Ingredients
-
1
-
1
-
3
-
1
-
2
-
1
-
1
-
2
-
225
-
2 1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Pour 3 Tablespoons Water Over Saffron in a Small Bowl and Set Aside. |
|
2
Done
|
Sprinkle Salt Over the Eggplant Chunks and Let Stand in a Colander For 30 Minutes. Rinse and Drain. |
|
3
Done
|
Heat the Oil in a Large Frying Pan and Saute the Onion, Garlic, Peppers and Eggplant For 5 Minutes. Sprinkle With Paprika and Toss. |
|
4
Done
|
Add the Rice, Then Incorporate the Vegetable Stock, Tomatoes, Saffron and Season With Salt and Pepper to Taste. |
|
5
Done
|
Bring to a Boil and Simmer For 15 Minutes, Uncovered, Stirring Frequently. |
|
6
Done
|
Fold in the Mushrooms, Green Beans and Chickpeas. |
|
7
Done
|
Cook For Another 15 Minutes and Serve Immediately. |
