Eggplant Pilaf

Name: Eggplant Pilaf
Yield: Makes 4 to 6 Servings
Ingredients: 2 whole cloves; 3 tsp fine sea salt; 1 tsp ground black pepper; ½ tsp ground turmeric; 4 garlic cloves, minced; 2 serrano chiles; 2 lb [910 g] medium eggplants, trimmed and sliced into bite-size cubes; ½ tsp dried red chili flakes; 1 medium red onion [300 g], halved and thinly sliced; ⅓ cup [80 ml] extra-virgin olive oil; 1 black cardamom pod, cracked; 2 Tbsp chopped mint; 4 green cardamom pods, cracked; 2 bay leaves; 2 Tbsp pumpkin seeds; ¼ cup [60 ml] fresh lime juice; 7 cups [1.8 L] water; ½ cup [60 g] peas, fresh or frozen; 2 cups [400 g] basmati rice; 1 tsp ground coriander

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

I love colorful, flavorful pilafs like this because it’s a one-pot meal. It is made with fragrant basmati rice that’s cooked with little cubes of eggplant, bright green peas, and crunchy pumpkin seeds, all coated and seasoned with spices and then finished with fresh mint. Serve it with plain yogurt, Rainbow Root Raita, or Spiced Lemon Pickle on the side.

Ingredients

Main course
Vegan
Gluten-free

Ingredients

Method