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Eggplant and Beef Rice

Posted on 2013-12-10
Eggplant and Beef Rice
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If you like the taste of the eggplants and looking for new recipe idea with rice, you have to try this easy recipe. Eggplant Beef Rice is a combination of rice, eggplant, beef, saffron, cumin, cinnamon and...

Yield: Serves 3-4

  • 1 1/2 cups uncooked basmati rice (I used this brand: Saleem Caravan, Super Golden Basmati Rice)
  • 450 g stewing beef, cut into 1 1/2-inch pieces
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 medium eggplant (about 1.2 kg), peeled and sliced into 3/4-inch-thick rounds
  • vegetable oil
  • 1 1/2 teaspoons turmeric powder
  • 1/2 teaspoon ground cumin
  • ground saffron
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground angelica, also known as Golpar
  • salt and pepper
  • thin bread, I used pita bread

Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear. Then soak rice in salted (with 2 tablespoons salt) lukewarm water for 2 hours.

Preheat oven to 400 degrees F. Cover the oven rack with aluminum foil and place the sliced eggplants on the rack in a single layer. Bake in the oven until eggplants are soft, about 25-30 minutes. Remove from the oven and let cool slightly.

Eggplant and Beef Rice

Heat the oil in a non-stick skillet over medium-low heat. Fry the eggplants until golden brown (don't use too much oil; whatever you use, eggplant will absorb). Place them on a paper towel to absorb the extra oil.

Eggplant and Beef Rice

Meanwhile, heat a-tablespoon oil in a pot over medium heat, add the onion and saute until golden for 8-10 minutes. Add the garlic and saute for 1 minute. Increase heat to medium-high; add the beef and saute until no longer pink. Reduce heat to medium, add the turmeric and stir. Add 2 cups warm water. Cover the pot and bring to a boil. Simmer over medium heat until beef is tender, about 60 minutes. Then add 1/4 teaspoon saffron, cinnamon, cumin, angelica (Golpar), salt and pepper. Cook covered until beef is cooked completely and sauce is thick, stirring occasionally. Taste and adjust seasonings. Set the beef mixture aside.

Eggplant and Beef Rice

Drain the soaked rice and set aside. Pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat. Add the rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 4 minutes, stirring once or twice. Remove from the stove; drain the rice in a colander.

Eggplant and Beef Rice

Pour 2 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Eggplant and Beef Rice

Place a layer of rice over the bread. Cover with a layer of the eggplants and a layer of beef mixture. Repeat layering until rice, eggplants and beef beans are gone.

Eggplant and Beef Rice

Pour 1/3 cup water over the rice. Try to make a nice mound in the middle. Sprinkle with 1/8 teaspoon saffron. Using handle of a wooden spoon, make deep holes in rice. Put the lid on and cook over medium-high heat until it begins to steam (about 4-5 minutes). Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat. Reduce the heat to low and cook for approximately 40-45 minutes. Don't overcook, you don't want the rice to become too mushy.

Eggplant and Beef Rice

When rice is ready, remove the pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments (it helps to release Tah-deeg from the bottom of pot).

Eggplant and Beef Rice

Transfer it to a serving dish.

For Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.

Eggplant and Beef Rice

Note: Please do not use our photos without prior written permission. Thanks!

Eggplant and Beef Rice
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Posted by sarvenaz on 2013-12-10
Bonjour, Merci pour le partage, je sais que c'tait trs bon!

Posted by Mohmmad on 2013-12-10
It will be delicious and tastes of Tahchin Bademjan. Good luck

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