The kind of Middle Eastern plate you make on repeat. cumin and coriander, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sumac and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
A spiced take on Lamb Bowl, built on sumac and onion and finished the way we like it. Ready in...
Middle Eastern Our tested Crispy Paneer Grain Bowl: charred, generous, and balanced with za'atar. Serves 2...
Middle Eastern A spiced take on Cod Grain Bowl, built on pomegranate and mint and finished the way we like it....
Middle Eastern The kind of Middle Eastern plate you make on repeat. za'atar, a proper crisp, and a finish of...