by Leah Halmagyi


  • 4 x 200g beef rump steaks
  • sea salt flakes and ground black pepper
  • ¾ cup extra virgin olive oil
  • 1½ cups Basmati rice
  • 8cm piece turmeric, finely grated
  • ½ cup sour currants*
  • 1 cup flaked almonds, toasted
  • 2 tsp Ras el Halnout spice mix
  • 2 bunches mint leaves
  • 1 tsp coriander seeds, cracked
  • 2 cloves garlic, minced
  • finely grated zest of 4 limes
  • 4 cup dandelion greens


Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4

1 Season the steaks generously with salt and pepper, then rub with 1 Tbsp extra virgin olive oil and set aside. Wash the rice well, then mix with the turmeric and currants in a pot with 2¼ cups water and bring to a boil. When the liquid is absorbed, fit the lid and set aside for 10 minutes. Mix in the almonds and Ras el Hanout spice mix.
2 Finely chop the mint leaves, then mix with the coriander, garlic and zest. Season with salt and pepper, then add 2 Tbsp extra virgin olive oil. Fry the dandelion greens in the remaining olive oil for 1 minute, until just wilted.
3 Cook the steaks on a hot barbecue grill for 8 minutes, turning regularly, until medium. Allow to rest, then serve with the rice, dandelion greens and sauce.
*Sour currants are available from Middle Eastern specialists. If unavailable, use regular currants instead.