- 2 cups basmati rice
- 1 pound eggplant, sliced into 1-inch rounds
- 1 pound beef stew meat
- 4 cups water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 (12 ounce) can diced tomatoes
- 1 (12 ounce) can tomato sauce
- 1 teaspoon salt as needed
- 1/4 cup butter
- 1 tablespoon water
- Rinse rice in a sieve until water runs clear. Pour into a bowl, cover with water. Leave to soak for 1 hour or overnight.
- Toss eggplant with salt in a separate bowl; let set for 1 hour. Rinse salt from eggplant in a colander; cut into 1-inch cubes.
- Toss stew meat with cinnamon and turmeric in a separate bowl.
- Heat oil in a large skillet over medium-high heat. Add stew meat and cook until browned on all sides, about 5 minutes. Remove from pan; set aside. Add eggplant, onion, and diced tomatoes to the skillet; cook and stir until onion is translucent, about 7 minutes. Return stew meat to the pan; add tomato sauce. Cover skillet and lower heat to medium-low; cook until meat is tender and sauce has thickened, about 40 minutes.
- While the beef is cooking, prepare the rice. Bring 4 cups water to a rapid boil in a saucepan; drain rice. Add rice and 1 teaspoon salt to saucepan; boil until partially cooked, about 11 minutes. Drain rice in sieve; return saucepan to medium heat. Melt 2 tablespoons butter and 1 tablespoon water together in the saucepan. Spoon rice back into saucepan a spoonful at a time. Dot remaining butter on top of the rice, cover tightly and lower heat to medium-low; cook for 30 minutes.
- Remove both the rice and the eggplant mixture from heat and let stand for 10 minutes. Before serving, carefully place a serving dish on top of the saucepan and invert rice onto serving dish. Transfer stew into a serving bowl and serve with rice.