Tuesday, July 22, 2014
Imam Bayildi pilaf
I feel bad about not recording these creations, though, so for a while I'm going to try bringing the blog back, but limiting contents of the food-related posts to a photo and brief description listing primary ingredients. Many cooks will be able to create something similar without any more info than that. If you have questions about a specific dish or procedure, feel free to ask in the comments, and I'll try to respond.
Resuming, then, here's a re-visit on a dish I published last fall, when we were still pulling eggplant out of the garden: Imam Bayildi pilaf, fresh eggplant sauteed with onions, garlic, ginger, fresh tomatoes and spice, finished like a pilaf with basmati rice.