Ingredients
- 3 tbsp olive oil
- 1 tbsp butter
- 2 red onions, peeled and sliced
- 2 cloves of garlic, peeled and sliced
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 aubergine, cut into half cm dice
- 1 tsp harissa
- 2 pieces of orange peel
- 2 tbsp raisins
- 200g basmati rice
- 450mls vegetable or chicken stock
- Salt and pepper
- Natural yoghurt and fresh coriander to serve
1 Set the oven to 180 degrees.
2 Melt the olive oil and butter in a pan and add the onions, garlic, coriander seeds and cumin seeds.
3 Cook for 10 minutes over a medium heat, then add the aubergine.
4 Continue to cook for a further 15 minutes until the aubergine has completely collapsed and changes colour, then add the harissa, orange, raisins and rice.
5 Add the stock, salt and pepper, bring to a gentle simmer, cover and cook in the oven for 25 minutes.
6 Serve with the yoghurt and fresh coriander.
