Hünkar Beğendi Pilavı

Hünkar Beğendi Pilavı is a traditional Turkish dish featuring a rich, smoky eggplant purée served with tender, spiced meat and fluffy rice. This dairy-free variation maintains the authentic flavors while being suitable for those avoiding dairy.

Ingredients

• Basmati rice - 150 grams
• Water - 300 milliliters
• Eggplants - 2 medium (about 300 grams)
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Ground lamb or beef - 200 grams
• Tomato paste - 1 tablespoon
• Red bell pepper - 1 small, diced
• Salt - to taste
• Black pepper - to taste
• Smoked paprika - 1 teaspoon
• Fresh parsley - for garnish

Steps

1. Start by rinsing the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
2. While the rice is soaking, preheat your oven to 200°C (390°F). Cut the eggplants in half lengthwise, score the flesh in a diamond pattern, drizzle with olive oil, and place them cut-side down on a baking sheet. Roast in the oven for about 20 minutes until soft and slightly charred.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Then, add minced garlic and diced red bell pepper, cooking for another 3-4 minutes.
4. Add the ground lamb or beef to the skillet, stirring to break it up. Cook until browned, then add tomato paste, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
5. While the meat is cooking, drain the soaked rice and add it to a pot with 300 milliliters of water and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the water is absorbed and the rice is fluffy.
6. Once the eggplants are roasted, scoop out the flesh and place it in a blender or food processor. Blend until smooth and season with salt and pepper to taste.
7. To serve, place a generous scoop of the eggplant purée on each plate, top with the spiced meat mixture, and serve the fluffy rice on the side. Garnish with fresh parsley.

Nutrition

• Calories: 600
• Protein: 25 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from eggplants, which aids digestion.
• High in protein from meat, supporting muscle growth and repair.

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