Recipes

Caramelised onion and aubergine pilaf

Paul Flynn's face
Paul Flynn
Sat Jan 8 2022 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins
Ingredients
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 red onions, peeled and sliced
  • 2 cloves of garlic, peeled and sliced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 aubergine, cut into half cm dice
  • 1 tsp harissa
  • 2 pieces of orange peel
  • 2 tbsp raisins
  • 200g basmati rice
  • 450mls vegetable or chicken stock
  • Salt and pepper
  • Natural yoghurt and fresh coriander to serve

1 Set the oven to 180 degrees.

2 Melt the olive oil and butter in a pan and add the onions, garlic, coriander seeds and cumin seeds.

3 Cook for 10 minutes over a medium heat, then add the aubergine.

4 Continue to cook for a further 15 minutes until the aubergine has completely collapsed and changes colour, then add the harissa, orange, raisins and rice.

5 Add the stock, salt and pepper, bring to a gentle simmer, cover and cook in the oven for 25 minutes.

6 Serve with the yoghurt and fresh coriander.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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