Critical Moments
- •Salting and drying eggplant thoroughly
- •Frying eggplant to deep golden (not pale, not burnt)
- •Proper parboiling of rice
- •Eggplant tahdig layer arranged carefully
- •Never lifting lid during steaming
Salt the eggplant
Slice eggplants into 1cm thick rounds or lengthwise slices. Place in a colander, sprinkle generously with 2 tsp salt, toss to coat. Let sit for 30-60 minutes to draw out bitter liquid. Rinse briefly and pat very dry with paper towels.
Critical Step
Salting removes bitterness and excess moisture. Wet eggplant splatters when fried and absorbs excessive oil. Dry, salted eggplant fries golden and crisp. This step cannot be skipped.
Common Mistakes
- •Not salting long enough (bitter eggplant)
- •Not drying thoroughly (splattering, soggy)
- •Skipping entirely (oil-logged, bitter results)
Salt the eggplant
Slice eggplants into 1cm thick rounds or lengthwise slices. Place in a colander, sprinkle generously with 2 tsp salt, toss to coat. Let sit for 30-60 minutes to draw out bitter liquid. Rinse briefly and pat very dry with paper towels.
Critical Step
Salting removes bitterness and excess moisture. Wet eggplant splatters when fried and absorbs excessive oil. Dry, salted eggplant fries golden and crisp. This step cannot be skipped.
Common Mistakes
- •Not salting long enough (bitter eggplant)
- •Not drying thoroughly (splattering, soggy)
- •Skipping entirely (oil-logged, bitter results)
Wash and soak the rice
While eggplant salts: Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L lukewarm water, add rice, and soak for at least 1 hour.
Wash and soak the rice
While eggplant salts: Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L lukewarm water, add rice, and soak for at least 1 hour.
Bloom the saffron
Grind saffron with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 4 tbsp hot water. Cover and steep for at least 30 minutes.
Bloom the saffron
Grind saffron with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 4 tbsp hot water. Cover and steep for at least 30 minutes.
Fry the eggplant
Heat 150ml oil in a large skillet over medium-high heat until shimmering. Fry eggplant slices in batches (don't crowd), about 3-4 minutes per side until deep golden brown on both sides. Remove to a paper towel-lined plate. Add more oil between batches as needed.
Critical Step
Properly fried eggplant is golden and delicious. Underfried eggplant is pale and bland. Overfried eggplant is bitter and greasy. Temperature control is key.
Common Mistakes
- •Oil not hot enough (soggy, oil-logged)
- •Crowding pan (steaming instead of frying)
- •Not flipping at right time (burns one side)
- •Eggplant still wet (dangerous splattering)
Fry the eggplant
Heat 150ml oil in a large skillet over medium-high heat until shimmering. Fry eggplant slices in batches (don't crowd), about 3-4 minutes per side until deep golden brown on both sides. Remove to a paper towel-lined plate. Add more oil between batches as needed.
Critical Step
Properly fried eggplant is golden and delicious. Underfried eggplant is pale and bland. Overfried eggplant is bitter and greasy. Temperature control is key.
Common Mistakes
- •Oil not hot enough (soggy, oil-logged)
- •Crowding pan (steaming instead of frying)
- •Not flipping at right time (burns one side)
- •Eggplant still wet (dangerous splattering)
Cook the meat mixture
In the same skillet (or a clean one), heat 2 tbsp oil over medium-high heat. Add diced onion and cook until golden, about 8 minutes. Add garlic and cook 1 minute. Add ground meat, breaking up with a spoon. Cook until browned, about 6-8 minutes. Add turmeric, cinnamon, dried mint, salt, and pepper. Add tomato paste and cook 2 minutes until darkened.
Cook the meat mixture
In the same skillet (or a clean one), heat 2 tbsp oil over medium-high heat. Add diced onion and cook until golden, about 8 minutes. Add garlic and cook 1 minute. Add ground meat, breaking up with a spoon. Cook until browned, about 6-8 minutes. Add turmeric, cinnamon, dried mint, salt, and pepper. Add tomato paste and cook 2 minutes until darkened.
Add saffron to meat
Add 2 tbsp saffron water to the meat mixture. Stir to combine. The mixture should be flavorful but fairly dry—not wet or soupy. Remove from heat.
Add saffron to meat
Add 2 tbsp saffron water to the meat mixture. Stir to combine. The mixture should be flavorful but fairly dry—not wet or soupy. Remove from heat.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a tiny firm core.
Critical Step
Proper parboiling ensures fluffy rice.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a tiny firm core.
Critical Step
Proper parboiling ensures fluffy rice.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to drain.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to drain.
Prepare tahdig with eggplant
In a non-stick pot, combine remaining oil with 2 tbsp saffron water. Arrange a layer of the best fried eggplant slices on the bottom, overlapping slightly. This eggplant becomes your tahdig—crispy and golden when unmolded.
Critical Step
Eggplant tahdig is the signature of this dish—it becomes incredibly crispy and caramelized. Choose your best slices for this layer.
Prepare tahdig with eggplant
In a non-stick pot, combine remaining oil with 2 tbsp saffron water. Arrange a layer of the best fried eggplant slices on the bottom, overlapping slightly. This eggplant becomes your tahdig—crispy and golden when unmolded.
Critical Step
Eggplant tahdig is the signature of this dish—it becomes incredibly crispy and caramelized. Choose your best slices for this layer.
Layer rice, eggplant, and meat
Add a layer of rice over the eggplant tahdig. Top with a layer of meat mixture and some fried eggplant slices. Add tomato slices if using. Repeat layering: rice, meat, eggplant, rice. Reserve a few eggplant slices for garnish. Build into pyramid shape. Poke 5-6 steam vents.
Layer rice, eggplant, and meat
Add a layer of rice over the eggplant tahdig. Top with a layer of meat mixture and some fried eggplant slices. Add tomato slices if using. Repeat layering: rice, meat, eggplant, rice. Reserve a few eggplant slices for garnish. Build into pyramid shape. Poke 5-6 steam vents.
Steam the rice
Drizzle melted butter and remaining saffron water over the rice. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place tightly on pot. Reduce heat to lowest setting. Steam for 50-55 minutes.
Critical Step
Proper steaming ensures fluffy rice and crispy eggplant tahdig. The eggplant tahdig takes slightly longer to crisp than rice tahdig. Never lift the lid.
Steam the rice
Drizzle melted butter and remaining saffron water over the rice. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place tightly on pot. Reduce heat to lowest setting. Steam for 50-55 minutes.
Critical Step
Proper steaming ensures fluffy rice and crispy eggplant tahdig. The eggplant tahdig takes slightly longer to crisp than rice tahdig. Never lift the lid.
Rest and unmold
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, mixing layers slightly while keeping eggplant pieces visible. Spoon onto a serving platter. Carefully unmold tahdig—the eggplant should be deeply golden and crispy.
Rest and unmold
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, mixing layers slightly while keeping eggplant pieces visible. Spoon onto a serving platter. Carefully unmold tahdig—the eggplant should be deeply golden and crispy.
Garnish and serve
Arrange reserved fried eggplant slices decoratively on top. Drizzle remaining saffron water for golden streaks. Present the eggplant tahdig prominently—it's the star of the dish.
Garnish and serve
Arrange reserved fried eggplant slices decoratively on top. Drizzle remaining saffron water for golden streaks. Present the eggplant tahdig prominently—it's the star of the dish.
Resting Required
5 min - Allows tahdig to release cleanly
