My version of the classic Greek dish has turmeric for the yellow rice (a bit of nostalgia), mustard seeds for warmth and curry leaves from my garden for flavour. Everyone who knows me, knows that lemons are my favourite – my husband can rather treat me to a box of lemons than a bunch of flowers.
I have used LemonGold® lemons abundantly for the zesty contrast to the rich chicken flavoured rice. Golden brown fried lemon rings are used for garnish and because LemonGold® are seedless, you will not be biting into a bitter seed.
Recipe developed by Errida du Toit, @huiskok
Prep time: 20 min
Frying time: 10-15 min
Baking time: 30-40 min
For garnish: Chopped fresh herbs
Optional: Crumbled feta cheese | Pitted green olives