Name: Baked garlic rice
Ingredients: 1 tbsp olive oil; 3 large heads of garlic, top 1 cm removed; 50g unsalted butter; 4 bay leaves; 10 whole cloves; 6 cardamom pods bashed open; 1 lemon, zest thinLy shaved to get 4 strips; 400g basmati rice, rinsed and drained; 800ml chicken or vegetable stock (or water), boiling hot; Fine sea salt and black pepper

New

Serves 6

Prep 5 min

Cook 40 min

Resting time 10 min

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Yotam's mother's signature rice has clove and cardamom in it. You can't miss them out as they make the dish really seductive. Our contribution here is the cooking technique - baking the rice, which adds ease and fluffiness, and lots of baked garlic, bringing with it a kind of savoury sweetness, which may sound like a contradiction in terms but makes total sense when you try it.

Ingredients


1 tbsp	olive oil
3	large heads of garlic, top 1 cm removed
50g	unsalted butter
4	bay leaves
10	whole cloves
6	cardamom pods bashed open
1	lemon, zest thinLy shaved to get 4 strips
400g	basmati rice, rinsed and drained
800ml	chicken or vegetable stock (or water), boiling hot
	Fine sea salt and black pepper

Method

1. Preheat the oven to 200C fan.

2. Drizzle the oil evenly over the cut side of the garlic and season each head with 1/8 teaspoon of salt. Place in a large ovenproof dish (approximately 30cm wide), cut side down, and roast for 15 minutes. Remove from the oven and transfer to a plate.

3. Increase the oven temperature to 230C fan. Add the rest of the ingredients to the dish along with 1/2 teaspoon of salt and plenty of pepper. Stir well, then nestle the garlic back into the rice, cut side up. Place a piece of parchment paper on top of the rice, followed by a tight-fitting lid or foil, and bake for 25 minutes.

4. Remove from the oven and leave to steam, covered, for 10 minutes. Fluff the rice with a fork, then squeeze out the garlic cloves, fold them into the rice and serve.