Roasting tin
Muhammara-Spiced Roasted Peppers with Rice
Red peppers roast until intensely sweet and smoky, then are tossed with a walnut and pomegranate molasses dressing and served over fluffy rice. Inspired by the Syrian dip Muhammara.
4.7 (3)
- Prep
- 10min
- Cook
- 35min
- Total
- 45min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 6 red peppers, halved and deseeded
- 100g walnuts, toasted and roughly chopped
- 2 tbsp pomegranate molasses
- 1 tsp chilli flakes
- 1 tsp ground cumin
- 3 tbsp olive oil
- 300g basmati rice, cooked
- Small bunch of flat-leaf parsley, chopped
- Seeds of ½ pomegranate
- Salt and black pepper
Method
0 / 6
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3 reviews
- Faye R.
Beautiful colours and incredible flavour. Will definitely make again.
21 Apr 2026
- Owen M.
Wonderfully different — I had never tried muhammara-style cooking before.
13 Apr 2026
- Leila H.
Magnificent flavours — the pomegranate molasses with the smoky peppers is stunning.
6 Apr 2026
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