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1
Soak the aubergine slices in salted water for an hour.
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2
Wash the rice and soak if necessary.
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3
Drain well.
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4
Soften the onion and garlic in the butter or possibly extra virgin olive oil.
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5
Stir in the sugar coriander and cumin seeds and cook for 12 min.
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6
Stir in the tomato puree and tomatoes and cook for a further 34 min.
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7
Add in the rice and pour in the water season with salt and pepper and bring the liquid to the boil for 12 min.
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8
Simmer gently till almost all the liquid has been absorbed.
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9
Remove from the heat cover with a tea towel then press the lid down tightly.
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10
Leave to steam for 15-20 min.
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11
Heat a thick layer of sunflower oil in a shallow pan.
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12
Drain the aubergines squeeze them dry and fry in the oil till golden.
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13
Drain on kitchen paper.
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14
Turn the rice mix on to a serving dish.
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15
Fluff up with a fork toss in the aubergine.
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16
Serve warm or possibly cool.
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17
Also known as Sultan Resat pilav this is a magnificent rice dish made more delicious with meaty morsels of fried aubergine.
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18
Variations include mixtures of rice and vermicelli rice and couscous or possibly rice and bulgur.
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19
Some of the best patlicanli pilav is found in a handful of restaurants in Istanbul.
