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Aubergine pilaf with apricots and almonds

Name: Aubergine pilaf with apricots and almonds
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Ingredients: 300g basmati rice; 2 large aubergines, chopped into large chunks; 2-3 tbsp ras el hanout spice mix; 3 tbsp olive oil; 1 large onion, finely chopped; 1 tsp garam masala; 1 tsp turmeric; 800ml vegetable stock; 1 large cinnamon stick; 100g dried apricots, roughly chopped; Large handful almonds, toasted in a dry frying pan, to serve; Pomegranate seeds, coriander and natural yogurt to serve; You’ll also need; Shallow hob-safe casserole with lid (about 30cm)

By: Amanda James

Published: 24 Aug 21
Updated: 25 Mar 24

Aubergine pilaf with apricots and almonds

This fragrant aubergine pilaf is naturally gluten-free and made in one pan. Fluffy basmati rice is tumbled with spiced aubergine, apricots and almonds.

Looking for more ways to cook with aubergines? The versatile eggplant is the star of our aubergine recipes collection.

Easy
August 2021

Test kitchen approved

Serves 4
Hands-on time 15 min

This fragrant aubergine pilaf is naturally gluten-free and made in one pan. Fluffy basmati rice is tumbled with spiced aubergine, apricots and almonds.

Looking for more ways to cook with aubergines? The versatile eggplant is the star of our aubergine recipes collection.

Nutrition: per serving

Calories: 477kcals
Fat: 11.8g (1.8g saturated)
Protein: 10.7g
Carbohydrates: 77.6g (16.8g sugars)
Fibre: 8.7g
Salt: 0.1g

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Ingredients

300g basmati rice
2 large aubergines, chopped into large chunks
2-3 tbsp ras el hanout spice mix
3 tbsp olive oil
1 large onion, finely chopped
1 tsp garam masala
1 tsp turmeric
800ml vegetable stock
1 large cinnamon stick
100g dried apricots, roughly chopped
Large handful almonds, toasted in a dry frying pan, to serve
Pomegranate seeds, coriander and natural yogurt to serve

You’ll also need

Shallow hob-safe casserole with lid (about 30cm)

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Method

Rinse the rice, then soak it in cold water for 5 minutes before rinsing it and leaving to one side.
In a large bowl, combine the aubergine chunks with the ras el hanout and 1 tbsp olive oil, stirring to combine.
Heat a large heatproof pan over medium-high heat. Add 1 tbsp of the olive oil followed by the aubergine, then cook for 10 minutes, turning now and then, until softened. Take the aubergine out of the pan and set aside.

Add the onion and remaining 1 tbsp oil to the pan and fry for 5 minutes until turning golden. Add the garam masala and turmeric then cook for 1-2 minutes until smelling fragrant.
Add the rice to the pan and cook on a medium heat for 2-3 minutes to give it some colour. Gradually pour the stock into the pan, add the cinnamon stick and simmer for 10-15 minutes until the rice has cooked and fully absorbed the liquid. Pop a lid on the pan and leave to steam for 10 minutes.
Gently stir through the apricots, then top with the spiced aubergine, toasted almonds, pomegranate seeds and coriander. Serve with a big dollop of yogurt.