Ingredients
1
small eggplant (1/2 lb), cut into 1/2-inch cubes
1/4
cup extra-virgin olive oil
2
medium onions, finely chopped
1/4
cup raisins or dried currants
1
large tomato, peeled seeded, and finely chopped
1/4
cup chopped fresh dill
1/4
cup shelled natural pistachios, coarsely chopped
Directions
1.
Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze handfuls to remove excess moisture, then pat dry.
2.
Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
3.
Cook onions in remaining 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
4.
Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.
6.
Pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
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