Risotto siah – Iranian black risotto


This tasty, simple and seriously striking risotto is flavoured with black tahini, black garlic and Persian black lime. The dish is dusted with tomato powder, which can be homemade or bought online.

First published in 2022




Black risotto



  • Dehydrator
  • Spice grinder



Begin with the powders. Peel the tomatoes by making a small cross in the base then blanching them for 30 seconds in boiling water. Plunge into iced water to cool immediately, then peel. Quarter the tomatoes and scoop out the seeds leaving you with just the tomato flesh


Place the tomatoes in a dehydrator along with the black garlic clove and black lime for around 5 hours. If you don’t have a dehydrator, you can dry them out in an oven set to 120ºC/gas mark ½ for a similar amount of time. Once completely dried out and crisp, separately blitz the tomato and black lime in a spice grinder or blender into powders. The black garlic can be grated into a powder when serving. Set all 3 aside


Place a saucepan over a medium heat and, once hot, add the oil followed by the rice. Stir to coat the rice with oil then add a ladle of the warm tomato water or stock. Stir until the rice has absorbed the stock, then add a ladle and repeat this process until the rice is cooked to your liking (you may not need all the stock)

  • 10ml of olive oil
  • 200g of risotto rice
  • 720ml of tomato water, or vegetable stock, warm

At this point, take the risotto off the heat and stir in the black tahini. Taste and season with salt


Plate the warm risotto and grate over some black garlic. Finish with a dusting of tomato powder and black lime powder

First published in 2022

Growing up in Saudi Arabia, Marwa Alkhalaf had fresh produce practically growing on her doorstep. After falling in love with Iranian food , she now cooks her own modern, ingredient-led take on the cuisine at her London restaurant Nutshell.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more