Vegan Mushroom and Aubergine Saffron Tahchin

goodoldvegan.com

Rob Tisinai

subheading: Filling:

250 g shiitake mushrooms roughly chopped

2 aubergines peeled

3 large yellow onions thinly sliced

3 cloves garlic minced

1 cup dried barberries zereshk

2 tbsp candied orange zest optional

0.5 tsp turmeric

1 tsp cumin

0.5 tsp cardamom

subheading: Rice ingredients:

2 Oatly Greek Style Oatgurt (400g each) or any other very thick greek-style vegan yoghurt, however this is what I found works best

3 cups basmati rice

2 tsp cumin

2 tsp cinnamon

1 tsp salt

0.5 tsp pepper

1 tsp ground saffron dissolved in 1/6 cup of boiling water

0.5 tsp cardamom

1 cup cooking oil

3 tbsp rosewater golab

3 flax-eggs 3 tbsp flaxseeds mixed with 12 tbsp water

Directions at goodoldvegan.com

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