Persian vine leaf and saffron rice tart

Serves six

• 40g raisins
• 40g barberries
• 40g large knife
• 40 large knife shelled pistachios
• 250g vine leaves
• 75g olive oil
• 1 large onion
• 3 cloves garlic
• 0 5 cm piece fresh ginger
• 2 medium carrots
• 2 small parsnips
• 1 tsp ground coriander
• 0.75 tsp ground cinnamon
• 0.25 tsp freshly ground nutmeg
• 0.5 tsp ground cardamom
• 1 tsp coriander seeds
• 0.5 tsp caster sugar
• 600g vegetable stock
• 0 black pepper
• 0.25 tsp saffron threads
• 200g basmati rice
• 240g Greek yoghurt

Step 1
You can prepare the whole thing a day in advance, too: just take it up to the point where it’s ready to go in the oven, then cover and leave in the fridge overnight.

Step 2
Put the raisins and barberries in a small bowl, pour over 150ml of hot water, set aside to soak for 10 minutes, then drain and set aside.

Step 3
Heat the oven to 150C/300F/gas mark 2.

Step 4
Spread out the almonds and pistachios on a roasting tray and bake for 15 minutes, until crunchy, then remove and set aside.

Step 5
Separate and rinse the vine leaves (take care, because they are very delicate and rip easily), then lay them in a medium saucepan.

Step 6
Add cold water to cover, bring up to a boil, then reduce the heat to medium and leave to simmer for 15 minutes.

Step 7
Drain, refresh under cold water, cut off and discard the tough stalks and spread out the leaves on a clean tea towel to dry.

Step 8
Put three tablespoons of oil in a large sauté pan for which you have a lid, and over a medium heat sweat the onion for five to six minutes, stirring from time to time, until soft and translucent.

Step 9
Add the garlic and ginger, cook for two minutes, stirring once or twice, then stir in the carrot and parsnip and cook for a minute longer.

Step 10
Add all the ground spices, as well as the coriander seeds, sugar, 150ml of the stock, a teaspoon of salt and a good grind of black pepper.

Step 11
Cook for two minutes, until the stock has reduced a little and coated the vegetables, then pour in the remaining stock, the saffron and its soaking water, and the rice.

Step 12
Turn up the heat to high, stir well and bring the mixture to a boil.

Step 13
Turn the heat to medium-low and simmer very slowly, covered, for 10 minutes, until the rice is cooked but still has a little bite.

Step 14
Remove the pan from the heat, stir through the fruit and nuts, and set aside.

Step 15
Heat the oven to 180C/350F/gas mark 4.

Step 16
Brush a tablespoon of oil in a large, wide (29cm or so)ovenproof sauté pan or skillet.

Step 17
Lay half of the vine leaves, one at a time and shiny side down, around the inside edge of the pan, so that they are slightly overlapping and their tips hang over the edge of the pan.

Step 18
Continue working inwards until the entire base of the pan is covered with vine leaves, then tip in the rice mix.

Step 19
Level out the rice as best you can, then draw the overhanging parts of the vine leaves over the rice.

Step 20
Now cover the rice with the other half of the vine leaves, laying them out shiny side up and in overlapping circles, until the rice is completely covered and all the leaves are used up.

Step 21
Press down firmly to flatten the leaves and compress the cake, and brush the top with the remaining oil.

Step 22
Bake the tart for 30 minutes, until hot throughout and the vine leaves on top are dark and crisp.

Step 23
Remove from the oven and set it aside to rest and cool for 10 minutes.

Step 24
Carefully invert the tart on to a plate, then place your serving plate over the parcel and invert again – the idea is to serve the tart crisp side up.

Step 25
Serve warm, with a bowl of yoghurt alongside.