Ingredients
800g (2 cans) whole peeled tomatoes
1 onion, diced
1 large clove of garlic, chopped
fresh herbs such as rosemary, bay, thyme, sage, parsley, or lavender, any one or a mix
3 tbsp olive oil (or butter or ghee)
¼ tsp turmeric
¾ tsp black pepper or chilli flakes, to taste
¾ tsp salt
100g short-grain rice, such as risotto, paella, pudding, or sushi rice
60g brown whole bulgur, or quinoa for a gluten-free version
250 ml boiling water
½ tbsp grape verjuice or red wine vinegar, optional
To garnish
sliced spring onions
Herb Oil Ingredients:
3 tbsp olive oil
1½ tsp dried herbs in total, such as savoury, marjoram, oregano, basil, or thyme, any one or a mix
Directions
Step 1
Shilla is a one-pot dish and is best cooked in a pot with a tight-fitting lid to keep all the flavours in.
Step 2
Heat the olive oil over medium heat until just sizzling. Add the fresh herbs, turmeric, and pepper or chilli flakes. Let them gently sizzle to release their aroma for a minute. Add the garlic and cook for another minute, until fragrant and lightly golden. Add the diced onion and salt. Stir occasionally and allow the onion to caramelise evenly. This takes about 25 minutes or so.
Step 3
While the onion cooks, rinse the rice and bulgur. Squish the whole tomatoes by hand into a pulp. I like to do this over a bowl in the sink, it’s messy but satisfying!
Step 4
Once the onion is caramelised, reserve 1 tablespoon for garnishing later.
Step 5
Add the squished tomatoes to the pot and increase the heat briefly, stirring to combine the oil and tomatoes. Reduce to a gentle simmer, add the boiling water, then stir in the rice.
Step 6
Mix thoroughly, cover with the lid, and cook for 20 minutes, stirring regularly to prevent sticking as the rice swells and sinks.
Step 7
After 20 minutes, add the bulgur, replace the lid, and cook for a further 10 minutes.
Step 8
While the shilla is simmering gently, rinse the dried herbs with warm water in a small tea strainer.
Step 9
Add them to the olive oil and heat gently. When the oil begins to bubble lightly on the surface, switch off the heat and leave to infuse.
Step 10
After 30 minutes total cooking time, taste the shilla. If it needs brightening, add the vinegar or verjuice. Adjust salt and pepper as needed. Let it rest for 3 minutes before serving.
Step 11
Garnish with the reserved caramelised onion, sliced spring onions, and herb oil.