Tomato-Saffron Chickpea Rice Trays with Lemon Herb Yogurt

Tomato-Saffron Chickpea Rice Trays with Lemon Herb Yogurt 🍅🌿 Golden tray-baked rice, sweet blistered tomatoes, crisp chickpeas and a cool lemon herb yogurt spooned over the top. This is the kind of low-effort dinner that still feels bright, generous and a little special. Yield: 4 servings Time: about 50 minutes Ingredients 🛒 - 300 g basmati rice, rinsed well and drained - 1 x 400 g tin chickpeas, drained, rinsed and patted dry - 350 g cherry tomatoes - 2 garlic cloves, finely grated or minced - 1 generous pinch saffron threads - 650 ml hot vegetable stock - 3 tbsp olive oil, divided - 1 lemon, zested and juiced - 1 tsp ground coriander - 1/2 tsp smoked paprika - 1 tsp fine sea salt, plus more to taste - Black pepper - 200 g thick Greek-style yogurt - 2 tbsp chopped parsley - 2 tbsp chopped dill - Optional: chilli flakes, toasted almonds or extra herbs to finish Method 👩‍🍳 1. Heat the oven to 200 C / 400 F. Put the saffron in a small bowl with 3 tbsp hot stock and leave it for 10 minutes so the colour and aroma bloom. 2. In a large shallow roasting tray, mix the rinsed rice, chickpeas, cherry tomatoes, garlic, coriander, smoked paprika, lemon zest, 2 tbsp olive oil, salt and plenty of black pepper. 3. Stir the saffron liquid into the remaining hot stock, then pour it evenly over the tray. Shake the tray gently so the rice sits in an even layer. Cover very tightly with foil. 4. Bake for 28-32 minutes, until the rice is tender and the liquid has been absorbed. If the rice still feels firm, add a small splash of hot stock, cover again and bake 5 minutes more. 5. Remove the foil, drizzle with the remaining 1 tbsp olive oil and roast uncovered for 8-10 minutes. The tomatoes should slump and blister, and some chickpeas should turn golden at the edges. 6. While the tray finishes, mix the yogurt with lemon juice, parsley, dill, a tiny pinch of grated garlic, salt and pepper. Add a splash of water only if you want it looser. 7. Rest the rice for 5 minutes, then fluff gently with a fork. Serve in warm bowls with lemon herb yogurt, extra herbs and chilli flakes or toasted almonds if you like. Serving and storage tips ✨ - Serve warm or at room temperature with cucumber salad, grilled halloumi or roasted vegetables. - For meal prep, keep the yogurt separate and store the rice for up to 3 days. - Reheat with a splash of stock or water, then add fresh yogurt after warming. Save this recipe for a bright, golden tray-bake dinner. 🌿 Tasteloom.club - easy recipes for everyday cravings