Aubergine Pilaf Recipe

Name: Aubergine Pilaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: patlicanli pilav turkish; 2 x aubergines peeled in zebra stripes cut in quarters lengthways and sliced; 350 gm long grain rice; 1 x onion minced; 4 clv garlic minced; 2 Tbsp. clarified butter or possibly extra virgin olive oil; 1 tsp sugar; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp tomato puree; 2 x tomatoes skinned and minced; 900 ml water sunflower oil for deep frying; 1 x salt and freshly grnd black pepper

Servings: persons

patlicanli pilav turkish
2 x aubergines peeled in zebra stripes cut in quarters lengthways and sliced
350 gm long grain rice
1 x onion minced
4 clv garlic minced
2 Tbsp. clarified butter or possibly extra virgin olive oil
1 tsp sugar
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp tomato puree
2 x tomatoes skinned and minced
900 ml water sunflower oil for deep frying
1 x salt and freshly grnd black pepper

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

33066

kcal

Calories

210

Fat

6998

Carbs

667

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: patlicanli pilav turkish, 2 x aubergines peeled in zebra stripes cut in quarters lengthways and sliced, 350 gm long grain rice, 1 x onion minced, and more.

Yes, Aubergine Pilaf Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!