Aubergine Sauce with Saffron Rice
Aubergine Sauce with Saffron Rice

Hello everybody, I hope you’re 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 tasty. This will be really delicious.

Aubergine Sauce with Saffron Rice is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Aubergine Sauce with Saffron Rice is something which I have loved my whole life.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook aubergine sauce with saffron rice using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Aubergine Sauce with Saffron Rice:
  1. Get 500 g eggplants (aubergines), about two small ones, roughly chopped
  2. Take 1 large bell pepper, roughly chopped
  3. Get 250 g onions (1 big onion), diced
  4. Get 1 small piece of ginger root, finely sliced
  5. Make ready 2 cloves garlic, minced
  6. Prepare 75 g olives, diced
  7. Take 1 tablespoon capers
  8. Prepare 800 g crushed tomatoes (two cans)
  9. Make ready 1 vegetable stock cube
  10. Make ready Few teaspoons of sugar
  11. Prepare to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
  12. Make ready pinch sumach (optional)
  13. Get 1-2 teaspoons garam masala
  14. Prepare rice:
  15. Take 1 1/2 cup long grain rice, uncooked
  16. Prepare 1 big pinch saffron
  17. Get 1 tablespoon unsalted butter
  18. Get 2 handfuls unsweetened dried barberries or cranberries
  19. Take 1 tablespoon 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. This is delicious served with flat bread or rice. Sticky rice with aubergine in a hot and sour sauce, made from very simple ingredients: red chilli, soy sauce, vinegar and a little sugar.

Instructions to make 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 :)

Cook the rice following packet instructions. Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Also try Saffron, Dates and Almond Rice, Golden Saffron Spiced Tea, and Dates and Saffron Soaked in Now add the aubergines to the tomatoes, skin side down, and sprinkle with the remaining salt, rosewater Kale and Cheese Pikelets. Cheesy Butternut Bake in Creamy Sauce with Quince Paste. Aubergines in Tamarind Sauce with Baked Halloumi and Saffron Rice.

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