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1
In a large cooking pot over medium heat, heat half the oil.
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2
Meanwhile, rub the potatoes with 1/2 teaspoon of turmeric.
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3
Lightly fry the potatoes in the old until soft and golden. Sprinkle with 1/2 teaspoon of salt and set aside
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4
Heat the remaining oil, add the red onions, and saute for about 6 to 7 minutes, until the onions soften and begin to turn golden on the edges.
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5
Add in the ginger and the basmati rice and fry the rice for 3 to 4 minutes.
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6
Add in the chickpeas and eggplant and mix well.
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7
Add in the cumin powder, coriander powder, bay leaves, cardamom, and black peppercorns.
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8
Add in the broth, the remaining turmeric, additional salt (if desired), and bring it to a simmer.
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9
Cover and cook on medium heat for 20 minutes.
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10
In the meantime, in a separate skillet over low heat, heat the butter and saute the vidalia onions until soft and beginning to turn golden, about 5 minutes.
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11
Remove the cover of the pot of rice and add in the fried potatoes, the vidalia onions, and the tomatoes and stir well but gently so as to not break the rice grains.
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12
Remove the cover of the pot and add in the fried potatoes, onions and the tomatoes and stir well but gently so as to not break the rice grains.
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13
Lower the temperature and cook for 3 more minutes.
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14
Remove the rice from the heat, break the sardines into chunks, and mix them into the pilaf lightly to make sure that they are still in large pieces.
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15
Keep the dish covered for 10 minutes before serving.
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16
Garnish with the cilantro and serve.
