Middle Eastern Stuffed Potatoes
Ingredients
- 8 pcPotato (peeled and hollowed)
- 250 gGround lamb (fresh)
- 60 gWhite rice (raw)
- 1 pcYellow onion (finely diced)
- 1 pcFlat-leaf parsley (chopped)
- 1 tspCumin ground
- 2 pcRound tomato (finely diced)
- 4 tbspExtra virgin olive oil
- 2 tbspLime juice
- 300 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspPomegranate molasses
Method
The potato flesh turns melt-in-the-mouth, soaked in a tangy tomato broth. The lamb stuffing stays juicy as the rice absorbs all the cooking juices.
- 1
Peel the potatoes. Cut a cap off the top and hollow out the center using an apple corer or a small spoon. Leave about 1 cm of flesh on the sides.
- 2
In a mixing bowl, combine the minced lamb, raw rice, chopped onion, chopped parsley, and cumin. Season generously. Knead until a homogeneous stuffing is obtained.
- 3
Fill the potatoes without packing too tightly to allow the rice to expand. In a sauté pan, sweat the diced tomatoes with olive oil until they soften.
- 4
Arrange the potatoes upright in the sauté pan. Pour in the mineral water, lime juice, and pomegranate molasses to halfway up. Cover and simmer over low heat until a knife blade slides in like butter.
Frequently asked questions
How do you get this dish right?
- Never pack the stuffing too tight: rice needs room to expand without bursting the potato.
- If the potatoes won't stand up, slice a thin piece off the bottom to stabilize them.
How long does this dish keep?
Keeps for 3 days in the fridge. The rice will continue to absorb the sauce, so add a splash of water before reheating gently covered.
