The one with fried aubergine

For the rice

• 1¾ cups (350 g) Iranian long-grain rice or basmati-style long-grain rice
• 70 g

Start by rinsing and soaking the rice in water with the salt, following the Iranian rice recipe, leaving the rice to soak for 2–3 hours, or at least 30 minutes.

Meanwhile, rub the aubergine slices with salt and leave in a colander in the sink for at least 30 minutes to drain off any bitter juices. Rinse with water, then pat dry with paper towel.