INGREDIENTS
2 1/4 cups
basmati rice
1 1/4 tsps
saffron strands
1 pinch
a of sugar
3 tbsps
freshly water
3 media
eggplants
1 serving
sea salt and pepper
1 serving
sunflower oil
3 tbsps
butter
1 medium
onion
3
garlic cloves
4
portobello mushrooms
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
1 cup
greek yogurt
1 tbsp
butter
2 tbsps
barberries
1/4 cup
tbsp pistachios
1 tbsp
sugar