AUBERGINE AND CHICKPEA RICE (nohut ve patlicanli pilav)

Hi all, today I made this delicious rice dish with chickpeas, aubergine and sun dried tomatoes. I served it for lunch with green salad. This is also good warmed up to accompany the main meals or cold as a party dish.

INGREDIENTS

• 2 cups basmati rice
• 4 cups hot vegetable stock or hot water
• 2-3 tbsp oil or butter
• 1 large onion chopped finely
• 1 aubergine, diced finely
• 2-3 tbsp diced sun dried tomatoes
• 1 cup cooked and drained chickpeas
• 1 level tsp mixed spice
• salt and pepper to taste
• Fresh, chopped parsley and dill

1) Fry the onion in a pan until well browned. Add the aubergines and cook together for 5 minutes coating and mixing well.

2) Add the sun dried tomatoes, chick peas and mix spice, mix.

3) Toss in the washed rice coating it well in the spice. Pour the stock into the pan, season with salt and pepper and bring it to boil.

4) Lower the heat, cover the pan and simmer for 12-15 minutes until all of the water has been absorbed. Turn of the heat and place a 2-3 pieces of kitchen paper on top of rice and place the lid back on tightly. Let the rice rest for 10 minutes.

5) Fluff the rice with fork and sprinkle some dill and parsley over it just before serving.

YAHNI ( lamb and chickpea stew )

INGREDIENTS

• 1/2 a kg lamb pieces with bones
• hot water
• 2 tbsp oil
• 1-2 clove of garlic, chopped
• 150- 200 g   pearl onions, peeled and left whole.( OR 2 large onions, cut coarsely )
• 2 cups of cooked chickpeas
• 1 tbsp pepper paste or tomato paste
• fresh rosemary and parsley, chopped
• salt and pepper to taste.

1) Place lamb in a pan and add water to cover the meat. Bring it to boil then simmer with lid on for 20- 30 minutes. Take off the heat, scoop the meat onto a plate and set aside to cool. Leave the meat stock in the pan.

2) Peel the pearl onions. Fry them in the oil until the onions are lightly  browned. Set aside.

3) When the meat is cool enough to handle, take all the bone out and add the meat in the pan with the onions. Stir and add the pepper paste .

4) Transfer the meat  into the pan with meat stock. Add the chick peas, garlic, tomato paste, rosemary and parsley. Bring it to boil. Add more water if needed to cover the meat. Lower the heat and simmer the mixture for further 10- 15 minutes or until the meat is soft. Add the pearly pre fried pearl onions, stir and take off the heat.

5) Season with salt and ground pepper just before serving. Serve with rice.