Chicken and Eggplants Tahchin

Tahchin is an Iranian rice cake that includes rice, yogurt, saffron, egg, and chicken fillets. It is
also possible to use vegetables, fish, or meat instead of the chicken fillets.
The dish is mainly prepared in Shiraz.
Ingredients
Rice, 5 cups
Chicken breast, 3 nos
Eggplants, 3 nos
Sugar, 2 tbsp
Barberry, 100 g
Chicken stock, 1 glass
Yolks of egg, 2 nos
High-fat yogurt, 1 glass
Brewed saffron, as desired
Procedure
Pour in a couple of cups water inside a pot and put chicken breasts with onion and turmeric and let it cook. Then shred the chicken and set aside.
Peel eggplants and slice them in rings. Sprinkle them with salt and put in the refrigerator for 30 minutes till the excess water comes out. Then fry them in a pan. Keep them aside as well.
Soak rice in water for 30 minutes. Wash and put inside a pot with a couple of water glasses as well as salt. Set it over the flame and bring to a boil. Once the rice is soft, drain the water (the right time to strain the rice is whenever you push rice between your thumb and index finger and it seems tender from out yet a bit uncooked in the middle).
Put sugar in hot water for a couple of minutes till dissolved and then sauté rice in a pan with drizzles of oil.
Inside a bowl mix together Yolks, brewed saffron, salt and 1/4 of the strained rice. Grease the bottom of a pot with drops of oil and put it over the heat. Pour the mixture inside and push down with the back of your spoon till pressed well.
Arrange a layer of fried barberry, Eggplant rings, and shredded chicken breast over it. Then place a layer of plain rice and then another layer of the said fried ingredients. Keep on for 2 to 3 layers and top with a layer of rice. Increase the heat till steam comes out. Then pour in a glass of chicken stock and lower the heat . Close the lid and let it cook for 1 hour. Once done, turn the pot over and put inside your desired platter the rice which has taken the shape of the pot. Enjoy the yummy dish!