Lunch

Beet & Eggplant Sabzi Khorish with Herbed Basmati

Name: Beet & Eggplant Sabzi Khorish with Herbed Basmati
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 medium beets, peeled, cut into ½-inch cubes; 1 large eggplant, cut into ¾-inch cubes; 3 tbsp neutral oil, divided; Salt and pepper to taste; 1 medium onion, diced; 3 cloves garlic, minced; 1 tbsp tomato paste; ¾ cup canned crushed tomatoes; ¾ cup vegetable stock; 1 can (400g) kidney beans, drained, rinsed; 1 dried lime, pierced with fork; ½ tsp ground fenugreek; ¼ tsp turmeric; ¼ tsp paprika; 1 cup basmati rice; 2 cups water for rice; 2 tbsp ghee; 4-5 strands saffron, bloomed in 2 tbsp hot water; ¼ cup fresh cilantro, chopped; 3 tbsp crushed roasted pistachios

Roasted beets and charred eggplant merge with kidney beans in a silky tomato-herb sauce infused with fenugreek and cilantro. Served over ghee-scented basmati with dried limes and crushed pistachios.

1095cal 28gprotein 157gcarbs 44gfat 15min prep 40min cook 2serves

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