Vegetarian Persian-Style Rice Cake With Barberries, Aubergine & Mushrooms

• 2 aubergines large, cubed
• 9/16 pound brown mushrooms thickly sliced
• 2 tablespoons olive oil
• 1/2 cup boiling water
• 1/2 teaspoon ground cumin or a little more, your call
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 3/8 cups basmati rice white
• 2 tablespoons salt
• 1/2 teaspoon saffron ground
• 5 1/2 tablespoons boiling water
• 2 eggs
• 1 cup Greek style yoghurt or Greek, yoghurt must be really thick
• 4 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 5 tablespoons barberries picked over, rinsed and dried on kitchen paper
• 1 3/8 tablespoons butter

1. Read the instructions for making this gorgeous dish on my blog: http://www.thepersianfusion.com/?p=547

aubergines, brown mushrooms, olive oil, boiling water, ground cumin, turmeric, salt, black pepper, basmati rice, salt, saffron ground, boiling water, eggs, greek style yoghurt, olive oil, lemon juice, barberries, butter

Taken from www.yummly.com/recipe/Vegetarian-Persian-Style-Rice-Cake-With-Barberries_-Aubergine-_-Mushrooms-1376971 (may not work)