Eggplant Pilaf with Pistachios and Cinnamon Recipe

Name: Eggplant Pilaf with Pistachios and Cinnamon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant (1/2 pound), cut into 1/2-inch cubes; 2 tablespoons salt; 1/4 cup extra-virgin olive oil; 2 medium onions, finely chopped; 1 cup white basmati rice; 1 1/2 cups water; 1/4 cup raisins or dried currants; 3/4 teaspoon cinnamon; 1 large tomato, peeled seeded, and finely chopped; 1/4 cup chopped fresh dill; 1/4 cup shelled natural pistachios, coarsely chopped

Servings: persons

1 small eggplant (1/2 pound), cut into 1/2-inch cubes
2 tablespoons salt
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
1 cup white basmati rice
1 1/2 cups water
1/4 cup raisins or dried currants
3/4 teaspoon cinnamon
1 large tomato, peeled seeded, and finely chopped
1/4 cup chopped fresh dill
1/4 cup shelled natural pistachios, coarsely chopped

1
Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt.
2
Soak 30 minutes.
3
Drain eggplant and squeeze handfuls to remove excess moisture, then pat dry.
4
Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute eggplant, stirring occasionally, until tender and browned, about 7 minutes.
5
Cool eggplant.
6
Cook onions in remaining 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until softened.
7
Add rice and cook, stirring, 2 minutes.
8
Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil.
9
Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
10
Fluff rice with a fork and gently stir in tomato and eggplant.
11
Let stand, covered, 5 minutes.
12
Uncover and cool 10 minutes.
13
Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 small eggplant (1/2 pound), cut into 1/2-inch cubes, 2 tablespoons salt, 1/4 cup extra-virgin olive oil, 2 medium onions, finely chopped, and more.

Yes, Eggplant Pilaf with Pistachios and Cinnamon falls under the Vegetarian 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.

Eggplant Pilaf with Pistachios and Cinnamon

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