• Make Iraqi Red Rice according to recipe, except:

  1) use 1 cup of water (instead of 1¾ cup)

  2) use 1 tbsp of salt (instead of 1½ tbsp)

Cut and Grill Vegetables

• Peel 1 large eggplant and slice horizontally into 1/2" thick slices. (slices should be circular)
• Cut 1 large green bell pepper, 1 large red bell pepper first into 1" wide strips then cut each strip in half.
• Peel and cut 1 large yellow onion into quarters. Pull apart the layers.
• Toss all cut vegetables in 1.5 tbsp of EVOO and 1/2 tbsp of salt
• Grill or bake vegetables (around 400°F) for 8-10 minutes or until soft
  

Assemble and cook

• Use remaining 1/2 tbsp of olive oil to coat bottom of 3.5 quart saucepan/pot/dutch oven
• Take about 1/2 of the grilled vegetables and layer them to line the bottom of pot
• Then take 1/2 of your red rice and it to the pot on top of the grilled vegetable layer. Sprinkle 1 tsp of bahar over the rice layer.
• Layer on remaining half grilled vegetables
• Layer on remaining half of red rice
• pour 3/4 cup of water onto the top of last rice layer and cover pot
• cook on low heat for 30 minutes