This is a relatively simple, iranian-inspired vegan dish I have adapted for disability-friendly cooking. The rose petals add fragrant flavour and the Advieh works exceptionally well with aubergine because it absorbs so beautifully.
The attention to detail, the slow steaming of rice to infuse with the sweet, delicate spices really come through and the sour flavours all make Iranian cuisine special. Ingredients I can’t get enough of, such as pistachios, pomegranate, oranges and mint are native to Iran and the country has a long agricultural history.
It works well as a main meal for one or as a side dish to be shared alongside other dishes.
Prep time: 10 minutes
Cook time: 30 minutes
This dish is suited to a medium-high energy day as the chopping/being at the hob can be fatiguing.
- 1 small white onion (chopped)
- 1/2 red onion (chopped)
- 1/2 medium aubergine (chopped into small cubes)
- Basmati rice – 240g
- Advieh spice blend (This is usually made of ground cinnamon, nutmeg, cardamom, cumin, turmeric, coriander) – 1 tablespoon
- Rose petals – 2 tablespoons (you can get edible, dried petals easily online).
- Groundnut oil (or oil of choice) – 1 tablespoon
- Water – 3 tablespoons
- Parsley or Dill to garnish
- Chop the onion and aubergine before you start cooking.
- Rinse the rice in a mesh seive ready to be used.
- Heat 1 tablespoon of oil on high heat on hob.
- Once hot, add the red and white onion.
- Allow the onion to soften and brown, then add the aubergine.
- Stir frequently to ensure the ingredients don’t burn.
- Add 3 tablespoons of water, the advieh, rose petals and a pinch of salt at this point. Allow to cook for several minutes, moving about the pan with a spoon, so the flavours can sink into the aubergine.
- At this point, add rice to a separate pan and boiling water.
- Once the rice is tender, drain it , rinse with cold water and add to the original pan of ingredients.
- Stir and heat through. Finally add the mixture to lettuce bowls.
- Serve with plain yoghurt and/or garnished with dill/parsley.
I wanted the flavours of Iranian cuisine but I have adapted elements to be suited to cooking with disabilities.
The cooking can be adapted for physical disabilities similar to mine by sitting down at a low table to chop, using ergonomic chopping devices, joint support braces, purchasing pre chopped onion and also getting assistance from another human (if you’re having a bad day/are less mobile for whatever reason/generally require support when cooking).