Iranian Buttered Rice, Sheikh Mehshi Stuffed
An Iranian main course created by this year’s ‘Best Use of Rice’ winners from Milton Keynes College. Aromatic basmati and wild rice is infused with herbs, spices, and aubergine, then buttered and topped with deep-fried aubergine rings stuffed with spiced minced beef. Served with creamy feta sauce, spicy Zhoug, nutty dukkah, and sweet date purée.
- 31 - 60 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 150g Tilda Basmati & Wild Rice
- 2 large aubergines
- 125g minced beef
- 1 cloves garlic, pureed
- 1g thyme
- 1g ground nutmeg
- 1g ground cumin
- 1g garam masala
- 1g mixed spice
- 1g za’atar
- 5g Lee Kum Kee Mushroom Powder
- 10g Lee Kum Kee Oyster Sauce
- 100g Kerrymaid Baking Block
- 1 shallot, diced
- 4 garlic cloves, minced
- 5g parsley, chopped
- 5g oregano. chopped
- 2g za’atar
- 2g ground coriander
- 2g Lee Kum Kee Mushroom Powder
- 5g Lee Kum Kee Oyster Sauce
- 5g harissa paste
- 10g olive oil
- 350g beef stock
- 50g coriander leaves
- 1g ground cardamon
- 1g ground coriander
- 1/2g ground pepper
- 5g Lee Kum Kee Light Soy Sauce
- 50g olive oil
- 1 squeeze lemon juice
- 50g hazelnuts
- 10g sesame seeds
- 10g pumpkin seeds
- 1g cumin seeds
- 1g coriander seeds
- 1g fennel seeds
- 5g onion seeds
- 200g marinated feta
- 100g Kerrymaid Double Cream
- 100g yoghurt from Starter
- Lemon juice
- 2g Lee Kum Kee Light Soy Sauce
- 100g dates, stoned
- 2 eggs
- 50g flour
- 70g panko breadcrumbs
Method
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Cut the aubergines into rings and hallow out the centre for the rice. Season the aubergine rings with salt and leave on a jay cloth for 40minutes.
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For the meat filling, season the minced beef and stuff into seasoned aubergines before pane and deep frying.
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Wash the rice under cold water until it runs clear. Sweat the shallot with chopped aubergine centres and garlic before adding in the washed rice. Season with the mushroom powder, oyster sauce, za’atar, coriander, harissa, oil, parsley and oregano. Cover with the stock and bring to a boil before simmering for 30 minutes. Once cooked add in a bit of Zhoug and mix before covering and keeping warm.
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For the Zhoug, blend the spices, coriander, soy sauce, lemon juice together then add the oil slowly to form a course paste. Season to taste and reserve.
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To make the Dukkah, toast the whole hazelnuts and place in a mortar and roughly crush. Toast the cumin, sesame, fennel, onion and coriander seeds before crushing and mixing with the hazelnuts. Toast the pumpkin seeds then crush and mix with remaining to form a breadcrumb like texture. Season with salt.
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To make the date puree cut the dates in half and check for stones. Place in a pan with cold water to cover and simmer for 30 minutes until cooked. Reserve some of the water and blend until a smooth paste then adjust the consistency. Season to taste.
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Place the feta, cream, lemon juice and LKK soy sauce in a blender and blend until smooth and creamy. Season and reserve.
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Place 10g Kerrymaid butter on rice before topping with the fried aubergine.