Culinary Guides

Baking the rice is the trick that makes this dish foolproof, no more scorched pot on the stovetop. It cooks right on top of tomatoes slow-roasted with garlic, thyme, and cinnamon until they melt, and gets topped with feta and lamb meatballs. It is a warm, cozy late-summer meal, adapted from Ottolenghi's Simple.

Ingredients

For the baked rice and slow roasted tomatoes

• 2 pints tomatoes
• 12 large garlic cloves, peeled
• 3 sprigs of fresh thyme
• 3 cinnamon sticks
• 7 tablespoons olive oil
• Salt and pepper to taste
• 1 1/2 cups wild rice or basmati rice
• 2 1/2 cups boiling water
• 1/2 cup finely chopped parsley

For the feta lamb meatballs

• 1 pound ground lamb
• 3 ounces crumbled feta
• 2 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/2 cup finely chopped parsley
• 1/2 teaspoon ground cinnamon
• Pinch of salt and pepper
• Plain whole milk yogurt, for serving
• Pinch of crushed red pepper flakes, for serving

Directions

Slow roast the tomatoes

1. Heat the oven to 350F (175C). Arrange the tomatoes, peeled garlic, thyme sprigs, and cinnamon sticks in a large deep casserole.
2. Pour over the olive oil, season with salt and pepper, and toss gently. Roast 1 hour.

Bake the rice

1. Sprinkle the rice evenly over the roasted tomatoes without stirring. Raise the oven to 450F (230C).
2. Season the top with salt and pepper and pour over 2 1/2 cups boiling water so the grains are submerged.
3. Cover the dish tightly with foil and bake 25 minutes, until the rice is tender. Uncover and scatter with parsley. Keep warm.

Make the meatballs

1. Lower the oven to 425F (220C). Combine the lamb, feta, garlic, thyme, parsley, cinnamon, salt, and pepper and mix well.
2. Form into 2-inch meatballs and place on a lined or greased rimmed baking sheet. Bake about 20 minutes, until cooked and lightly browned.

Assemble

1. Divide the rice and tomatoes among bowls, top with meatballs, and serve with a dollop of yogurt, a squeeze of lemon if you like, and a pinch of red pepper flakes.

Grower's tip: Slow roasting rewards small, sweet tomatoes. Cherry and grape types have more sugar and less water, so an hour in the oven concentrates them into jammy little bites; grow a reliable cherry variety and you will have plenty to roast all season.

A little extra parsley or a squeeze of lemon at the table brightens the whole bowl.

Grow the pantry this dish leans on. A bed of tomatoes with thyme and parsley covers the roasting pan and the garnish alike.