This is one of a few Turkish pilafs which are cooked in olive oil and eaten cold.

　　

Ingredients

serves 6

　　1 large onion, chopped

　　5 tablespoons extra-virgin olive oil

　　1 pound tomatoes, peeled and chopped

　　1 teaspoon sugar

　　1/2 teaspoon allspice

　　Pinch of chili flakes or ground chili pepper (optional)

　　Salt

　　1 1/4 cups long-grain rice

　　2 eggplants, weighing about 1 pound total, cut into 1-inch cubes

　　Olive oil or vegetable oil to fry the eggplants

　　3 tablespoons chopped dill

　　3 tablespoons chopped mint

　　

Step 1

In a large pan, fry the onion in 2 tablespoons of the olive oil till soft. Add the tomatoes, sugar, allspice, and chili, and cook over low heat for 10 minutes.

　　

Step 2

Add 1 1/2 cups water, stir in some salt, and bring to the boil. Add the rice, stir, and cook, covered, over low heat for about 20 minutes, until the rice is tender and the liquid absorbed, adding a little water if it becomes too dry and begins to stick. (The tomatoes provide some of the liquid.)

　　

Step 3

In the meantime, deep-fry the eggplants in oil to cover, turning them over once, until lightly browned. Then drain on paper towels.

　　

Step 4

When the rice is done, gently fold in the dill and mint, the remaining raw oil, and the eggplants. Cover and cook a few minutes more.

　　

Step 5

Serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf