Israeli Garlic Rice

Ingredients

800g cherry tomatoes

12 large garlic cloves

(or 25 regular), peeled

(858)

4 banana shallots,

peeled and cut into

3cm pieces (220g)

25g coriander, cut

into 4cm lengths, plus

10g leaves, roughly

chopped, to serve

3 tbsp picked thyme

leaves (10g)

4 small cinnamon sticks

100ml olive oil

300g basmati rice

600ml boiling water

salt and black pepper

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Directions

1. Preheat the oven to 160°C fan.
2. Arrange the tomatoes, garlic, shallots, herbs and cinnamon sticks in a large high-sided casserole dish, about 20 x 30cm.
Pour over the olive oil, along with 1/2 teaspoon of salt and a good grind of black pepper, and place in the oven for 1 hour, until the vegetables are soft. Remove from the oven, sprinkle the rice evenly over the vegetables, without stirring them together, and set aside.
3. Increase the oven temperature to 220°C fan.
4. Sprinkle 1/2 teaspoon of salt and plenty of black pepper over the rice and then carefully pour the boiling water over the rice.
Seal the dish tightly with tin foil and place in the oven for 25 minutes, until the rice is cooked. Remove from the oven and set aside for 10 minutes, still covered. Remove the foil, sprinkle over the coriander leaves, stir these very gently into the rice and serve.