Dirty rice: an easy filthy treat!
No sooner had I read Yotam Ottolenghi’s recipe for Dirty Rice in The Guardian than marvellous MasterChef contestant Alison was cooking it on the BBC TV programme (her own version). Sadly for Alison, this was the dish that saw her wave farewell to the programme. I have a feeling we’ll be hearing more from her and am absolutely delighted to see that she and fellow finalists, Giovanna and Berwick’s own lovely Lorna have teamed up to form a supper club: Three Girls Cook.
Anyway, back to Dirty Rice. It doesn’t sound that great, does it? Reading Yotam’s recipe sold it to me. Minced pork and chicken livers. Yes please! Yotam is very specific about deglazing the pan multiple times: and he’s right, the depth of flavour is truly divine.
It’s a great supper dish: not difficult but filling and wholesome. In fact, I just ate the leftovers with an avocado halved on top and extra sprinklings of parsley. Yum. Yotam crushed some garlic and sliced some. The crushed is added to the cooking pot; the sliced is fried and sprinkled as a garnish after everything’s been combined. Personally I just chopped the lot and chucked it in. Still delicious. Yotam’s recipe as printed in the Guardian had a flaw: the rice mysteriously appeared in with the meat mix (this wouldn’t work: the rice would be overcooked, I think). I opted to combine the meat mix with the rice after the deglazing process and gave a final parsley flourish to the melange.
The Husband and I had basically scoffed the lot when I realised I’d not taken a photo. Just call me slacker blogger. It looked pretty much like Yotam’s if you follow the link above: not a looker of a dish and I can kind of see why Alison struggled to prettify it enough for John & Gregg. However it tastes marvellous and presents all sorts of possibilities – but it’s the livers that deliver that true umami deliciousness.
Here, by way of an apology for my lack of photographic evidence of culinary endeavour, are some photos of a Yotam Ottolenghi feast The Husband and I prepared a while back: