Turkish Eggplant Aubergine Pilaf Patlicanli Pilav Food

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Steps:

• Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
• Rince and dry eggplant with paper towels.
• Half onion lengthwise and slice.
• Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
• Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
• Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
• Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
• Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
• Stir gently and turn into a heated serving dish.
• Serve with yogurt and then enjoy the delicious taste.

PILAF WITH TOMATO TURKISH-STYLE (DOMATESLI PILAV)

Steps:

• Drain the rice in a fine mesh strainer for 1 full minute under cold water. Set aside to drain. This is best done first thing in the early part of the day.
• Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
• Add enough water to the tomato to equal 2 cups.
• Pour the mixture into a medium sized pot; add the butter and salt.
• Bring to boil and stir in the rice.
• Cover and cook on low heat. This will take about 15-20 minutes. If for some reason the rice starts to dry out, add about 1/4 cup more water and cook an additional 5-10 minutes.
• Transfer to a serving bowl and garnish with *fresh* parsley. This side dish works well and is a perfect accompaniment to a heavily seasoned/more intensely flavored main dish because the flavors won't compete.

TURKISH EGGPLANT (AUBERGINE) LENTIL STEW

Steps:

• Peel eggplant in strips, then cut lengthwise into strips.
• Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
• Meanwhile, cover lentils with 2 inches of water and bring to a boil.
• Lower to simmer and cook 15 minutes, drain.
• In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
• Rinse the eggplant and dry.
• In a dutch oven layer half of the onion mixture.
• Top with a layer of eggplant, and a layer of lentils.
• Repeat.
• Pour remaining olive oil around sides and over the top.
• Drizzle with the pomegranate molasses.
• Bring to a boil, lower heat to simmer and cook 1 1/2 hours.

TURKISH WEDDING PILAF (DUGUN PILAV)

Steps:

• Wash rice until water runs clear.
• Drain well.
• Heat olive oil in a pan and add drained basmati and pine nuts.
• Stir over medium heat for 5 minutes.
• Add stock and salt to taste.
• Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.
• Turn off heat, place paper towels over rim of pan and replace lid tightly.
• Leave at least 10 minutes before removing lid. May be left up to 30 minutes without spoiling, depending of course on the quality of the grain.
• Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.