Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, aubergine sauce with saffron rice. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Aubergine Sauce with Saffron Rice is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Aubergine Sauce with Saffron Rice is something that I’ve 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 particular recipe, we must 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 it.
The ingredients needed to make Aubergine Sauce with Saffron Rice:
- Take 500 g eggplants (aubergines), about two small ones, roughly chopped
- Take 1 large bell pepper, roughly chopped
- Prepare 250 g onions (1 big onion), diced
- Prepare 1 small piece of ginger root, finely sliced
- Prepare 2 cloves garlic, minced
- Take 75 g olives, diced
- Get 1 tablespoon capers
- Take 800 g crushed tomatoes (two cans)
- Make ready 1 vegetable stock cube
- Make ready Few teaspoons of sugar
- Take to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
- Take pinch sumach (optional)
- Take 1-2 teaspoons garam masala
- Get rice:
- Take 1 1/2 cup long grain rice, uncooked
- Take 1 big pinch saffron
- Prepare 1 tablespoon unsalted butter
- Prepare 2 handfuls unsweetened dried barberries or cranberries
- Make ready 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. 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.
Instructions 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 :)
A stunning dish, full of different flavours - the pasta is encased in the fried aubergines. Aubergines in Tamarind Sauce with Baked Halloumi and Saffron Rice. Stir-fry strips of aubergine and red pepper with garlic and ginger for an Asian-style supper in just half and hour - serve over rice or noodles. Simmer until slightly thickened and hot through. Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes Push the aromatics to the side of the pan and pour in the sauce, followed by the cornflour slurry.
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