Patlicanli Pilav

© Katherine Stetson

A savory and aromatic pilaf from Turkey!

Serves four, as a side dish.

  • 1 eggplant, peeled and cut into ½ inch cubes
  • ½ yellow onion, sliced very thinly
  • 1 tomato, cut into a small dice
  • 4-5 tablespoons olive oil, divided
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 cup basmati rice
  • 1 ¼ cups chicken broth
  • 1 teaspoon Sea salt
  • Freshly ground pepper
  • Lemon wedges, optional garnish

Rinse rice until water becomes clear. Drain in a strainer and set aside.

Place eggplant cubes in a colander and sprinkle liberally with salt. Allow to sit (over a bowl or in the sink) for one hour. Rinse the cubes thoroughly, drain, and pat dry with paper towels.

Heat 2-3 tablespoons of olive oil in a large non-stick skillet until hot. Carefully add eggplant and sauté until golden brown. Remove from skillet and set aside.

In a medium sauce pan, heat 2 tablespoons olive oil. Add chopped onion and cook until softened. Stir in the tomato, eggplant, mint, parsley, sea salt and pepper.  Cook until bubbling.

Add the rice and chicken stock. Do not stir! Bring mixture to a boil and reduce heat to low. Simmer with the lid on for 20-30 minutes until rice is tender and water has been absorbed.

Garlic Rice Pilaf

© Katherine Stetson

This recipe originated from my Mother.  The only change I’ve made is to replace margarine with unsalted butter.

For 4-6 servings:

  • ¼ cup unsalted butter
  • 2 cloves garlic, finely minced
  • ½ cup broken thin spaghetti
  • 1 cup long grain rice
  • 2 cups chicken stock
  • 2 tablespoons chopped fresh parsley

Melt the butter in a 2-quart saucepan over medium-high heat.  Add the garlic, spaghetti and rice and cook, stirring until spaghetti are lightly browned.  Stir in the stock and bring to a boil. Reduce heat to a simmer, cover rice and cook for 20-25 minutes.  Fluff with a fork, add parsley, and serve.

Copyright © Katherine Stetson, all rights reserved.