Tachin with caramelised onion, pomegranate and pistachios

Preheat oven to 180˚C and grease and line 2 large oven trays with baking paper. Place eggplant on trays, drizzle with oil and season. Bake until tender (30-35 minutes).

Meanwhile, place orange juice and raisins in a small bowl and soak (5 minutes). Place saffron mixture in a large bowl with zest, yolks, yoghurt, cardamom, ghee and 2 tsp salt and whisk to combine.

Heat oil in a large frying pan over low-medium heat. Add onion, and cook, stirring frequently, until golden (10-12 minutes). Add raisin mixture, and remaining spices and cook, stirring occasionally, until juice has evaporated (1-2 minutes); set aside.

Blanch rice in a large saucepan of boiling water until rice starts to rise to the surface (5-6 minutes); drain well.

Increase oven to 240˚C and place a heavy-based tray in oven. Grease a deep 22cm, loose-bottomed cake tin. Add rice to saffron mixture and stir to combine. Add half rice to tin and press firmly to compact. Top with onion mixture, leaving a 3cm border. Tightly roll each eggplant slice and place over onion mixture. Top with remaining saffron and rice mixture, pressing to compact and cover eggplant. Tightly cover dish with foil. Cook on pre-heated tray on lower third rack of oven, until exterior is crisp and golden brown (40-45 minutes). Allow to cool in tin for 10 minutes before serving.

Loosen edges with a knife and remove from tin. Transfer to a platter and scatter with pomegranate arils, pistachio, dried rose petals and mint leaves.