"My mother's greatest fears are an empty fridge and underfed family and friends. At this time of year, that means courgettes, and the usual way I dispatch them is in a shaak (dry curry) or a pilau. Today's dish is a combination of the two: spiced fried courgettes, just shy of melted, tossed through rice with fresh herbs and served with a fancy salted pistachio yoghurt masquerading as a raita."
"To cook the onions, heat four tablespoons of oil in a wide saute pan. When it's hot, add the sliced onions and a teaspoon of salt, and cook, stirring occasionally, for eight to 10 minutes, until soft and browning. Add the courgettes and cook, stirring every now and then, for 15 minutes. Stir in the garlic, coriander and cumin, cook for a couple of minutes, until the raw garlic smell has gone, then take off the heat and leave to cool."
Spiced fried courgettes are cooked with sliced onions, garlic, ground coriander and cumin until almost melted, then cooled. Basmati rice is washed until clear and cooked in vegetable stock. The courgette mixture is folded into the cooked rice along with fresh mint. A salted pistachio yoghurt is made from finely chopped pistachios, coriander, green chillies, agave syrup, salt, lemon juice and Greek yoghurt to serve as a raita-style accompaniment. The dish combines elements of a shaak and a pilau to create a fragrant, herb-forward vegetarian main or side.
Read at www.theguardian.com
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