Pilau Rice With Caramelized Aubergine and Roast Hazelnuts

True Pilau rice is a very layered and complex rice that requires time and 10+ ingredients. My method significantly shortens the preparation time, whilst sacrificing none of the flavour. This quick and tasty rice goes well with the caramelized aubergine, adding a dense savoury bottom to this flavoursome dish.

When to eat

I recommend eating this dish from June through to September.

Recipe

Serves 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This meal is around 83% less polluting than the average UK meal.

  • Eating this recipe will save around 2.45 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 20.27 KM in a modern car.
How do I calculate this?

Ingredients

  • 500 g Aubergine
  • 3 Tablespoon Sunflower Oil
  • 2 Tablespoon Pomegranate Molasses
  • 2 Teaspoon Turmeric
  • 1 Teaspoon Cumin
  • 500 ml Vegetable Stock
  • 1 Medium Onion
  • 1 Clove Garlic
  • 250 g Long Grain Rice
  • 30 g Coriander
  • 50 g Roast Hazelnuts

Instructions

  • Slice the aubergine into long wedges about and 1 1/2 inches thick. Place the aubergine in a roasting tray and cover with 2 tablespoons of the oil and the pomegranate molasses. Season well and place into a 250˚c oven for 10 – 15 minutes until the aubergine flesh is beginning to blacken and caramelize.
  • Whilst the aubergine is cooking, dice the onion and garlic. Heat the remaining oil in a saucepan over a medium heat. Tip in the onion and garlic and cook for about 3 – 5 minutes, until the onions are soft. Add the turmeric and cumin and cook for a further minute, before adding the rice. Coat the rice in the spice and onion mixture, then pour over the stock. Bring the stock to the boil then reduce to a simmer and cook the rice for 15 – 20 minutes until the grains are soft and plump.
  • Once the rice is cooked. Finely chop the coriander and mix well with the rice. Loosely crush and chop the hazelnuts. Plate the dishes allowing a little rice for each. Spoon over the roasted aubergine and helping of the crushed hazelnuts.
4 from 2 votes

    Want more tastiness?

    Subscribe here and I'll send you my new recipes as soon as they're published.

    You'll also get access to my exclusive fan favorites ebook!



    Leave a Reply



    4 Comments

    • Emma

      April 4, 2020 at 8:00 pm

      What do you think of cashew nuts instead?

      • Emma

        April 4, 2020 at 8:01 pm

        Wasn’t 100% on the hazelnuts. But still 😋 thank you!

        • hugo

          April 6, 2020 at 4:26 pm

          👍

      • hugo

        April 6, 2020 at 4:26 pm

        cashew nuts could work great – the roasted nuts are really to add a nice textural balance. So throw in whatever you want!