For Christmas I got this wonderful Nigella Lawson book with the hilarious title: “How to become a domestic goddess”. The book features all kind of baking recipes like pastries, cookies, pies and flans. Many of the recipes need strange ingredients such as baking soda and I am very curious where I will be able to find these ingredients here in Rome.. I will keep you posted!
Today on this rainy Sunday afternoon I chose this nice recipe to try out. Again with no meat in it! Sorry Tom 😉 However if you’d ask me, you can easily add chicken to the pie.
1 teaspoon of cumin (large seeds), 1 small onion (finely diced), 2 tablespoons of olive oil, 1 teaspoon of tumeric powder (‘kurkuma’ in Dutch), 1 teaspoon of diced coriander, 3 small courgette(s)/zucchini, 125 gram of basmati rice, 500 ml. of vegetable stock (or chicken if you’d prefer), 2 cans of chickpeas (about 460 gram drained), 100 gr. melted butter, 200 gr. of filo pastry (‘filodeeg’ in Dutch) and a Springform.
Preheat the oven on 200 degrees. Cut the onion and the courgettes in small dices and let the chickpeas drain. Bake the onion dices together with the cumin seeds on high fire until they’ll soften. Add the coriander, tumeric powder and courgettes. When the courgette dices are softened, add the rice. Wait until the rice is well coated in the oil of the other ingredients. Add the stock 1 dl. at the time and stir until all the stock is absorbed by the rice. This is a sign that the rice is ready. Take the pan off the fire and add the chickpeas.
Let the butter melt in a pan and brush the insides of the Springform with the melted butter. Add a few layers of filo pastry and butter each layer carefully. Leave a little filo pastry overlapping the sides of the tin form. Add the cooled rice filling and fold the overlapping pastry to the middle. If the pie is not fully covered with pastry, add a layer on the top. Butter the last layers of pastry and put it in the oven for about 20 minutes until the filo is golden brown.