Rice Pilaf with Orzo
Buttery white rice and golden toasted orzo, gently simmered and rested until the grains are separate.
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Eggplant Rice Pilaf
Patlıcanlı Pilav
Tender Baldo rice with browned eggplant, tomato, onion, butter and fresh dill.
- Prep
- 25 min
- Cook
- 45 min
- Rest
- 35 min
- Total
- 1 hr 45 min
- Servings
- 6
Ingredients
- 2 Eggplants (medium), washed and cubed
- 300 g Rice (Baldo, white, raw)
- 1 Onion, finely diced
- 2 Tomatoes (ripe), peeled and chopped
- 2 ½ cups Water (hot) for cooking, plus water for rinsing and soaking
- ¼ cup Olive oil (extra-virgin)
- 1 tbsp Butter (unsalted)
- ½ tsp Allspice (ground)
- Table salt, for salting eggplant and seasoning, to taste
- Pepper (black, ground), to taste
- Dill (fresh), washed and chopped, to finish, as needed
- Sunflower oil, enough for shallow browning, as needed
Method
Salt the eggplant lightly and leave for 20 minutes. At the same time rinse the rice and soak it in warm water for 20 minutes. Rinse the eggplant and pat completely dry; drain the rice.
Shallow-fry the eggplant in batches over medium-high heat for 8–12 minutes, turning until golden and tender. Drain well.
Soften the onion in the olive oil and butter for 5–7 minutes. Add tomatoes and cook for another 5 minutes until thick and jammy.
Stir in the drained rice and allspice for 2 minutes. Add the measured hot water and salt. Bring to a simmer, cover and cook on low for 12 minutes.
Fold in the eggplant, cover and cook for 3–5 minutes more, adding a splash of hot water if the rice is still firm and the pan is dry. Remove from heat and rest covered for 15 minutes. Fluff gently; finish with black pepper and dill.
Rice is tender with separate grains; eggplant pieces remain intact.
Cool leftovers promptly in shallow containers, ideally within 1 hour, and refrigerate. Consume within 24 hours; if reheating, heat until steaming hot throughout and reheat only once.
Cooking guidance
Brown the eggplant separately and fold it in gently. This version uses water rather than stock, and dill rather than parsley.
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