Aubergine Sauce with Saffron Rice
Aubergine Sauce with Saffron Rice

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, aubergine sauce with saffron rice. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Aubergine Sauce with Saffron Rice is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Aubergine Sauce with Saffron Rice is something that I have loved my entire life. They are nice and they look wonderful.

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 have to first prepare a few components. You can have 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:
  1. Get 500 g eggplants (aubergines), about two small ones, roughly chopped
  2. Make ready 1 large bell pepper, roughly chopped
  3. Make ready 250 g onions (1 big onion), diced
  4. Take 1 small piece of ginger root, finely sliced
  5. Prepare 2 cloves garlic, minced
  6. Take 75 g olives, diced
  7. Get 1 tablespoon capers
  8. Take 800 g crushed tomatoes (two cans)
  9. Prepare 1 vegetable stock cube
  10. Prepare Few teaspoons of sugar
  11. Prepare to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
  12. Take pinch sumach (optional)
  13. Prepare 1-2 teaspoons garam masala
  14. Make ready rice:
  15. Prepare 1 1/2 cup long grain rice, uncooked
  16. Make ready 1 big pinch saffron
  17. Get 1 tablespoon unsalted butter
  18. Prepare 2 handfuls unsweetened dried barberries or cranberries
  19. Make ready 1 tablespoon granulated sugar

Aubergines were brought to Iran from India in ancient times. The list of Persian rice dishes has no ending. 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.

Instructions to make Aubergine Sauce with Saffron Rice:
  1. 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
  2. Add some more oil to the wok and toss in the bell pepper until charred. Set aside in the same colander
  3. 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
  4. 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
  5. In the meantime, cook the rice in 3 cups of water and a pinch of saffron. Cover until ready to eat
  6. 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
  7. To serve: scoop some rice in a bowl, top with crispy berries and the vegetable sauce. Enjoy :)

We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Italian appetizer food aubergine vegetable potato baked Baked aubergine Baked aubergine or eggplant Baked eggplant, stuffed with meat, tomatoes, paprika, onion and cheese. Middle Eastern saffron and roasted-aubergine pilaf.

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