broad bean pilaf with slow roasted cinnamon tomatoes and lemon zhug

This recipe might seem complicated and time consuming but it is really not that difficult if you follow the steps carefully and, believe me, it is well worth the effort. It’s a dish that is inspired by the cuisine of the Middle East and it simply bursts with layer upon layer of complex, delightful flavours.

For the pilaf:
300ml vegetable stock
150g broad beans (weight after removal from pods)
50g dried barberries
200g bulgur wheat
2 tbsp olive oil
1 onion, thinly sliced
peel from 2 preserved lemon, finely chopped
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp sumac
20 Kalamata olives, stoned and finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
100g pine nuts
juice of 1 lemon
sea salt and black pepper

For the tomatoes:
12 medium sized tomatoes
2 tbsp olive oil
1/2 tsp cinnamon
2 tsp brown sugar
pinch salt

For the lemon zhug:
1 tsp zhug spice mix
1 fresh lemon, peel and pith removed
juice of 1 lemon
peel from 1 preserved lemon, finely chopped
90g caster sugar

View the full recipe at The Circus Gardener’s Kitchen →