The one with fried aubergine

Tahchin-e badenjan

Preparation info
  • Serves


    • Difficulty


Appears in
Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy

By Saghar Setareh

Published 2023

  • About


For the rice

  • 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.