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Jollof rice is such a delicious and flavorful dish, the times I’ve had it, it was the best thing on the plate. Adding meaty vegetables like eggplant graduate this side dish to a main course. If there are any leftovers, reheat them in a nonstick pan to crisp up the bottom like a Tahdig (see recipe notes below).
2 chinese eggplant (about 1 pound) split lengthwise and cut into 2” pieces
Turn the heat off and leave the pan to steam with the lid closed for 10 more minutes until the rice is tender and fluffy.
With the leftover rice, crisp it up as an easy Tahdig! For a simple version, heat a nonstick pan with butter and oil. Crumble and layer in the cold, leftover rice and cover the pan with a lid. Heat on low heat until the bottom is crispy and the rice is heated through.
A big dollop of labne, a sunnyside egg, or a few sauteed shrimp make the meal even more hearty.
The recipe above also works well when adding vegetables and quick cooking proteins like shrimp. See the technique in the Crispy Persian Vegetable Rice.
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