Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergine sauce with saffron rice. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Crumble in the saffron, add the dill and fry for a few minutes more.
Aubergine Sauce with Saffron Rice is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Aubergine Sauce with Saffron Rice is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook aubergine sauce with saffron rice using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine Sauce with Saffron Rice:
- Make ready eggplants (aubergines), about two small ones, roughly chopped
- Prepare large bell pepper, roughly chopped
- Take onions (1 big onion), diced
- Take small piece of ginger root, finely sliced
- Make ready garlic, minced
- Get olives, diced
- Get capers
- Take crushed tomatoes (two cans)
- Prepare vegetable stock cube
- Make ready Few teaspoons of sugar
- Get Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
- Make ready sumach (optional)
- Prepare garam masala
- Make ready rice:
- Make ready long grain rice, uncooked
- Make ready big pinch saffron
- Get unsalted butter
- Take unsweetened dried barberries or cranberries
- Prepare granulated sugar
Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Catfish Curry With Basmati Rice O Meu Tempero. Saffron is the world's most expensive spice - but it's worth every penny, whether you use it in savoury stews or sweet ice-creams. Turn the grill to its highest setting.
Instructions to make Aubergine Sauce with Saffron Rice:
- Heat some oil in a wok over high heat. Add eggplants in a single layer (you may have to do this in batches). Fry until browned (not cooked through). Remove from wok and set aside in a colander
- Add some more oil to the wok and toss in the bell pepper until charred. Set aside in the same colander
- Next, reduce heat to medium, oil the wok if needed. Add the onion and fry until golden brown, then add ginger and garlic. After about 1 minute, add capers, olives and crushed tomatoes
- Transfer all the vegetables from the colander into the wok. Simmer over low heat for 40-45 minutes with the seasoning: sugar, stock cube, salt, pepper, cayenne pepper, chili flakes, garam masala, sumach and sweet paprika
- In the meantime, cook the rice in 3 cups of water and a pinch of saffron. Cover until ready to eat
- Finally, prepare the berries: heat some butter in a small frying pan. Add barberries and sugar. Toss berries for about 2 minutes and take off heat
- To serve: scoop some rice in a bowl, top with crispy berries and the vegetable sauce. Enjoy :)
Prick the aubergines in several places with a sharp knife, place on a foil-lined baking tray and place under the hot grill for about an hour and. The golden saffron infused rice and yoghurt cake may be layered with succulent lamb, chicken or even fish. Mine is layered with delicious and subtly spiced sautéed aubergines and mushrooms. Grind saffron with a small mortar and pestle before soaking in very hot water or adding directly to a dish. Try aubergine for a filling veggie meal worthy of Sunday lunch.
So that’s going to wrap this up with this exceptional food aubergine sauce with saffron rice recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
