Baked mint rice with pomegranate & olive salsa – Ottolenghi


Prep time: 10 minutes

Cook time: 25 minutes

Serves: Serves 6

Look how beautiful is this baked mint rice with pomegranate and olive salsa. It’s not only colourful and flavourful it’s also an easy side dish to make.

Ottolenghi said : “that cooking rice PERFECTLY is one of those things that shouldn’t be complicated but can be surprisingly difficult, for some”. And he’s right. If you have never baked rice before, you are about to learn an easy technique that will allow you to have the perfect fluffy rice every time in no time. 

How to make this baked mint rice with its pomegranate & olive salsa ?

This dish has been on my to-do list since last year, and I really regret that I didn’t make it before. This could be my favorite rice dish of all time. It’s healthy, packed with amazing flavours and in addition to all this, it’s super easy to make. 

The recipe is from “SIMPLE”, it was described as :

S: short on time, this recipe will take less than 30 minutes to get on table — I : 10 ingredients or less — L : lazy — E : easier than you think.

Place the rice in a high – sided ovenproof dish. Season with salt and plenty of black pepper, then pour over the melted butter and the boiling water. Cover it tightly with foil, and bake for 25 minutes in a preheated oven 230C Fan. 

The fluffy rice is then topped with crumbled feta cheese, followed by an amazing salsa, composed of pomegranate, green olives, roasted walnuts and fresh mint , all dressed with olive oil, garlic and pomegranate molasses. Voilà it’s done.

This can be a great side to all sort of dishes. I served it with grilled lamb chops. It’s also great on its own or to serve with roasted root vegetables if you’re looking for a vegetarian meal.

For more baked rice you can always check this amazing crispy baked Iranian rice “ Tahchin”

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Baked mint rice with pomegranate and olive salsa - Ottolenghi

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Serves: Serves 6

Ingredients :

  • 400 g basmati rice
  • 50 g unsalted butter , melted
  • 800 ml boiling water
  • 50 g mint, 40 left on the sprigs, leaves shredded for the remaining 10g to use in the salsa.
  • 150 g feta cheese, crumbled into 1-2 cm pieces

For the salsa :

  • 40 g pitted green olives, thinly sliced
  • 90 g pomegranate seeds, (1 small pomegranate)
  • 50 g walnut halves, lightly roasted and roughly chopped
  • 3 Tbsp olive oil
  • 1 Tbsp pomegranate molasses
  • 1 small garlic clove, crushed
  • salt & black pepper

Method :

  • 1)

    Preheat the oven to 230C Fan, or as high as your oven will go.


  • 2)

    Place the rice ( don’t forget to wash your rice until the water is clear ) in a high – sided ovenproof dish, measuring 20*30cm. Season with 3/4 tsp of salt and plenty of pepper, then pour over the melted butter and the boiling water.

    Top with the sprigs of mint and cover the dish tightly with baking paper then foil so that the rice is well sealed.



  • 3)

    Bake for 25 minutes, until the rice is light and fluffy and all the liquid has been absorbed.





  • 4)

    Meanwhile, in a medium bowl place all the ingredients for the salsa, except the 10g shredded mint. Season with 1/4 tsp of salt.

    Mix well and set aside.


  • 5)

    Take the rice out of the oven, and remove and discard the foil. Pull the leaves off the mint sprigs- the stalks can be discarded – then place these back on the rice and sprinkle with the feta.

    Just before serving, stir the shredded mint into the salsa and spoon evenly over the rice. Serve hot.

    Enjoy !!





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