baharat is the Persian word for spice and is also the name given to a classic blend of spices, various versions of which are made around the Levant and the Middle East - it tends to be used as a kind of multi-purpose seasoning, a bit like an Indian garam masala. The flavour is sweet and aromatic and the blend is fantastic in this warming stew with lamb meatballs and roasted aubergine.

15 minutes

1 hour 10 minutes

2/5

In stock
£3.25

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Baharat: paprika, cassia, black pepper, cumin, coriander, cloves, nutmeg

Rice Spices: cinnamon, green cardamon, allspice, cumin

Yogurt Blend: mint, parsley, garlic

May contain traces of celery, mustard and sesame

Allergens are listed in CAPITALS

  • 500g ready made lamb meatballs or make your own, or peeled baby new potatoes for a veg version
  • 1 large aubergine
  • 1 large red onion
  • 2 cloves of garlic
  • 1 lemon
  • 150g natural yogurt (Greek is best)
  • 400g tin of chopped tomatoes
  • 300g basmati or standard long grain rice (not easy cook)
  • 3 tbsp good quality olive oil
  • Large ovenproof dish
  • Medium saucepan

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