Eggplant Pilaf with Pistachios and Cinnamon

Eggplant Pilaf with Pistachios and Cinnamon
Photo by Mehrdad Oskouli

Ingredients

  • 2 medium onions
  • 1 ½ cups water
  • ¼ cup extra-virgin olive oil
  • 1 large tomato
  • ¼ cup raisins or dried currants
  • 1 small eggplant (1/2 pound)
  • ¼ cup helled natural pistachios
  • + 4 more ingredients
    • 1 cup white basmati rice
    • 2 tablespoons salt
    • ¾ teaspoon cinnamon
    • ¼ cup fresh dill

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. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté eggplant, stirring...

View full recipe at Epicurious

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