Thursday, 8 January 2009


This is a great rice dish, again from the ottoman period. The Sultan liked this dish so much that it was  named after him ( Sultan Resat Pilavi )

  • 1 aubergine, cut into small cubes
  • 1 red onion, chopped finely
  • 2-3 tbsp olive oil
  • 2 cloves of garlic, peeled and left whole
  • 2 tbsp pine nuts
  • 1 tsp mix spice  powder
  • 1  level tsp ground black pepper
  • 1 tbsp currants
  • 1 cup rice, washed and drained
  • 1 cup cooked chick peas
  • 10 very small button mushrooms
  • half a red pepper, diced
  • juice of half a lemon
  • good bunch of fresh dill, chopped
  • 2 cups hot water
  • salt to taste.

Chop the aubergine into cubes and place into a bowl.  Cover with salted cold water, keep them submerged and leave to soak for  15 minutes.
Meanwhile heat the oil in a large heavy pan add the onions to soften. Then add the pine nuts and cook until golden. Add garlic, cinnamon, black pepper. Stir in the currants, rice, chick peas, mushrooms, diced red pepper, dill and lemon juice.  Drain the aubergines and squeeze them dry and add to the pan. Mix everything until the rice coated well with herbs and spices. Pour the hot water  into the pan and bring rice to boil. Boil for 5 minutes then turn the heat to low and place the pan lid on. Cook rice for about 10 minutes or until all the water has been absorbed.. Turn the heat off. Cover the rice with 2-3 sheets of kitchen paper and press the lid tightly to cover it. Let the rice rest for 10 minutes before serving. Serve it with extra chopped dill.

NOT: You can pan fry the aubergines in olive oil before adding into the rice ,if you wish.

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