WHOLE GRILLED EGGPLANT WITH RICE PILAF
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony tahini sauce, then spoon the insides onto herby, pistachio-scented pilaf and dust lightly with fragrant za'atar.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h30m
Number Of Ingredients 16
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.
EGGPLANT PILAF WITH PINE NUTS AND CUMIN
A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.
Provided by Sharon123
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 1.8, Sodium 2335.6, Carbohydrate 39.5, Fiber 5.8, Sugar 8.6, Protein 5
RICE PILAF WITH PISTACHIOS AND ALMONDS
This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Provided by Martha Rose Shulman
Categories side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
More about "eggplant pilaf with pistachios and cinnamon recipes"
MELITZANOPILAFO - EGGPLANT PILAF - DIANE KOCHILAS
From dianekochilas.com
3.8/5 (68)Servings 5Cuisine Greek, Greek Cuisine, Mediterranean DietCategory Dinner, Lunch, Side Dishes
- In a large, wide pot heat l/4 cup/60 ml of the olive oil over medium heat and cook the onions until soft and pale gold, 8 to 10 minutes, stirring frequently. Add the garlic and stir for a few minutes to soften. Add the eggplant chunks and cook until they begin to soften.
- Stir in the rice and toss to coat in the oil. Pour in the tomatoes and the water or wine. Season with salt and pepper, cover, and simmer until the rice and eggplants are tender, stirring occasionally.
- About 5 minutes before removing from the heat, add the oregano and parsley. Just before serving, stir in all of part of the remaining cup/180 ml olive oil, if desired.
EGGPLANT PILAF RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Epicurious
EGGPLANT PILAF RECIPE | KASHEVAR
From kashevar.com
EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON | RECIPE - PINTEREST
From pinterest.com
EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON | RECIPES ... - PINTEREST
From pinterest.com
EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON RECIPE | YUMMLY
From pinterest.com
GRILLED EGGPLANT ROLLS WITH SPINACH AND FETA RECIPE - THE SPRUCE …
From thespruceeats.com
EGGPLANT PILAF RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
TURKISH PILAF WITH PISTACHIOS AND CHICKPEAS R - RECIPEBRIDGE
From recipebridge.com
EGGPLANT PILAF WITH PINE NUTS AND CUMIN RECIPE
From familyoven.com
PISTACHIO-CRUSTED EGGPLANT CUTLETS RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON RECIPE
From friendseat.com
EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON RECIPE
From recipeofhealth.com
75857 EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON RECIPES
From recipeofhealth.com
TURKISH PILAF WITH PISTACHIOS AND CHICKPEAS R - RECIPEBRIDGE
From recipebridge.com
35 BEST EGGPLANT RECIPES | WHAT TO MAKE WITH …
From foodnetwork.com
SPICY EGGPLANT & SHISHITOS - EATINGWELL
From eatingwell.com
EGGPLANT PILAV RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON — POINT REYES NATURE
From pointreyesnature.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love