Aubergine Pilaf Recipe

• patlicanli pilav turkish
• 2 x aubergines peeled in zebra stripes cut in quarters lengthways and sliced
• 350 gm long grain rice
• 1 x onion minced
• 4 clv garlic minced
• 2 Tbsp. clarified butter or possibly extra virgin olive oil
• 1 tsp sugar
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp tomato puree
• 2 x tomatoes skinned and minced
• 900 ml water sunflower oil for deep frying
• 1 x salt and freshly grnd black pepper

1. Soak the aubergine slices in salted water for an hour.
2. Wash the rice and soak if necessary.
3. Drain well.
4. Soften the onion and garlic in the butter or possibly extra virgin olive oil.
5. Stir in the sugar coriander and cumin seeds and cook for 12 min.
6. Stir in the tomato puree and tomatoes and cook for a further 34 min.
7. Add in the rice and pour in the water season with salt and pepper and bring the liquid to the boil for 12 min.
8. Simmer gently till almost all the liquid has been absorbed.
9. Remove from the heat cover with a tea towel then press the lid down tightly.
10. Leave to steam for 15-20 min.
11. Heat a thick layer of sunflower oil in a shallow pan.
12. Drain the aubergines squeeze them dry and fry in the oil till golden.
13. Drain on kitchen paper.
14. Turn the rice mix on to a serving dish.
15. Fluff up with a fork toss in the aubergine.
16. Serve warm or possibly cool.
17. Also known as Sultan Resat pilav this is a magnificent rice dish made more delicious with meaty morsels of fried aubergine.
18. Variations include mixtures of rice and vermicelli rice and couscous or possibly rice and bulgur.
19. Some of the best patlicanli pilav is found in a handful of restaurants in Istanbul.
20. Serves 4

pilav, aubergines, long grain rice, onion, garlic, butter, sugar, coriander seeds, cumin seeds, tomato puree, tomatoes, salt

Taken from cookeatshare.com/recipes/aubergine-pilaf-71670 (may not work)