zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Feta, pistachio and pomegranate bake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Feta, pistachio and pomegranate bake

    Prepare up to the end of step 2 on Christmas Eve, then chill. 

    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 45 minutes, plus cooling

    Serves: 6-8

    Ingredients

    50g unsalted butter, plus extra for greasing
    5 echalion shallots, thinly sliced
    2 carrots, peeled and grated
    2 garlic cloves, crushed
    125g chestnut mushrooms, finely chopped
    50g blanched almonds
    50g pistachios, finely chopped, plus extra to serve
    250g cooked basmati rice
    100g fresh breadcrumbs
    200g feta cheese, crumbled
    3 eggs, lightly beaten
    ½ x 20g pack dill, chopped, plus extra to serve
    ½ x 25g pack flat leaf parsley, roughly chopped, plus extra to serve
    ½ x 25g pack mint, leaves roughly chopped, plus extra to serve
    ½ unwaxed lemon, zest
    ½ orange, zest
    50g dried cherries, chopped
    1 tbsp pomegranate molasses, plus extra to serve
    pomegranate seeds, to serve

    Method

    1. Preheat the oven to 190˚C, gas mark 5. Lightly butter a deep 20cm loose-based cake tin and line the base with baking parchment. Melt the butter in a large pan on a low heat. Add the shallots and a pinch of salt, then sauté for 5 minutes. Add the carrots and garlic, then cook for 5 minutes until soft. Turn up the heat slightly, add the mushrooms and cook, stirring, for 10 minutes until soft and turning golden. Meanwhile, toast the almonds and pistachios on a tray in the oven for 5-8 minutes, until golden. When cool, finely chop.

    2. Let the mushroom mixture cool for a few minutes, then transfer to a large mixing bowl and stir in all the remaining ingredients apart from the pomegranate seeds. Mix until well combined, then transfer to the prepared tin. Use the back of a spoon to press it down and smooth the top.

    3. Bake for 45 minutes-1 hour until well browned and firm (cover with foil after 30 minutes if it browns too fast). Leave to stand for 10 minutes, then remove from the tin and transfer to a serving plate. Drizzle with extra pomegranate molasses, then scatter with the extra herbs and pistachios, plus the pomegranate seeds. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary