Preparation: 50 minutes
Serves 4
For the Fennel, Mint, and Caraway Tzatziki:
9 oz. plain Greek yogurt
Small bunch of mint, leaves picked and coarsely torn, plus extra to garnish
1 cucumber, de-seeded and finely chopped
1 tsp. fennel seeds, lightly toasted
1 tsp. caraway seeds, lightly toasted
½ tsp. salt
1 Tbsp. extra-virgin olive oil
For the Jeweled Pilaf Cups:
3 ¼ oz, brown rice, rinsed, cooked and cooled completely
½ tsp. salt
Seeds from 1 pomegranate
2 ½ Tbsps. extra-virgin olive oil, plus extra for baby gem (bibb) leaves
1 oz. almonds, roasted and roughly chopped
8 baby gem (bibb) leaves
4 Tbsps. Fennel, Mint, and Caraway Tzatziki
Mint sprigs, to garnish
- To make the Fennel, Mint, and Caraway Tzatziki, combine all the ingredients except the olive oil in a bowl and mix well. Drizzle with the oil, then scatter extra mint leaves on top to garnish.
- Mix the cooked rice, salt, pomegranate seeds, olive oil, and almonds together in a bowl. Rub a little extra olive oil over the lettuce leaves and divide the rice mixture among them. Top each filled leaf with the tzatziki and serve garnished with mint.
