Borani Banjan ma Chalaw (Braised Eggplant with Saffron Basmati Rice)
Tender, pan-fried eggplant slices slow-braised in a rich, spiced tomato and garlic sauce, crowned with a vibrant garlic-mint yogurt, and served alongside fluffy saffron-infused basmati rice and fresh naan bread.
- Prep: 45 min
- Cook: 1 hr 30 min
- Total: 2 hr 15 min
- Servings: 7
- Cuisine: Afghan
- Difficulty: Hard
- Cost: $2.95/serving
Dietary
- Nut-Free
- Vegetarian
- High-Fiber
- Pescatarian
Tags
- comfort food
- savory
- tangy
- rich
- sweet
- roast
Ingredients
- 3 eggplants (large, sliced into 1/2-inch rounds)
- 1 tablespoon salt (divided)
- 0.75 cup vegetable oil (divided)
- 1 yellow onion (large, finely diced)
- 6 clove garlic (minced, divided)
- 1 piece fresh ginger (grated)
- 1 can crushed tomatoes
- 0.5 cup tomato paste
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground coriander
- 0.25 teaspoon black pepper
- 0.5 cup water (plus more if needed)
- 2 tablespoon sugar
- 2 cup plain whole milk yogurt
- 0.5 teaspoon dried mint
- 3 cup basmati rice (rinsed thoroughly)
- 0.25 teaspoon saffron threads (steeped in 2 tablespoons hot water)
- 1 tablespoon butter
- 3 piece Afghan Naan (or similar flatbread)
- 0.25 cup fresh cilantro leaves (for garnish)
Instructions
- Lay eggplant slices on paper towels and sprinkle generously with 1 teaspoon of salt. Let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels. This helps prevent soggy eggplant and removes bitterness.
- Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Add more oil if needed. Transfer fried eggplant to a plate lined with paper towels to drain excess oil.
- In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1/4 cup vegetable oil over medium heat. Add diced yellow onion and cook until softened and golden, about 8-10 minutes. Stir in 4 cloves of minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
- Add crushed tomatoes, tomato paste, turmeric powder, ground coriander, black pepper, remaining 1 1/2 teaspoons salt, 1/2 cup water, and sugar to the pot. Bring to a gentle simmer, stirring occasionally. Cook for 10-15 minutes to allow flavors to meld.
- Carefully layer the fried eggplant slices into the tomato sauce. Ensure they are mostly submerged. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the eggplant is very tender and the sauce has thickened. Stir gently once or twice to prevent sticking.
- While the eggplant simmers, prepare the garlic-mint yogurt. In a small bowl, whisk together plain whole milk yogurt, remaining 2 cloves of minced garlic, and dried mint. Refrigerate until serving.
- Prepare the saffron basmati rice (Chalaw). Rinse basmati rice thoroughly under cold water until water runs clear. In a medium saucepan, combine the rinsed rice with 4 1/2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until water is absorbed and rice is tender.
- Once rice is cooked, gently fluff with a fork. In a tiny dish, mix the steeped saffron threads with 1 tablespoon of cooked rice. Spoon this saffron rice mixture over a portion of the white rice in the saucepan. Dot the remaining white rice with butter. Cover again and let steam for 5 minutes off the heat.
- To serve, spoon the Borani Banjan onto a large platter. Drizzle generously with the garlic-mint yogurt. Fluff the saffron rice and serve alongside. Offer Afghan Naan for scooping.
Notes
Salting and draining the eggplant is a traditional and essential step to remove excess water, preventing it from absorbing too much oil and ensuring a tender texture. The eggplant is best when braised slowly. This dish reheats beautifully and can be made a day in advance for richer flavor.
Nutrition (per serving)
- Calories: 703
- Protein: 19.5 g
- Carbohydrates: 98.9 g
- Fat: 27.5 g
- Fiber: 11.5 g
- Sodium: 1324 mg
- Saturated Fat: 5.8 g
- Sugar: 27.5 g
- Cholesterol: 17 mg