Ingredients
- 400 g basmati rice
- 1 organic lemon (zest + 2 tablespoon(s) of juice)
- 125g ricotta
- 150 g crumbled feta
- 125 g grated firm mozzarella
- 25 g grated parmesan
- 1 beaten egg
- 8 cloves
- 6 crushed cardamom pods
- 75 g green olives cut in half
- 100 g of unsalted butter
- 1/2 teaspoon chili flakes
- 1/2 teaspoon(s) sumac
- 5 green onions
Preparation
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Preheat the oven to 220°C.
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Pour 75 cl of water into a saucepan, add the cloves, cardamom, lemon zest and 1/2 tsp. teaspoon of salt. Heat over high heat until the liquid is simmering, then remove from the heat.
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Mix the cheeses and the egg in a salad bowl. Form 12 meatballs by hand.
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Rinse and drain the rice. Spread it in a baking dish. Place the olives on top then pour in the water infused with spices. Shake the dish to distribute the rice and add the meatballs, pushing them in slightly.
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Cover with a lid, bake for 25 minutes then leave to rest for 10 minutes, uncovered.
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Melt the butter in a saucepan. Add the chili flakes and sumac. Leave to simmer for 2-3 minutes. Add the chopped green onions and cook for 20 seconds. Remove the pan from the heat, add the lemon juice and set aside.
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Remove the lid then brush the rice with chili butter.