Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, aubergine sauce with saffron rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Aubergine Sauce with Saffron Rice is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Aubergine Sauce with Saffron Rice is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook aubergine sauce with saffron rice using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine Sauce with Saffron Rice:
- Prepare 500 g eggplants (aubergines), about two small ones, roughly chopped
- Prepare 1 large bell pepper, roughly chopped
- Make ready 250 g onions (1 big onion), diced
- Prepare 1 small piece of ginger root, finely sliced
- Make ready 2 cloves garlic, minced
- Take 75 g olives, diced
- Make ready 1 tablespoon capers
- Get 800 g crushed tomatoes (two cans)
- Make ready 1 vegetable stock cube
- Take Few teaspoons of sugar
- Make ready to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
- Prepare pinch sumach (optional)
- Take 1-2 teaspoons garam masala
- Get rice:
- Prepare 1 1/2 cup long grain rice, uncooked
- Take 1 big pinch saffron
- Make ready 1 tablespoon unsalted butter
- Make ready 2 handfuls unsweetened dried barberries or cranberries
- Take 1 tablespoon granulated sugar
Cook the rice following packet instructions. Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Aubergine, with its glorious shades of violet is in season right now and one of my favourite ways of preparing it is to incorporate it into a khoresht; a stew. With its jammy tomato base, all you need to have with this Khoresht-e-Badejmaan is a tahdig - saffron-crusted basmati rice - and creamy strained.
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 :)
Aubergines and herby wild rice, tossed in a punchy, salty-sour Thai sauce that, once tasted, you will make again and again. Sunny jim: Meera Sodha's nam jim aubergine salad with wild rice. These aubergine rolls do well as an appetiser or as party food. Aubergine slices are pan-fried, then rolled into cylinders and served with a creamy saffron mayonnaise. Combine aubergine, watermelon, black rice and feta to make this quirky summer salad.
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