Tacheen-Persian Rice Dish

Name: Tacheen-Persian Rice Dish
Cuisine: American
Ingredients: for rice-; 1/2 kg Basmati rice; to taste Salt; saffron infusion-; 1 tsp Saffron; 3 tbsp Hot water; filling-; 2 Onions sliced; 12 to 15 Garlic pods; 2 pcts Mushroom; 1 tsp Turmeric powder; 1 tsp Jeera powder/ cumin powder; 1 tsp Chilli powder; 1 tsp Cinnamon powder; 1 tsp All spice; to taste Salt; 2 big Eggplants cut lengthwise; 1 tsp Oil; to taste Salt &pepper for seasoning; 2 Eggs; 1/4 cup Thick curd; FOR Topping-; 1 tsp Butter; 15-20 Cashews; 1handful Cranberries scent; dip-; 1/4 cup Curd; 1 tsp Sugar; 1 pinch Saffron

Insiya Kagalwala @cook_12030725

#mysterybox3
Rice

Insiya Kagalwala @cook_12030725

#mysterybox3
Rice

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Ingredients

for rice-
1/2 kgBasmati rice
to tasteSalt
saffron infusion-
1 tspSaffron
3 tbspHot water
filling-
2Onions sliced
12 to 15Garlic pods
2 pctsMushroom
1 tspTurmeric powder
1 tspJeera powder/ cumin powder
1 tspChilli powder
1 tspCinnamon powder
1 tspAll spice
to tasteSalt
2 big Eggplants cut lengthwise
1 tspOil
to tasteSalt &pepper for seasoning
2Eggs
1/4 cupThick curd
FOR Topping-
1 tspButter
15-20Cashews
1handfulCranberries scent
dip-
1/4 cupCurd
1 tspSugar
1 pinchSaffron

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Steps

1

Wash the rice &soak for 30 mins.
2

Cook the rice.The rice should be soft from outside but hard from inside.Set aside
3

SAFFRON LIQUID-take the saffron strands and gently crush it using a pestal.Add hot water &leave to infuse
4

Take the eggplant, slice it thinly lengthwise, Apply salt and pepper, drizzle some oil and bake in a preheated oven at 180 The Celsius for 15 mins.Turn and cook the eggplant on both the sides
5

FILLING-in a pan add oil and add the onions,saute till translucent
6

Add the garlic slices and saute.Add all the dry spice powders mentioned in filling.Saute
7

Add the mushrooms and cook till dry
8

Egg mix-Take the eggs and whisk it along with salt and pepper and the curd.Add the saffron infused water to it and whisk again
9

Mix this egg mixture in our rice very gently
10

LAYERING-Take a Bundt Pan and add 1 layer of rice
11

Over the rice add our filling
12

Arrange the eggplant slices
13

Again layer with the remaining rice
14

Preheat the oven to 180 The c and bake the dish for 45 min to 1 hr till the rice turns golden
15

TOPPING-Heat the butter and fry the cashews and the cranberries. Pour this over the rice before serving
16

DIP-Whisk the curd,sugar and saffron.Do not add any water.
17

Serve warm