Name: TACHEEN-A Persian rice dish recipe by Insiya Kagalwala at BetterButter
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: FOR THE RICE; 1/2 kg Basmati rice soaked; Salt according to taste; FOR SAFFRON INFUSION; 1.5 tsp saffron; 3 tbsp hot water; Filling; 2 Onions sliced; 10 to 12 Garlic pods crushed; 2 packets Mushrooms sliced; 1 tsp turmeric pwdr; 1 tsp chillies pwdr; 1 tsp zeera pwdr; 1 tsp cinnamon pwdr; 1 tsp allspice; Salt to taste; 2 big egg plants sliced lengthwise; Salt and pepper; 1/4 cup thick curd; 2 Eggs; For topping; 1 tsp butter; Cashews 15 to 20; Cranberries scant hand full; DIP; 1/4 cup thick curd; Saffron; 1 tsp sugar

Ingredients Serving: 4

FOR THE RICE
1/2 kg Basmati rice soaked
Salt according to taste
FOR SAFFRON INFUSION
1.5 tsp saffron
3 tbsp hot water
Filling
2 Onions sliced
10 to 12 Garlic pods crushed
2 packets Mushrooms sliced
1 tsp turmeric pwdr
1 tsp chillies pwdr
1 tsp zeera pwdr
1 tsp cinnamon pwdr
1 tsp allspice
Salt to taste
2 big egg plants sliced lengthwise
Salt and pepper
1/4 cup thick curd
2 Eggs
For topping
1 tsp butter
Cashews 15 to 20
Cranberries scant hand full
DIP
1/4 cup thick curd
Saffron
1 tsp sugar

Instructions

First wash the rice in 2 to 3 times water and let it soak for 30 mins
Boil water add salt and cook the rice.The rice should be soft from outside but hard and firm from inside.
Drain the rice and rinse with cold water and keep aside
SAFFRON LIQUID
Take the saffron and using a mortal and pestal crush a bit and add hot water.Leave aside for the saffron to get infused
Take the egg plant cut them length wise.Drizzle some oil salt and pepper and bake at 180 degrees preheated oven for 15 mins
Turn in between to cook the brinjal slices on both the sides
FILLING Take oil in a pan and add sliced onions.When they turn transparent add crushed garlic
Sautee for 2 mins and add the mushrooms along with dry spice pwdrs(haldi,chilli,cinnamon,zeera allspice salt and pepper
EGG SAFFRON MIXTURE
Take the eggs beat them.add the curd, the saffron liquid salt and pepper
Mix this egg mixture gently in the rice
Take a bunt pan greese it well with butter
Add half of the rice mix
Add the mushroom filling
Layer the egg plant slices on top
Add the remaining rice
Bake in a preheated oven at 180 degrees for 45 mins to 1 hour or till the rice turns golden
Remove from oven and let it cool.Invert on a plate
Take butter in a pan and fry the cashews and cranberries and garnish the Tacheen with the dry fruits
Dip
Take the curd add a few saffron strands and sugar and just beat it
A very delicate and wonderfully flavourful dish.
A humble attempt to recreate this dish into vegetarian
If you do not have the Allspice you can omit it

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