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Eggplant and Mushroom Tahcheen

www.epicurious.com
  • minutes
  • Serves 6

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