Basmati Rice with Aubergines and Currants

Name: Basmati Rice with Aubergines and Currants
Yield: Serves 4-5
Ingredients: 50 g/2 oz butter; 1 tablespoon olive oil; 4-5 cardamom pods, roughly crushed; 1 teaspoon salt; 225 g/8 oz basmati rice; 50 g/2 oz currants; 1 tablespoon white wine vinegar; 2 small to medium aubergines; just over 300 ml/½ pint water; black pepper

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

In the Himalayas, fields of basmati rice are said to perfume the air with their fragrance. It is wonderful that this king of rice is so widely available now, because its flavour and texture are hard to match. This recipe makes a delicious accompaniment to stews, casseroles or curries, or even a roast chicken for Sunday lunch.

Ingredients

225 g/8 oz basmati rice
50 g/2

Main course
Lunch
Gluten-free
Vegetarian

Method

Put the rice into a sieve and wash through well with running water. Then put it into a bowl with the currants and 600 ml/1 pint of salted water and leave to soak for 30 minutes-1 hour. Meanwhile, put the v