Alastair Hendy's Saffron Baked Stuffed Tomatoes

Name: Alastair Hendy's Saffron Baked Stuffed Tomatoes
Cook time: 70 min
Total time: 70 min
Yield: 8
Cuisine: International
Ingredients: 50g yellow split peas soaked overnight then drained; 50g basmati rice rinsed in cold water; salt and black pepper; 8 large beef tomatoes or use a mixture of sizes; 1tbsp olive oil; 50g butter; 1 onion peeled and finely chopped; 250g minced lamb or beef; 1tsp ground cinnamon; 1tsp ground ginger; 5tbsp chopped mixed parsley, dill and coriander; 3 lemons, juice; 4tsp caster sugar; small pinch saffron threads

Over a year ago 2,273 views

Cook: 70 mins

Serves: 8

Starter 👨‍👩‍👧‍👦 Family Food

Ingredients

50g yellow split peas soaked overnight then drained
50g basmati rice rinsed in cold water
salt and black pepper
8 large beef tomatoes or use a mixture of sizes
1tbsp olive oil
50g butter
1 onion peeled and finely chopped
250g minced lamb or beef
1tsp ground cinnamon
1tsp ground ginger
5tbsp chopped mixed parsley, dill and coriander
3 lemons, juice
4tsp caster sugar
small pinch saffron threads

Accompaniment

Method

1
1. Cook the split peas in a pan of rapidly boiling water for about 10 minutes, then reduce the heat and simmer for 20-30 minutes or until al dente. Drain and rinse.
2. Meanwhile, in another pan of simmering salted water, cook the rice for about 7 minutes or until still slightly firm to the bite. Drain.
3. Cut the tops off the tomatoes and hollow out the bases, reserving the pulp and lids. Roughly chop the pulp, discarding any stalk.
4. Heat the oil and half the butter in a frying pan over medium heat, add the onion and cook until lightly browned. Stir in the mince and fry until lightly coloured. Stir in the cinnamon, ginger and the tomato pulp and simmer for 5 minutes, until the liquid is reduced.
5. Remove from the heat, stir in the herbs, and the cooked split peas and rice. Season. Spoon the mixture into the hollowed tomatoes and replace the tops.
6. Preheat the oven to 190C/170C fan/375F/gas 5. Butter a shallow ovenproof dish and sit the tomatoes inside. Dot over the remaining butter. Combine the lemon juice, caster sugar and saffron and pour over and around the tomatoes. Bake for 25-30 minutes or until the tomatoes are tender. Serve with the lemony saffron juices drizzled over.