Tomatoes Stuffed With Buttery Rice Pilaf And Chermoula - cooking recipe

Ingredients

2/3 cup fresh cilantro leaves, tightly packed
1/3 cup fresh flat-leaf parsley leaves, tightly packed
3 cloves garlic, roughly chopped
3 tbsp lemon juice
2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp ground cinnamon
1/2 tsp salt
1/2 cup extra virgin olive oil
None None Tomatoes Stuffed with Buttery Rice Pilaf
2 tbsp butter
1 None large onion, finely chopped
7 oz long-grain rice, rinsed
1/4 tsp cumin seeds
2 tbsp golden raisins
2 cups light vegetable stock or water
8 None large tomatoes, tops cut off and reserved, seeds and pulp removed
1 tsp coriander seeds, freshly ground
1/3 cup grated aged Cheddar cheese
2 tbsp panko breadcrumbs

Preparation

To make the chermoula, place herbs, garlic, lemon juice, spices and salt in a food processor and process until smooth. With the machine running, gradually add oil. Transfer to a bowl and adjust seasoning, if necessary. Cover and refrigerate until required.
To make the pilaf, melt butter in a medium saucepan over medium heat. Sweat onion until tender. Add rice, cumin seeds and raisins. Pour in stock. Bring to a gentle boil then reduce heat to low, cover pan and cook for 12 mins. Remove pan from heat. Let stand, covered, for 5 mins. Season.
Preheat oven to 450\u00b0F.
Arrange tomatoes upside down on a plate for 10 mins to drain. Sprinkle insides with coriander seeds and season. Fill with rice, pressing firmly into tomatoes. Transfer to a shallow baking dish lined with baking paper. Place reserved tomato tops, cut-side down, in prepared dish and season. Sprinkle cheese over top then breadcrumbs. Bake for 15 mins, or until cheese is golden. Let cool slightly. Serve with chermoula.