In Lebanon (and other Middle-Eastern countries) we use yoghurt in different dishes as base for a sauce, hot or cold. Like for instance in a pasta with mint and garlic or in ‘fatteh’ with aubergine and chickpeas. This recipe is based on Chich Barak, a rich dish with tortellinis filled with meat, yoghurt and rice. I’ve replaced the tortellinis with broccoli which considerably reduces prep and cooking time and doesn’t compromise on flavour. 20 minutes sounds pretty good, don’t you think? Let’s get started!

500 gr Greek yoghurt
1 cube vegetable stock
1/2 broccoli
1 garlic clove
2 teaspoons chopped coriander leaves
50 ml olive oil
200 gr white rice
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons pine nuts


  1. Cook the rice with 400 ml boiling water in a pot on medium to low heat with the cinnamon, allspice and a pinch of salt. Stir the rice every now and again. Once the water has been soaked up, the rice will be ready. Cover and set aside.
  2. In the meantime, cut the broccoli into small florets and steam them al dente, about 5 minutes.
  3. Dissolve the cube of vegetable stock in 125 ml boiling water. Stir in the yoghurt and keep warm.
  4. In a pan, dry roast the pine nuts golden brown.
  5. In a mortar, crush the garlic with the coriander leaves into a paste. Stir in the olive oil.
  6. To serve, put the rice in a bowl and top with the yoghurt and broccoli. Stir the coriander and garlic sauce and drizzle over de dish. Garnish with the roasted pine nuts.