Tacheen-Persian Rice Dish.

Tacheen-Persian Rice Dish highly diverse and own ideal sense that unique. Some kinds of Tacheen-Persian Rice Dish recipes are also adequate convenient to process and do not pick up long. Even though not everybody likes Tacheen-Persian Rice Dish food, currently few people are getting attached and like the sundry Tacheen-Persian Rice Dish foods available. This can be visible of the number of restaurants that prepare Tacheen-Persian Rice Dish as one of the serving. You can have Tacheen-Persian Rice Dish using 29 ingredients and 17 steps. Here is how you cook it.

Ingredients of Tacheen-Persian Rice Dish

1. Prepare of for rice-.
2. It's 1/2 kg of Basmati rice.
3. Prepare to taste of Salt.
4. It's of saffron infusion-.
5. You need 1 tsp of Saffron.
6. Prepare 3 tbsp of Hot water.
7. You need of filling-.
8. Prepare 2 of Onions sliced.
9. Prepare 12 to 15 of Garlic pods.
10. Prepare 2 pcts of Mushroom.
11. It's 1 tsp of Turmeric powder.
12. It's 1 tsp of Jeera powder/ cumin powder.
13. Prepare 1 tsp of Chilli powder.
14. You need 1 tsp of Cinnamon powder.
15. Prepare 1 tsp of All spice.
16. You need to taste of Salt.
17. You need 2 big of Eggplants cut lengthwise.
18. You need 1 tsp of Oil.
19. You need to taste of Salt &pepper for seasoning.
20. It's 2 of Eggs.
21. It's 1/4 cup of Thick curd.
22. It's of FOR Topping-.
23. It's 1 tsp of Butter.
24. Prepare 15-20 of Cashews.
25. Prepare 1handful of Cranberries scent.
26. You need of dip-.
27. Prepare 1/4 cup of Curd.
28. You need 1 tsp of Sugar.
29. You need 1 pinch of Saffron.

Tacheen-Persian Rice Dish instructions

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.

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