Name: Eggplant and Mushroom Tahcheen
Yield: 6 servings
Ingredients: 2 1/4 cups white basmati rice; 1 1/4 tsp saffron strands; A pinch of sugar; 3 tbsp freshly boiled water; 3 medium eggplants (around 1 1/4 lb), cut lengthways into 1-inch slices; Sea salt and black pepper; Sunflower oil; 3 tbsp butter; 1 medium onion, finely chopped; 3 garlic cloves, crushed; 4 Portobello mushrooms, sliced into large chunks; 1/2 tsp turmeric; 1/2 tsp allspice; 1/4 tsp cinnamon; 1/4 tsp cayenne pepper; 1/2 tsp cumin seeds; 2 egg yolks; Scant cup Greek yogurt; 1 tbsp butter; 2 tbsp barberries (see Cooks' Note); 1/4 cup + 1 tbsp pistachios, roughly chopped; 1 tbsp sugar

Threequarter shot of a layered dish with golden rice on top and bottom and mushrooms through the center topped with...

Photo by Matt Russell

This beautiful, saffron-infused savory rice cake is a regional specialty from Shiraz in central Iran. Traditionally it is made with poached chicken, but this vegetarian alternative swaps in rich and earthy portobello mushrooms and meaty eggplants. Tahcheen is a great dish to make if you are entertaining, as you can prepare everything in advance and then simply put it in the oven a few hours before your guests arrive.

Cooks' Note

Dried cranberries are a good substitute for barberries.

Recipe notes

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