Tahini-Glazed Roasted Vegetables with Bashayer Rice
The Glaze Is the Recipe
Most roasted vegetable dishes are fine. This one is excellent because of the glaze. Tahini, lemon juice, garlic, and a touch of honey create a coating that caramelises under high oven heat into something approaching umami — savoury, slightly sweet, nutty, and deeply fragrant.
Ingredients (serves 4)
Method
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Step 1 — Roast the vegetables
Preheat oven to 220°C. Toss all vegetables with olive oil, salt, and pepper. Spread in a single layer across two baking trays. Roast for 20 minutes.
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Step 2 — Make the glaze
Whisk together all glaze ingredients until pourable but thick enough to coat a spoon.
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Step 3 — Glaze and finish
Spoon the tahini glaze over the vegetables. Return to oven for 10–12 minutes until the glaze is deeply golden.
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Step 4 — Cook the rice
Rinse Bashayer rice until water runs clear. Combine with water, salt, and oil. Bring to a boil, cover, reduce to lowest heat, cook 18 minutes. Rest 5 minutes, then fluff.
Variation: Add chickpeas to the roasting tray. They crisp at the edges and absorb the tahini glaze beautifully.
