Middle Eastern Stuffed Potatoes

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.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 724
• Protein: 23 g
• Carbs: 89 g
• Fat: 28 g

Ingredients

• 8 piece Potato ( peeled and hollowed )
• 250 g Ground lamb ( fresh )
• 60 g White rice ( raw )
• 1 piece Yellow onion ( finely diced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 tsp Cumin ground
• 2 piece Round tomato ( finely diced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Lime juice
• 300 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Pomegranate molasses

Instructions

1. Potato preparation

   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. Making the stuffing

   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. Stuffing and searing

   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. Simmering

   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.

Chef's tips

• 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.

Storage

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.