Ingredients with Measurements:
- 2 cups basmati rice
- 1 large eggplant, sliced
- 1 bunch fresh dill, chopped
- 1 bunch fresh parsley, chopped
- 1 bunch fresh cilantro, chopped
- 1/2 cup vegetable oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups water
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet, heat the vegetable oil over medium heat. Add the sliced eggplant and fry until golden brown. Remove the eggplant from the skillet and set aside.
3. In a large pot, bring 3 cups of water to a boil. Drain the soaked rice and add it to the pot. Add the chopped dill, parsley, cilantro, turmeric, salt, and black pepper. Stir well.
4. Reduce the heat to low and cover the pot with a lid. Cook for 20 minutes or until the rice is tender.
5. In a serving dish, layer the rice and eggplant. Repeat until all the rice and eggplant are used up.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 60g
Protein: 6g
Sodium: 400mg
Sugar: 1g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of oil instead of vegetable oil.
- You can use any type of herbs instead of dill, parsley, and cilantro.
Variations:
- You can add raisins and/or barberries to the rice for a sweet and sour flavor.
- You can add fried onions to the rice for extra flavor.
- You can add saffron to the rice for a golden color and a fragrant aroma.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Frying the eggplant before adding it to the rice adds a crispy texture and a smoky flavor.
- Layering the rice and eggplant in a serving dish makes for a beautiful presentation.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice and eggplant in a microwave-safe dish and microwave on high for 2-3 minutes or until heated through.
Presentation ideas:
Serve the Sabzi Polo with Eggplant in a large serving dish garnished with fresh herbs.
Garnishes:
Garnish with fresh herbs such as dill, parsley, and cilantro.
Pairings:
Sabzi Polo with Eggplant pairs well with grilled meats or fish.
Suggested side dishes:
Serve with a side of yogurt or a salad.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
- If the rice is too wet, remove the lid and let it cook for a few more minutes.
Food safety advice:
Make sure to wash all produce before using.
Food history:
Sabzi Polo is a traditional Persian dish made with rice and herbs. It is often served during the Persian New Year (Nowruz) celebrations.
Flavor profiles:
Sabzi Polo with Eggplant is a savory and aromatic dish with a crispy texture from the fried eggplant.
Serving suggestions:
Serve Sabzi Polo with Eggplant as a main dish for lunch or dinner.
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Region: Iranian