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Roasted aubergines with buttermilk dressing and jewelled Persian rice
Ingredients
- 4 large aubergines, halved lengthways
- Scant 1 tbsp ras el hanout (a North African spice mix, from large supermarkets)
- 5 tbsp extra-virgin olive oil
- For the dressing:
- 284ml tub buttermilk
- 1 garlic clove, crushed
- Juice ½ lemon
- Small bunch fresh chives, finely chopped
- For the persian rice:
- 350g long grain rice
- 100g unsalted butter, melted
- 200g cherries, stoned and quartered
- 100g walnuts, toasted in a frying pan with a little oil
- Large bunch each fresh coriander and parsley, roughly chopped
- 1 small red chilli, finely chopped
- Juice ½ -1 lemon
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