Pilav with eggplant and grapes

Name: pilav with eggplant and grapes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 eggplant in thin slices; 500 ml chicken bouillon homemade or from 1 tablet; 2 tl cinnamon; lemon in slices; 250 g chicken breast; 1 envelope saffron threads; 6 el olive oil; 1 great onion shredded; 1 tl ground pimento; 300 g Surinamese rice; 25 g pine nuts; 50 g pistachios peeled; 200 g seedless green and / or blue grapes, halved

A tasty recipe. The main course contains the following ingredients: poultry, eggplant (in thin slices), chicken broth (homemade or from 1 tablet), cinnamon, lemon (sliced), chicken breast, saffron threads, olive oil, onion (chopped), ground pimento, Surinamese rice, pine nuts, pistachios (peeled), seedless (green and / or blue grapes and halved).

Ingredients

Directions

Sprinkle the aubergine slices with salt. Let them stand for 20 minutes.
Bring the stock with 1 tsp cinnamon in a pan and the lemon to the boil. Put the chicken fillet in and let the chicken cook over 15 minutes on very soft heat without boiling the water. Take the chicken and lemon from the broth. Dissolve the saffron in the warm stock.
Heat 2 tbsp olive oil in a frying pan and gently fry the onion. Spoon the allspice, the remainder of the cinnamon and rice through the onion. Pour in the chicken broth and cook the rice gently for about 20 minutes. Stir frequently.
Heat 1 tbsp olive oil in a frying pan and fry the pine nuts and pistachio nuts until golden brown. Put them on a plate. Dab the slices of eggplant dry with kitchen paper and fry in the remaining frying pan in the remaining 3 tbsp olive oil until golden brown.
Grease a bowl. Pull the chicken fillets into pieces with two forks and put them on the bottom of the greased bowl. Spoon half of the rice and press it. Place the eggplant slices on top and sprinkle with salt. Divide the rest of the rice over it, press it well and turn the bowl on a flat dish.
Dust the pilav with some cinnamon and sprinkle the nuts and grapes over it. Delicious with Greek yogurt and a green salad with mint leaves.