Harissa & red onion one-pot rice with aubergine & turmeric yogurt
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.8 out of 5.9 ratingsRate
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Turn rice into a hearty and delicious meal with the addition of roasted aubergines and harissa. Top with a turmeric yogurt and our spicy parsley salad
Low calorie
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp olive oil
-
1 red onion
finely sliced
-
4 tsp harissa
-
3 garlic cloves
garlic cloves
-
250g basmati rice
rinsed and soaked in cold water for 15 mins
-
1 vegetable or chicken stock cube
made up to 750ml stock
-
2 aubergines
chopped into chunks
-
150g thick-set Greek yogurt
-
1 tsp ground turmeric
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1 lemon
zested and juiced
-
10g parsley
leaves picked
-
1 jalapeño
thinly sliced
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Nutrition: Per serving (6)
- kcal314
- fat13g
- saturates3g
- carbs40g
- sugars5g
- fibre4g
- protein7g
- salt1.04g
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Method
-
step 1
Heat half the oil in a non-stick, deep frying pan over a medium heat and, once shimmering, cook the red onion with a pinch of salt for 5 mins until beginning to soften.
-
step 2
Stir in 2 tsp of the harissa and the garlic, and cook for 4-5 mins more until fragrant. Stir in the rice.
-
step 3
Pour in the hot stock, bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook for 15 mins, then turn the heat off and let stand, covered, for 15 mins.
-
step 4
Heat the oven to 220C/200C fan/gas 8. Arrange the aubergine on a roasting tin lined with baking parchment and rub in the rest of the olive oil and harissa. Season and roast for 25-30 mins.
-
step 5
Meanwhile, combine the yogurt, turmeric, half the lemon zest and juice and plenty of salt and pepper. In a separate bowl, mix the parsley and jalapeño with the remaining lemon juice and zest. Season with salt and pepper.
-
step 6
Serve each portion of rice topped with the roasted aubergine and a spoonful each of the turmeric yogurt and spicy parsley salad.
Recipe from Good Food magazine, December 2025
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A star rating of 4.8 out of 5.9 ratings
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