Eggplant Pilaf with Pistachios and Cinnamon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 small eggplant (1/2 pound), cut into 1/2-inch cubes |
2 tablespoons salt |
1/4 cup extra-virgin olive oil |
2 medium onions, finely chopped |
1 cup white basmati rice |
1 1/2 cups water |
1/4 cup raisins or dried currants |
3/4 teaspoon cinnamon |
1 large tomato, peeled seeded, and finely chopped |
1/4 cup chopped fresh dill |
1/4 cup shelled natural pistachios, coarsely chopped |
Directions:
1. Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze handfuls to remove excess moisture, then pat dry.
2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
3. Cook onions in remaining 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
4. 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 pistachios.
5. Cook's note: Pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
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