Yasmin's feasting menu
Aubergine and Mushroom Tahcheen
Yoghurt with Spinach
Carrot and Pistachio Salad
Rhubarb and cardamom cheesecake
The night before...
This creamy ginger and cardamom spiced cheesecake always tastes better after it has been chilled overnight, so bake it the night before and simply pour the rhubarb topping onto it just before you serve.
The afternoon of the party...
Start preparing the centrepiece of your meal, the golden saffron-infused layered rice cake called Tahcheen. This recipe is vegetarian, but you can also layer in some leftover roast chicken with the aubergines and mushrooms to satisfy any meat lovers.
Make your spinach and yoghurt side dish and then place it in your serving bowl, cover with clingfilm and stick it in the fridge ready to whip out when your guests arrive.
Two hours before you want to eat...
Prep the ingredients for the carrot salad; wash and finely chop the herbs, toast the pistachios, make the dressing. Set these aside to assemble just before serving.
Pop the Tahchin in the oven. It is a very forgiving dish with regards to timings so there is no need to worry if you leave it in a bit longer than planned, just keep cooking until you get a deep, crunchy, crust.
15 minutes before eating...
Grate the carrots and mix it with the herbs, pour over the dressing and scatter with pistachios. Take the yoghurt and cheesecake out of the fridge so they can come back to room temperature.
Feasting time!
Serve your layered rice cake on a platter in the middle of the table and let guests cut themselves a slice. Serve with the spinach yoghurt and carrot and pistachio salad on the side, followed by the cheesecake.