Name: The one with fried aubergine (Tahchin-e badenjan)
Yield: Serves 4–6
Cuisine: Persian
Ingredients: ¼ teaspoon ground turmeric; 1½ teaspoons vegetable oil; 45 ml (1½ fl oz) saffron infusion; 3 eggs; 200 g (7 oz) plain Greek-style yoghurt (or strained yoghurt); ½ teaspoon salt; vegetable oil, for shallow-frying the aubergines; 1 kg (2 lb 4 oz) aubergines, peeled and sliced 1 cm (½ inch) thick; 50 g (1¾ oz) ghee (or half butter, half oil); 1¾ cups (350 g) Iranian long-grain rice or basmati-style long-grain rice; ½ teaspoon sugar; ½ teaspoon ground cinnamon; ¼ teaspoon freshly ground black pepper; 1 teaspoon butter; 70 g (2½ oz) coarse salt; 4 tablespoons dried barberries; 2 tablespoons golden onion

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

Ingredients

For the rice

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

Method

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.