Turkish Pilaf with Meatballs

Ingredients

Eggplant 500g

Olive oil 125ml

Onion 1

Tomato 2

Ground lamb 500g

Long-grain rice 300g

Chicken broth 500ml

Pistachios 3 tbsp

Cilantro

Blackcurrants 2 tbsp

Rice spices:

Cinnamon 1/2 tsp

Coriander 1/2 tsp

Cumin 1 tsp

Meatball spices:

Cinnamon 1/2 tsp

Coriander 1/2 tsp

Cumin 1 tsp

Allspice 1/2 tsp

Salt

Cut the eggplants into small cubes. Season with salt and let sit for 1 hour. Then, squeeze the eggplants, pat them dry with a paper towel, and fry them in 4 tablespoons of olive oil on both sides until golden brown, about 5-8 minutes. Place the cooked eggplants on a towel to remove excess oil.

Pour the remaining olive oil into a saucepan, preferably a cast-iron one, and heat. Add the diced onion and fry over medium heat for about 2 minutes. The onion should be soft but not browned. Add the rice seasonings and fry for a few more minutes. Add the rinsed rice and stir.

Pour in the boiling chicken broth and stir. Close the lid, reduce the heat, and simmer until the rice is tender. If for some reason the rice isn't cooked through and the liquid has evaporated, you can add a little more broth or water.

In a bowl, combine the ground meat with the meatball seasonings. Roll into walnut-sized balls. Fry in a small amount of vegetable oil until golden brown, then drain on a paper towel. In the same oil you used to fry the tomatoes, cut into 4-6 pieces, for 5 minutes. Remove to a kitchen towel.

Add the meatballs, pistachios, currants, and fried eggplant to the cooked rice. Stir gently. Cover for 5 minutes. Then, place the pilaf on a serving platter, rimming it with tomatoes. Sprinkle the pilaf with cilantro.

Enjoy!