Palestinian Spiced Peppers
with Crispy Seitan & Tomato-Caper Relish
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- ½ cup basmati rice
- 6 mini sweet peppers
- 8 oz seitan, thinly sliced
- 2 tsp ras el hanout
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and diced
- 1 lemon, zested and juiced (divided)
- 2 tbsp golden raisins
- 1 Roma tomato, diced
- 2 tbsp capers
- 1 tsp dried dill
- 1 tsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Add basmati rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes.
Set the oven to broil on high. Add mini sweet peppers, 1 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, toss, and broil until peppers are charred in places, 5 to 7 minutes.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add seitan and cook until crispy in places, 5 to 6 minutes. Sprinkle with ras el hanout and a pinch of salt. Add onion and garlic. Cook until vegetables are tender and aromatic, 3 to 5 minutes.
Add just half the lemon juice, raisins, tomato, capers, 1 tbsp olive oil, and a pinch of salt and pepper to a bowl and stir the tomato-caper relish.
Fluff rice with a fork and add lemon zest, remaining lemon juice, and dill. Stir to combine. Divide the lemony dill rice and crispy seitan between plates and add Palestinian spiced peppers. Top with tomato-caper relish. Tuck in!