Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, aubergine sauce with saffron rice. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Aubergine Sauce with Saffron Rice is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Aubergine Sauce with Saffron Rice is something which I have loved my whole 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 get started with this recipe, we must prepare a few components. 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:
- Make ready 500 g eggplants (aubergines), about two small ones, roughly chopped
- Make ready 1 large bell pepper, roughly chopped
- Make ready 250 g onions (1 big onion), diced
- Make ready 1 small piece of ginger root, finely sliced
- Take 2 cloves garlic, minced
- Prepare 75 g olives, diced
- Make ready 1 tablespoon capers
- Make ready 800 g crushed tomatoes (two cans)
- Take 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)
- Prepare 1-2 teaspoons garam masala
- Make ready rice:
- Get 1 1/2 cup long grain rice, uncooked
- Make ready 1 big pinch saffron
- Take 1 tablespoon unsalted butter
- Make ready 2 handfuls unsweetened dried barberries or cranberries
- Take 1 tablespoon granulated sugar
This dish can be flavoured with saffron, too. I usually use saffron (I'm lucky I always have a stash sent to me by family from Iran) but sweet smoked Spanish. This is delicious served with flat bread or rice. Sticky rice with aubergine in a hot and sour sauce, made from very simple ingredients: red chilli, soy sauce, vinegar and a little sugar.
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 :)
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. Aubergines in Tamarind Sauce with Baked Halloumi and Saffron Rice. Middle Eastern saffron and roasted-aubergine pilaf. A stunning dish, full of different flavours - the pasta is encased in the fried aubergines.
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