Eggplant Tachin (Persian Baked Rice With Eggplant) — Jewish Food Society

Ingredients

• 3 tablespoons avocado oil, plus more for frying
• 4 onions, diced
• 2 large bulb eggplants or 4-5 long Italian eggplants (about 3 pounds)
• 1 ½ cups basmati rice, rinsed
• 3 tablespoons + 2 teaspoons kosher salt, divided
• ½ cup mayonnaise
• ¾ teaspoon rose water
• ½ teaspoon saffron, bloomed in 3 tablespoons of hot water
• 3 egg yolks
• Juice of ½ lemon
• 1 ½ tablespoons butter or non-dairy butter like Earth Balance
• 2 teaspoons sugar
• ¼ teaspoon rose water (optional)
• 1 ½ cup barberries
• Cooking spray
• ½ cup slivered pistachios
• Dried rose buds (optional)