Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, aubergine sauce with saffron rice. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Aubergine Sauce with Saffron Rice is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Aubergine Sauce with Saffron Rice is something which I have loved my whole life. They’re nice and they look fantastic.
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 500 g eggplants (aubergines), about two small ones, roughly chopped
- Prepare 1 large bell pepper, roughly chopped
- Prepare 250 g onions (1 big onion), diced
- Take 1 small piece of ginger root, finely sliced
- Make ready 2 cloves garlic, minced
- Take 75 g olives, diced
- Take 1 tablespoon capers
- Get 800 g crushed tomatoes (two cans)
- Take 1 vegetable stock cube
- Make ready Few teaspoons of sugar
- Prepare to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
- Get pinch sumach (optional)
- Take 1-2 teaspoons garam masala
- Take rice:
- Get 1 1/2 cup long grain rice, uncooked
- Make ready 1 big pinch saffron
- Prepare 1 tablespoon unsalted butter
- Make ready 2 handfuls unsweetened dried barberries or cranberries
- Prepare 1 tablespoon granulated sugar
Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. A stunning dish, full of different flavours - the pasta is encased in the fried aubergines. Middle Eastern saffron and roasted-aubergine pilaf. This delicious pilaf is packed with spice and flavour.
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 :)
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. Try aubergine for a filling veggie meal worthy of Sunday lunch. Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like. Simple jasmine rice gets a boost of bold color and delicate spice thanks to the addition of fragrant saffron as it cooks alongside tender bites of kale.
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