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.
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.
- 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
- 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.