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Aubergine pilaf with apricots and almonds
- Published: 24 Aug 21
- Updated: 25 Mar 24
This fragrant aubergine pilaf is naturally gluten-free and made in one pan. Fluffy basmati rice is tumbled with spiced aubergine, apricots and almonds.
![Aubergine pilaf with apricots and almonds](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/08/960_RAS_EL_HANOUT_AUBERGINE_PILAF-768x960.jpg)
Looking for more ways to cook with aubergines? The versatile eggplant is the star of our aubergine recipes collection.
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)
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.
- Recipe from August 2021 Issue
Nutrition
- 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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