Name: Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar)
Yield: Serves four as a main or six as a side
Cuisine: Palestinian
Ingredients: 1 egg yolk; 1 large cauliflower, cut into roughly 6cm florets (650g); 2 tbsp olive oil; 1½ tsp cornflour; 700 ml whole milk; 200 g pudding (or risotto) rice, washed and drained; 60 ml olive oil; 2 tsp coriander seeds, lightly crushed in a pestle and mortar; 5 large garlic cloves, thinly sliced; Salt and white pepper; About 5 g picked parsley leaves, to garnish (optional); 400 g Greek-style yoghurt

Preparation info

Serves
four
as a main or six as a side

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This feels like a rich risotto or even, if you play around with the toppings as suggested below, a thick congee. Either way, it’s the most comforting of dishes, to be eaten either as a main, as Sami used to with his family, from a bowl with a spoon, or as a side to slow-cooked lamb, beef or some roasted root veg.

Getting ahead: Ideally you want to cook the cauliflower, rice and adha all at the same time (rather than waiting for one element to be finished before going on to th