Baked mint rice with pomegranate and olive salsa

Name: Baked mint rice with pomegranate and olive salsa
Total time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern-inspired
Ingredients: 400 g basmati rice; 50 g unsalted butter; 800 ml boiling water; 50 g mint; 150 g feta cheese; ¾ tsp salt; black pepper; 40 g green olives; 90 g pomegranate seeds; 50 g walnut halves; 3 tbsp olive oil; 1 tbsp pomegranate molasses; 1 pc garlic

Baked basmati rice topped with mint and feta, served with a tangy pomegranate, olive and walnut salsa.

20 min 1567 kcal/serving serves 2

1567kcal29gprotein191gcarbs78gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🍚basmati rice

🧈unsalted butter

🫗boiling water

🌿mint

🧀feta cheese

🧂salt

🧂black pepper

🥬green olives

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About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

Ten recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and Italian.