Terra Massoud Recipe
A vibrant and hearty Middle Eastern-inspired dish, the Terra Massoud recipe blends bold spices, tender vegetables, and fragrant rice into a wholesome and satisfying meal. This recipe is perfect for family dinners or special gatherings, offering a symphony of flavors and aromas.
Servings 4
Calories 320kcal
Cost $15–20
Equipment
- Large heavy-bottomed pot or Dutch oven
- Medium mixing bowl
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Fine mesh strainer
Ingredients
Vegetables:
- 2 tbsp Olive oil
- 1 medium Onion diced
- 2 cloves Garlic minced
- 1 medium Eggplant cubed (about 2 cups)
- 1 medium Zucchini sliced
- 1 Red bell pepper diced
- 1 cup Cherry tomatoes halved
Grains and Legumes:
- 1 cup Basmati rice rinsed and soaked for 15 minutes
- 1 cup Cooked chickpeas (or canned, rinsed and drained)
Spices and Seasonings:
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Smoked paprika
- ½ tsp Ground turmeric
- 1 pinch Ground cinnamon
- Salt and pepper to taste
Liquids:
- 2 cups Vegetable broth (or water)
- Juice of 1 lemon
Garnishes:
- ¼ cup Chopped fresh parsley
- ¼ cup Toasted pine nuts
- Pomegranate arils (optional)
Instructions
1. Prepare the Vegetables:
- Wash and chop all vegetables into bite-sized pieces. Ensure the eggplant is cubed and lightly salted to remove bitterness. Let it sit for 10 minutes, then rinse and pat dry.
2. Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
3. Cook the Vegetables:
- Add the eggplant, zucchini, and red bell pepper to the pot. Cook for 7–10 minutes, stirring occasionally, until the vegetables begin to soften. Toss in the cherry tomatoes and cook for another 5 minutes.
4. Incorporate Spices:
- Sprinkle the cumin, coriander, smoked paprika, turmeric, and cinnamon over the vegetables. Stir well to coat, releasing the spices' aromas. Season with salt and pepper to taste.
5. Add Rice and Chickpeas:
- Drain the soaked rice and add it to the pot with the chickpeas. Stir gently to combine the grains and legumes with the spiced vegetable mixture.
6. Simmer with Broth:
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes or until the rice is tender and the liquid has absorbed.
7. Rest and Garnish:
- Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork, then drizzle with lemon juice. Garnish with parsley, toasted pine nuts, and pomegranate arils if desired.
Notes
- Substitutions: Swap basmati rice for quinoa or couscous for a twist. Replace chickpeas with lentils or black beans if preferred.
- Extra Flavor: Add a cinnamon stick or a few cardamom pods while simmering the rice for deeper flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth to maintain moisture.
This Terra Massoud recipe is a delightful harmony of textures and flavors, perfect for plant-based enthusiasts or anyone looking to enjoy a Middle Eastern-inspired dish at home. Serve it alongside a crisp salad or yogurt dip for an unforgettable meal!