Eggplant Tachin with Barberries (Persian Baked Crispy Rice)
Photographer: David Gutenmacher. Food and prop stylist: Lizzy Cooper
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Cooking tools:
- Mortar and pestle
- Fine-mesh sieve
- Baking dish
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Skillet
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Aluminum foil
- Serving platter
- Oven mitt
- Kitchen towel
- Airtight container
- Refrigerator
- Spoon
Ingredients
- ¾ cup plus 1 teaspoon canola, avocado, or olive oil
- 4 cups basmati rice
- 1 teaspoon saffron threads
- 3 ice cubes
- 2 medium globe eggplants, sliced lengthwise into ¼-inch thick pieces
- ¾ cup barberries, plus more for garnish
- 7 tablespoons, plus 2-3 teaspoons kosher salt
- 5 eggs, beaten
- Juice of 1 lemon
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