Roasted aubergines with buttermilk dressing and Persian rice
- August 2015
- Serves 4-6
- Hands-on 30 min, steaming 30-35 min, oven 50 min
Smoky aubergine and crunchy, aromatic jewelled rice are married together with a tangy and fresh garlicky dressing in this Middle-Eastern inspired recipe.
We’ve got lots of ideas with aubergine (or eggplant), take a look at the recipes here.
- Vegetarian recipes
- 37.6g (12.1g saturated)
- 58.9g (10.6g sugars)
Change the ingredients in the rice according to what you fancy. Fresh pomegranate seeds, almonds, hazelnuts and all sorts of soft herbs work brilliantly.
Make the buttermilk dressing up to 12 hours in advance and keep chilled, but stir the chives through at the last minute. You can make the rice and aubergines 2-3 hours in advance and serve at room temperature.
Persian rice is cooked so it forms a thick, crisp golden crust on the bottom (known as the tahdig, which means ‘bottom of the pot’). It’s such a prized part of the cooked rice, sometimes it’s even served separately.
Rate & review