Shared by Arielle Nir Mamiye and Michal Nir
Shared by Arielle Nir Mamiye and Michal Nir
Eggplant Tachin with Barberries (Persian Baked Crispy Rice)
Yield: 10 servingsTime: 3 hours
Eggplant Tachin with Barberries (Persian Baked Crispy Rice)
Yield: 10 servingsTime: 3 hoursFamily Journey
Tehran, IranTel Aviv
New York City
Persian tachin is a cherished Shabbat dish in Substacker (and former JFS team member) Arielle Nir’s family. Deeply golden on the bottom, fragrant with saffron, and studded with sweet-tart barberries, the rice and eggplant casserole is made to be shared. Arielle and her twin sister Danielle Nir Sultan taught us how to make it in the Grandmas Tent at The Great Nosh, a 2,000 person picnic we hosted in June 2025 in New York City.
Shabbat dinners at Arielle’s home are lively, abundant gatherings that beautifully reflect her Moroccan and Persian heritage. The table overflows with dishes like tomato-and-pepper braised fish, a variety of Persian stews and jeweled rice dishes, and often tachin. Arielle's mom Michal is an exceptional cook and usually takes the lead in preparing their Friday night meals. True to Moroccan tradition, a vibrant array of chai salatim — 18 salads and dips — also graces the table.
Cooking notes: You can prepare and assemble the tachin from Step 1 through Step 10 up to a day in advance. Cover and refrigerate overnight. On the day of your meal, bring the dish to room temperature before continuing with Step 10.
Read more about Arielle and Michal’s family in “A Moroccan Grandmother's Love Is Rolled Into Her Couscous" and get their family recipes for hand-rolled couscous and rifat (Moroccan tea biscuits). Plus, check out more recipes from The Great Nosh’s Grandmas Tent.
Ingredients
- ¾ cup plus 1 teaspoon canola, avocado, or olive oil
- 4 cups basmati rice
- 1 teaspoon saffron threads
- 3 ice cubes
- 2 medium globe eggplants, sliced lengthwise into ¼-inch thick pieces
- ¾ cup barberries, plus more for garnish
- 7 tablespoons, plus 2-3 teaspoons kosher salt
- 5 eggs, beaten
- Juice of 1 lemon
Preparation
Step 1
Grease a 15-inch oval glass baking dish or a 9x13-inch rectangular glass baking dish with ½ cup of the oil.
Step 2
Rinse the rice in a fine-mesh sieve until the water runs clear. Transfer to a large bowl and cover with room temperature water. Soak for 30 minutes to 1 hour, then drain.
Step 3
Using a mortar and pestle, grind the saffron threads and a pinch of salt into a fine powder. Add the ice cubes and let them melt to create the saffron water — this will take about 20 minutes.
Step 4
Meanwhile, preheat your oven to the broil setting and position a rack in the upper third of the oven. Arrange the eggplant slices in a single layer on two parchment-lined baking sheets. Using the remaining oil (but saving the last teaspoon), brush the eggplant with oil. Broil one sheet at a time until the eggplants are deeply golden and slightly charred, about 5 minutes. Flip, brush with oil again, and broil for another 3 minutes. Sprinkle with a pinch salt immediately after removing from the oven. Repeat with the second tray.
Step 5
Lower the oven temperature to 350F.
Step 6
Place 1 teaspoon of oil into a small skillet over medium low heat. Add the barberries and stir. Cook for about 5 minutes or until the barberries are fragrant and slightly plump. Set aside.
Step 7
Bring a large pot of water to a boil. Add 7 tablespoons of salt. Add the drained rice and cook for 6 to 8 minutes, until par-cooked (al dente) with a slight bite. Drain well.
Step 8
In a large mixing bowl, whisk together the eggs, saffron water, lemon juice, and 1 teaspoon of salt. Gently fold in the parboiled rice until evenly coated.
Step 9
Spread half of the rice mixture evenly in the prepared baking dish. Sprinkle with ½ cup of the barberries. Arrange the eggplant slices on top in a single layer. Cover with the remaining rice, smoothing the top. Tightly cover the baking dish with aluminum foil.
Step 10
Bake the tachin for 2 hours, until the bottom is golden brown. (You can peek through the glass bottom pan to check). Remove from the oven and let rest for 5 minutes.
Step 11
To unmold, place a serving platter (larger than the baking dish) over the top. Carefully flip the dish onto the platter and lift the baking dish away. (Wear oven mitts or use kitchen towels as the dish will be hot).
Step 12
Garnish with the remaining barberries and serve.
Step 13
Tachin can be stored in an airtight container in the refrigerator for 4-5 days.
