Aubergine Pilaf


2 aubergines, peeled in zebra stripes cut in quarters lengthways and sliced
350 grams long grain rice
1 onion, chopped
4 clove garlic, chopped
2 tablespoons clarified butter or olive oil
1 teaspoon sugar
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon tomato puree
2 tomatoes, skinned and chopped
900 ml water
sunflower oil for deep frying
1 salt and freshly ground black pepper


Soak the aubergine slices in salted water for an hour.
Wash the rice and soak if necessary. Drain well.
Soften the onion and garlic in the butter or olive oil. Stir in the sugar coriander and cumin seeds and cook for 12 minutes. Stir in the tomato puree and tomatoes and cook for a further 34 minutes.
Add the rice and pour in the water season with salt and pepper and bring the liquid to the boil for 12 minutes. Simmer gently until almost all the liquid has been absorbed.
Remove from the heat cover with a tea towel then press the lid down tightly. Leave to steam for 15-20 minutes.
Heat a thick layer of sunflower oil in a shallow pan. Drain the aubergines squeeze them dry and fry in the oil until golden brown. Drain on kitchen paper.
Turn the rice mixture on to a serving dish. Fluff up with a fork toss in the aubergine. Serve hot or cold.




This is a magnificent rice dish made more delicious with meaty morsels of fried aubergine. Variations include mixtures of rice and vermicelli rice and couscous or rice and bulgur. Some of the best patlicanli pilav is found in a handful of restaurants in Istanbul.


4.0 servings


Friday, December 10, 2010 - 1:02am


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