Persian Eggplant Rice Pilaf

1. Peel the eggplants, cut them into 1 cm thick rings, sprinkle with salt, let sit for one hour, then dry with a cloth and fry in oil on low heat

2. Peel the tomatoes, slice into rings, and fry each side for one minute in oil using firm tomatoes

3. Prepare the meat mixture by chopping the onion into small pieces, sauté lightly in a little oil, add the grated garlic and sauté briefly, then add the ground meat and brown it well, season with sufficient salt, black pepper, and turmeric, and finally add the tomato paste

4. Soak the rice for several hours in advance, then drain it, ensuring it is slightly undercooked

5. Mix a portion of the rice (about two or three ladlefuls) with some saffron, sufficient salt, and a few tablespoons of yogurt, ensuring the mixture is not too loose or too firm

6. Pour enough oil into the bottom of a suitable pot, making sure it is not too little, as uncooked eggplant slices with skin will be used for decoration on the bottom and around the sides

7. Arrange a few slices of uncooked eggplant with skin on the bottom of the pot, then add the saffron rice mixture and smooth it out, followed by a layer of white rice

8. Optionally, decorate the edges of the white rice layer with small slices of uncooked eggplant with skin, brush them lightly with oil using a brush

9. Add a layer of fried eggplant rings, then the meat mixture with pilaf spices, the fried tomato slices, and finally another layer of drained white rice

10. Compact the layers gently and cook on low heat, avoiding high heat to prevent burning the eggplant, for about one hour until the rice is steamed

11. Use a heat diffuser if available and cover with a lid to steam properly

Tips

1. Ensure the eggplant does not burn by keeping the heat low and using a heat diffuser

2. Adjust the amount of eggplant based on personal taste

3. This dish is suitable for special occasions and can serve about 5 to 6 people