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.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Sunflower Oil||3 Tablespoon||0.141|
|Pomegranate Molasses||2 Tablespoon||0.063|
|Vegetable Stock||500 ml||0.292|
|Long Grain Rice||250 g||0.638|
|Roast Hazelnuts||50 g||0.049|
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 20.27km in a modern car.
- 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.