1163. Aubergine Nut Rice

Adding a roast chicken over this rice completes a hearty family meal reminiscent of traditional Iraqi cooking.

Ingredients:

2 cups rice
1 kg aubergines
1 onion, chopped
1/2 cup whole almonds
2 bouillon cubes
1/2 cup raisins
1/2 cup diced carrot, boiled
2 tomatoes, chopped
1 tsp salt
1 tsp pepper



Method:

Boil the rice as you would pasta for 15 minutes. Drain and set aside in a colander.
Meanwhile, chop the aubergines into large cubes or wedges; salt them generously and set aside to sweat. Rinse the aubergines and pat dry. Fry until golden then set aside.
In a pot, saute the chopped onion in two tablespoons of oil. Add the whole almonds and bouillon cubes; saute. Add the raisins, boiled carrot, chopped tomato, salt, and pepper. Saute until the tomatoes are soft and cooked.
Add the rice gradually, gentle stirring in so the grains don't break. Add the fried aubergines, again being careful to not break up the tender vegetable.
Lower the temperature to medium-low , cover the pot, and allow to steam for 10-15 minutes.
Serve with some roast chicken or other cooked meat of choice.

صحة و عافية