I'm sure you haven't tried pilaf with raisins and eggplants yet. I'm a big fan of culinary experiments, so I decided to try out an unusual recipe as soon as I found it. And I was pleasantly surprised — the pilaf turned out to be unusual and very fragrant. I advise you to cook at least once!
Ingredients
Step-by-step cooking recipe
Cut the eggplants into short cubes and soak in salt water for 15 minutes.
Drain the water, squeeze the eggplants slightly and put them on a paper towel.
Finely chop the carrots and peeled onion.
Heat vegetable oil in a frying pan, add bakalazhany and fry for 5-7 minutes.
Put the finished eggplants in a saucepan. Add cumin, raisins, saffron and cover with a lid.
In the remaining oil, fry the onion and carrot until golden brown.
Add fried eggplant, washed rice, salt and hot water to a saucepan with eggplants. Simmer for 25-30 minutes over low heat.
After cooking, insist the dish under the lid for 20 minutes. Serve, garnishing the pilaf with fresh parsley.
