preparation

• Cook the rice according to the instructions and then let it cook gently with the lid on the pan.
  Dissolve the saffron powder in 100 ml of water and stir.
• Cut the chestnut mushrooms and eggplants into cubes. Fry the eggplants gently in a pan with hot sunflower oil. They need to be cooked through and through.
  Fry the chestnut mushrooms in the olive oil until tender. Then add the spices and stir well. When the eggplants are cooked (that takes 20 minutes) you can add them drained to the mushrooms and stir into a creamy mixture. Also season with salt and pepper.
  Pour the saffron water over the rice. In dashes. Leave for a while, do not stir immediately. The idea is that there is rice white and rice is yellow afterwards.
• Grease a baking dish with some olive oil. Spoon half of the rice at the bottom of the mold and press well. Now spoon in the mushroom/eggplant mixture and divide over the rice. Now the other half of the rice can be added. Press well. Cover with aluminum foil and put in the oven at 150 degrees for 20 minutes.
• Meanwhile, you can make the topping. Fry the sourberries and pistachios together in a little olive oil. When they start to smell, add the sugar. Let it melt and mix for a while. Then turn off the heat.
• Remove the dish from the oven and spread the topping over it and serve.