TURN SIMPLE RICE VEGIES AND CHEESE INTO A SAVOURY CAKE WITH MIDDLE EASTERN FLAIR

CARAMELISED CARROT FETA AND RICE PIE

Preparation time 30 mins Cooking time 2 hours Serves 6-8

2kg carrots, peeled and chopped

1”/•2 cup extra virgin olive oil

1 tsp fennel seeds, cracked Sea-salt flakes and freshly ground

black pepper, to season

1”/•2 cup honey

2 tsp red wine vinegar

2 cups basmati rice

1 Tbsp fine salt

150g feta, crumbled

1 bunch dill, chopped, plus extra,

to serve

2 Tbsp ghee

Yoghurt and salad leaves, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Toss carrot in olive oil and fennel seeds and season generously. Arrange in a roasting pan and bake for 1 hour, until tender. Add honey and vinegar, mix well and bake for a further 20 minutes, until caramelised. Transfer to a large bowl. STEP 2 Meanwhile, put rice in a large bowl of cold water and mix gently. Stand for 30 minutes, then rinse under running water until water runs clear. Combine with fine salt in a large saucepan with 2L cold water. Bring to a boil, cook for 6 minutes, then drain and refresh under cold running water.

STEP 3 Crush carrot with a masher and drain in a sieve; cool. Mix in feta and dill. STEP 4 Reserve 2 cups rice. Heat ghee in a large (2.2L) non-stick ovenproof frying pan (with lid), then press rice against base and side. Once sizzling, put carrot mixture in middle, flaŽen and top with reserved rice. Cover with a cloth (to help absorb condensation during cooking), fit lid and bake for 40 minutes. Invert onto a plate and serve with yoghurt, extra dill and salad.

Get a bit exotic with this version of a classic Persian dish, adapted for modern equipment and keen cooks.