Eggplant and Mushroom Tahcheen

Ingredients

• 2 1/4 cups white basmati rice
• 1 1/4 tsp saffron strands
• A pinch of sugar
• 3 tbsp freshly boiled water
• 3 medium eggplants (around 1 1/4 lb), cut lengthways into 1-inch slices
• Sea salt and black pepper
• Sunflower oil
• 3 tbsp butter
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 4 Portobello mushrooms, sliced into large chunks
• 1/2 tsp turmeric
• 1/2 tsp allspice
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin seeds
• 2 egg yolks
• Scant cup Greek yogurt
• 1 tbsp butter
• 2 tbsp barberries (see Cooks' Note)
• 1/4 cup + 1 tbsp pistachios, roughly chopped
• 1 tbsp sugar

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