Pilaf is a rice dish that has been sautéed in fat then cooked in seasoned liquid. I would normally make a pilaf when I don’t have much in the fridge or when I need something healthy and quick, or when I have people over for dinner and I need a crowd-please budget-friendly.
Pilaf is like a canvas; you can color and texture it however you like. But whatever you do, don’t skip the oil—olive oil is a friend, not an enemy. Don’t believe anyone who tells you otherwise—specifically with eggplants. Those nightshades love fat. When you peel and cook the shit out of them, their flesh melts like steak fat or bone marrow. It’s such a treat.
To make eggplant dishes kid-friendly: I peel and dice them finely, then cook them until they disappear in the dish. Like in this pilaf.
Important note: Do not open the rice pot anytime during its cooking or resting! Horrible things will happen if you do. The steam will escape and the rice will come out undercooked or unevenly cooked. If you live with curious people, warn them about it.
Feel confident to play and substitute the vegetables, herbs and nuts with others. And yes, you can make it with any rice, but you would need to adjust the water ratio and cooking time. Brown rice, for example, needs at least 30 minutes. Look at the rice package for instructions or ask Claude or Chat GPT.
My favorite rice is Basmati rice. I buy a 10 pound bag of Indian Royal Basmati Rice and store it in a large container in the pantry.
You can find a basic basmati rice recipe here.
Another version of pilaf here.
Easy Rice Eggplant Pilaf
Ingredients
- 2 cups diced eggplant
- 1 teaspoon salt - divided
- ¼ cup olive oil
- 1 small onion - diced
- 4 scallions - chopped
- ¼ cup pine nuts
- 2 cups basmati rice - washed thoroughly
- 2 cups + 2 tablespoons water
- Serve with: Chili oil and tarragon - optional
Instructions
- Mix the diced eggplant with ½ teaspoon salt. Warm the olive oil in a high-rimmed skillet. Add the eggplant, onion, scallion and pine nuts and sauté for 5 minutes. Stir in the rice and cook for 2 minutes. Add the water and remaining ½ teaspoon salt and bring to a boil. Lower the heat and cover with a lid wrapped in a clean kitchen towel. Cook for 12 minutes. DO NOT open the pot until after you remove it from the heat and let it rest for 5 minutes!
