Inside-Out “Tahchin"

Savory Eggplant and Saffron Rice Cake

We are delighted to welcome Orly Elyashar, better known as Instagram's @MyGhostHost to this latest edition of #FarhangFlavor with her very creative and beautiful inside-out eggplant "Tahchin." A "Tahchin" is a delicious savory saffron-flavored rice dish which is one of the classic staples of every Iranian kitchen. Today Orly shows us her unique twist to this classic favorite.

“I truly believe we first eat with our eyes before we taste anything, and Iranian food undoubtedly has a rich history behind it. Many recipes evolve over time and over the recent years more and more modern chefs have started to add their own spin to the beloved classic Iranian recipes.

“Tahchin” has always been one of my favorite classic dishes. With fond memories of my grandmother Simin walking in with her perfectly saffron-tinted "Tahchin." I was always smiling from ear-to-ear knowing she had made that tasty dish just for me. Other than the verbal, “I love you” this was another way she showed her love, through her cooking.

As the years progressed, I developed my own love affair with food, and it also became an alternative way for me to express my love to others through my cooking.

When the Farhang Foundation so kindly asked to have me featured on the Farhang Flavor series, I just knew “Tahchin” was the recipe I wanted to showcase, but I wanted to feature it with my own unique twist. I created this inside-out eggplant “Tahchin” and it’s been a favorite at all of my dinner parties, not only for its taste but also for its beauty. It’s one of my favorite recipes I have developed and a true honor for me to share it here with everyone on Farhang Flavor.

Thank you to Farhang Foundation for creating this incredibly vital platform in preserving and showcasing our beautiful culture, art, history, and cuisine.” Orly Elyashar

Orly Elyashar

Follow Orly on Instagram at: @myghosthost and stay up to date on all her latest recipes and demos.

Ingredients

  • 1.5 cups of Basmati rice
  • 2 large bulb eggplants or 4-5 long Italian eggplants peeled or not. Sliced lengthwise.
  • 3 egg yolks
  • 1/2 cup mayonnaise
  • 1/3 cup melted unsalted butter
  • 3/4 teaspoon rose water (plus more for barberry mixture)
  • 1.5 teaspoon salt
  • 1.5 teaspoons fresh lemon juice
  • 1/4 or fewer teaspoons saffron brewed in 3 tablespoons of hot water
  • Cooking spray
  • Avocado oil for frying

For garnish and stuffing: barberries, caramelized onions, slivered pistachios, sugar, butter, and dried rosebuds

*Also, 7-inch spring pan and parchment paper

Directions

  • Wash and dry your eggplants. Peel them or leave the skin on. With a mandolin, slice them into about 1/3 of an inch thin. Place them in a colander. Add Salt and let them sweat in the sink. This will remove any bitterness.

Meanwhile,

  • Wash your rice several times and drain until the water runs clear.
  • Bring a pot of salted water to a boil and cook your rice until it rises to the top and a minute past Al Dente. Drain the rice in a colander and rinse to stop the cooking process. Set aside.
  • In a large bowl, mix your egg yolks, mayonnaise, rose water, lemon juice, saffron water, and salt.
  • Add the cooled rice to the egg mixture and mix well. Set aside.
  • With a paper towel wipe the eggplants off removing salt and any moisture. Heat oil in a pan and fry eggplant slices until they get a light golden color. Do not over fry them.
  • Make your barberry mixture by heating a bit of butter, rose water, and sugar. Keep your heat low and add your barberries. Be careful to only cook these for 1 minute so they don’t burn. Add caramelized onions to the mixture and take off the heat.
  • Preheat oven to 375

Assembly:

  • Spray the inner and sides of the springform pan. Cut a piece in the size of the bottom of the pan and place it inside. Spray again.
  • Begin forming a circular overlay design with the eggplants. Go all the way around the inner springform pan.
  • Pack in some of the rice mixture on top of the lower part of the pan. Go 1/2 way up packing it down as you go.
  • Sprinkle on some of the barberry mixture in the middle.
  • Finish up by packing in the second layer of rice onto the barberry mixture. Continue to pack as you go.
  • Place the rest of your eggplants on the top to secure the rice mixture. Push down so all is dense.
  • Cover pan with foil, place springform pan into a baking sheet or Pyrex pan to catch oil leakage. This is very important
  • Place into the oven for 45-55 minutes. (Depending on the oven).
  • Remove from the oven and let rest for 10 minutes. Flip onto the serving platter, remove springform pan, and garnish with barberry mixture, slivered pistachios, and rosebuds

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