Recipe: Delicious Aubergine Sauce with Saffron Rice

Aubergine Sauce with Saffron Rice. 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.

Serve at the table, breaking the pastry and. Aubergines were brought to Iran from India in ancient times. The list of Persian rice dishes has no ending. You can cook Aubergine Sauce with Saffron Rice using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Aubergine Sauce with Saffron Rice

1. 🢂 500 g of eggplants (aubergines), about two small ones, roughly chopped.
2. 🢂 1 of large bell pepper, roughly chopped.
3. 🢂 250 g of onions (1 big onion), diced.
4. 🢂 1 of small piece of ginger root, finely sliced.
5. 🢂 2 cloves of garlic, minced.
6. 🢂 75 g of olives, diced.
7. 🢂 1 tablespoon of capers.
8. 🢂 800 g of crushed tomatoes (two cans).
9. 🢂 1 of vegetable stock cube.
10. 🢂 of Few teaspoons of sugar.
11. 🢂 to taste of Sweet paprika, chili flakes, salt, black pepper, cayenne pepper.
12. 🢂 pinch of sumach (optional).
13. 🢂 1-2 teaspoons of garam masala.
14. 🢂 of rice:.
15. 🢂 1 1/2 cup of long grain rice, uncooked.
16. 🢂 1 of big pinch saffron.
17. 🢂 1 tablespoon of unsalted butter.
18. 🢂 2 handfuls of unsweetened dried barberries or cranberries.
19. 🢂 1 tablespoon of granulated sugar.

This dish can be flavoured with saffron, too. I usually use saffron (I'm lucky I always have a stash sent to me by family from Iran) but sweet smoked Spanish. Slice each aubergine from blossom end halfway to cap. We are crazy about curries, masala, rice, spices & all things tasty from around the world.

step by step Aubergine Sauce with Saffron Rice

1. 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.
2. Add some more oil to the wok and toss in the bell pepper until charred. Set aside in the same colander.
3. 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.
4. 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.
5. In the meantime, cook the rice in 3 cups of water and a pinch of saffron. Cover until ready to eat.
6. 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.
7. To serve: scoop some rice in a bowl, top with crispy berries and the vegetable sauce. Enjoy :).

It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Saffron rice recipe With step by step photos - saffron rice is made in many cuisines of the world. Saffron is loved by chefs because of the aroma I served the Saffron rice with Punjabi rajma. This beautiful rice dish can also be served with any Indian curry like vegetable kadai, lauki kofta, paneer.