60 minutes
Easy
3 steps
Rice : 3 cups
Salt : as needed
Eggs : 4 to 5
Nari strained yogurt : 2 cups
Brewed saffron : 3 tbsp
Butter : 1 cup
Oil for frying : as needed
Eggplants, sliced into rounds : 3
Barberries : 1 cup
Sugar : 1/3 cup
Step 1:
Peel the eggplants and slice them into rounds. Sprinkle with salt, leave for 1 hour, pat dry, and fry in oil.
Step 2:
Rinse and drain the barberries, then saute them with the sugar and butter.
Step 3:
Pour one-third of the drained rice mixed with the tahchin mixture into an oiled pot and smooth the surface. Layer the eggplant and barberries, then cover with the remaining rice. Cover and cook until the rice is steamed through.
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