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–+ servings

Vegetarian (or not) Tahchin Crispy Persian Rice

Servings: 4 servings
Author: Beverly Sandock
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Ingredients

  • 1 small eggplant, sliced ¼ inch thick
  • 1 ½ tsp salt
  • 3 cups cooked Basmati rice
  • 1 egg
  • ¼ cup plain Greek yogurt
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 Tbsp lemon juice
  • olive oil
  • 3 Tbsp saffron strands
  • nuts for garnish

Instructions

  • Preheat oven to 350°.
  • If using eggplant, salt and let it drain for 15 minutes. Pat dry.
  • Mix rice (and I use microwaveable Basmati rice packages), egg, yogurt, paprika, turmeric together in a bowl.
  • Brush a 9 inch pie plate with olive oil. Pour half the rice into the pie plate. Top with eggplant slices. (See note for chicken filling,)
  • Top with remaining rice mixture.
  • Bake uncovered for 40 minutes.
  • Garnish with nuts and saffron strands.

Notes

I made this with leftover slightly shredded chicken and sauteed onions. 
 
 
 
 
 
 
 
This recipe is adapted from Persian Delicacies Jewish Foods for Special Occasions by Angela Cohan