📝 About This Recipe
Bonjan Palaw is a soul-warming Afghan masterpiece that marries the silky, smoky texture of slow-cooked eggplants with the fragrant elegance of long-grain basmati rice. This dish is a celebration of 'Palaw'—the art of parboiling rice and finishing it through a gentle steaming process (dum) alongside a rich, tomato-based eggplant ragout. Infused with turmeric, coriander, and a hint of chili, it offers a sophisticated balance of earthy sweetness and savory depth that defines the hospitality of an Afghan table.
🥗 Ingredients
The Rice
- 3 cups Extra-long grain Basmati rice (rinsed until water runs clear and soaked for 2 hours)
- 2 tablespoons Salt (for the boiling water)
- 1 teaspoon Cumin seeds (slightly crushed)
The Eggplant (Bonjan) Base
- 2 large Globe eggplants (peeled in stripes and sliced into 1-inch rounds)
- 1/2 cup Vegetable oil (for frying the eggplants)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 3 large Roma tomatoes (finely chopped)
- 2 tablespoons Tomato paste
Spices and Aromatics
- 1 tablespoon Ground coriander
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Red chili flakes (adjust to heat preference)
- 1 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Saffron threads (bloomed in 2 tbsp hot water)
- 1/2 cup Water (for the sauce)
👨🍳 Instructions
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1
Begin by salting the sliced eggplant rounds generously and letting them sit for 20 minutes to draw out bitterness. Pat them completely dry with paper towels.
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2
In a large skillet, heat the vegetable oil over medium-high heat. Fry the eggplant slices in batches until they are golden brown on both sides. Remove and drain on paper towels.
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3
In a heavy-bottomed pot (a Dutch oven is perfect), use 2 tablespoons of the remaining frying oil to sauté the diced onions until they are soft and translucent, about 6-8 minutes.
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4
Add the minced garlic, coriander, turmeric, chili flakes, and black pepper to the onions. Stir for 1 minute until the spices become fragrant.
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5
Stir in the tomato paste and chopped tomatoes. Cook for 5 minutes until the tomatoes break down into a thick, jammy sauce. Pour in 1/2 cup of water and simmer for another 5 minutes.
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6
Gently nestle the fried eggplant slices into the tomato sauce. Cover and simmer on low heat for 10 minutes so the eggplant absorbs the flavors. Set aside.
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7
Bring a large pot of water (about 8-10 cups) to a rolling boil with 2 tablespoons of salt. Add the soaked and drained rice.
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8
Parboil the rice for 5-7 minutes. The grains should be soft on the outside but still have a firm 'bite' or core in the middle (al dente). Drain the rice in a colander.
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9
To assemble, place half of the parboiled rice into the bottom of your large pot. Layer the eggplant and tomato mixture evenly over the rice.
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10
Cover with the remaining rice, piling it into a slight mound. Sprinkle the crushed cumin seeds and pour the bloomed saffron water over the top of the rice.
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11
Using the handle of a wooden spoon, poke 3-4 holes through the rice to the bottom of the pot to allow steam to escape. Wrap the pot lid in a clean kitchen towel (to absorb moisture) and seal tightly.
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12
Cook on high heat for 2-3 minutes until steam starts to form, then reduce the heat to the lowest possible setting. Steam (dum) for 25-30 minutes.
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13
Once finished, gently fluff the top layer of rice. Carefully scoop the rice and eggplant layers onto a large platter, ensuring you don't mash the delicate eggplant slices.
💡 Chef's Tips
Soaking the Basmati rice for at least 2 hours is non-negotiable for achieving those long, separate grains typical of Afghan Palaw. When frying eggplant, ensure the oil is hot; if it’s too cool, the eggplant will act like a sponge and become overly greasy. Wrapping the lid in a kitchen towel (a technique called 'dam-pokht') is essential for a fluffy result as it prevents condensation from dripping back onto the rice. If you prefer a 'Tahdig' (crispy bottom), add a little extra oil and a splash of water to the bottom of the pot before adding the first layer of rice.
🍽️ Serving Suggestions
Serve with a side of 'Salata'—a fresh Afghan salad of finely diced cucumbers, tomatoes, onions, and cilantro with lemon juice. A dollop of thick Greek yogurt or 'Borani' garlic yogurt sauce complements the spices beautifully. Pair with fresh naan bread to scoop up any remaining savory eggplant sauce. Serve alongside 'Torshi' (Afghan pickled vegetables) for a bright, acidic contrast to the rich rice.