Eggplant Pilaf With Pistachios And Cinnamon Recipes

EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON

Steps:

• Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze handfuls to remove excess moisture, then pat dry.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
• Cook onions in remaining 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
• Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.

RICE PILAF WITH PISTACHIOS AND ALMONDS

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

EGGPLANT PILAF WITH PINE NUTS AND CUMIN

Steps:

• Cover the eggplant with water in a bowl and add about 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze by handfuls to remove excess moisture, then pat dry.
• Heat 2 tablespoons oil in a 12" nonstick skillet over medium high heat until hot but not smoking, and sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
• Cook onions in remaining 2 tablespoons oil in a 3-4 quart heavy saucepan over medium heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, cumin and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
• Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pine nuts(or pistachios).
• The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
• Makes 6 servings.

WHOLE GRILLED EGGPLANT WITH RICE PILAF

Steps:

• For Eggplant and Rice Pilaf: Prepare grill for direct- and indirect-heat cooking. Rub eggplants with oil to lightly coat. Grill over direct heat, turning a few times, until charred all over, 12 to 15 minutes. Transfer to indirect heat and continue cooking, maintaining a temperature of 400°F, until collapsed and very soft, 18 to 22 minutes more.
• Meanwhile, melt butter in a medium saucepan over medium-high heat. Add pasta and cook, stirring frequently, until golden brown, 2 to 3 minutes. Add rice and onion; cook, stirring frequently, until they start to turn translucent, 3 to 4 minutes more. Add 1 teaspoon salt, 1/4 teaspoon pepper, and broth. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15 to 18 minutes. Let stand, covered, 10 minutes. Uncover; fluff with a fork.
• For Tahini Sauce: While rice is cooking, sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a bowl; add tahini, lemon juice, and 1/4 cup water. Whisk until smooth; season with salt. Stir in more water if needed, a little at a time, until mixture is thin enough to drizzle. (Sauce can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
• Stir together pomegranate molasses and cinnamon. Slash open eggplants; drizzle with molasses mixture and a few tablespoons tahini sauce. Top pilaf with pistachios, parsley, and za'atar. Scoop flesh from eggplants, spoon over pilaf, and serve with more tahini sauce.

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Steps:

• Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
• Rince and dry eggplant with paper towels.
• Half onion lengthwise and slice.
• Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
• Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
• Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
• Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
• Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
• Stir gently and turn into a heated serving dish.
• Serve with yogurt and then enjoy the delicious taste.

RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Steps:

• In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.