Eggplant Tachin (Persian Baked Rice With Eggplant)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Oven
- Stove
- Baking dish
- Skillet
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Colander
- Paper towel
- Spatula
- Spoon
- Kettle
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)
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