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Slow-Roasted Halloumi Stew with Basmati Rice
A slow-roasted Middle Eastern stew with seared halloumi, eggplant and cucumber, finished with cumin and pomegranate molasses, served over basmati rice.
Ingredients
Instructions
Slice the halloumi and sear it over medium-high heat until well browned, about 10 minutes.
Add the eggplant and cucumber, cooking until softened, about 8 minutes.
Stir in the cumin and pomegranate molasses for 2 minutes.
Cook the basmati rice separately and fluff with a fork.
Let the halloumi simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
