Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, aubergine sauce with saffron rice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Aubergine Sauce with Saffron Rice is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Aubergine Sauce with Saffron Rice is something which I have loved my entire life.
For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Crumble in the saffron, add the dill and fry for a few minutes more.
To begin with this particular recipe, we must first prepare a few ingredients. You can have aubergine sauce with saffron rice using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine Sauce with Saffron Rice:
- Get eggplants (aubergines), about two small ones, roughly chopped
- Make ready large bell pepper, roughly chopped
- Get onions (1 big onion), diced
- Make ready small piece of ginger root, finely sliced
- Make ready garlic, minced
- Make ready olives, diced
- Prepare capers
- Get crushed tomatoes (two cans)
- Make ready vegetable stock cube
- Make ready Few teaspoons of sugar
- Take Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
- Take sumach (optional)
- Take garam masala
- Take rice:
- Get long grain rice, uncooked
- Prepare big pinch saffron
- Get unsalted butter
- Make ready unsweetened dried barberries or cranberries
- Get granulated sugar
Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Middle Eastern saffron and roasted-aubergine pilaf. This delicious pilaf is packed with spice and flavour. While your rice finishes cooking, heat a small frying pan over a medium heat and toast the almonds until they just start to brown, stirring to ensure they don't catch.
Steps to make Aubergine Sauce with Saffron Rice:
- Heat some oil in a wok over high heat. Add eggplants in a single layer (you may have to do this in batches). Fry until browned (not cooked through). Remove from wok and set aside in a colander
- Add some more oil to the wok and toss in the bell pepper until charred. Set aside in the same colander
- Next, reduce heat to medium, oil the wok if needed. Add the onion and fry until golden brown, then add ginger and garlic. After about 1 minute, add capers, olives and crushed tomatoes
- Transfer all the vegetables from the colander into the wok. Simmer over low heat for 40-45 minutes with the seasoning: sugar, stock cube, salt, pepper, cayenne pepper, chili flakes, garam masala, sumach and sweet paprika
- In the meantime, cook the rice in 3 cups of water and a pinch of saffron. Cover until ready to eat
- Finally, prepare the berries: heat some butter in a small frying pan. Add barberries and sugar. Toss berries for about 2 minutes and take off heat
- To serve: scoop some rice in a bowl, top with crispy berries and the vegetable sauce. Enjoy :)
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