Mujadara-style pilaf with harissa-roasted squash
Serve this Middle Eastern-inspired pilaf with harissa-roasted squash, pomegranate molasses and walnuts in a big platter to share with friends and family
- Prep:20 mins
Cook:1 hrs
plus standing - Serves 6
- Easy
Nutrition per serving
- kcal 451
- fat 18g
- saturates 3g
- carbs 56g
- sugars 0g
- fibre 7g
- protein 13g
- salt 0.93g
Ingredients
- 850g kabocha or delica squash , cut into 5-6cm pieces (no need to peel)
- 3 tbsp harissa (we used one with pomegranate and preserved lemon)
- 7 tbsp olive oil
- 4 onions , sliced
- 2 tsp cumin seeds
- 1 tbsp garlic & ginger purée
- 250g basmati rice , rinsed
- 600ml vegetable or chicken stock
- 400g can green lentils , drained
- 10g flat-leaf parsley , roughly chopped, plus extra to serve
- 30g walnuts , toasted
- pomegranate molasses , to serve
Method
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.
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.
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.
