Sini Ordor Chahar Khaneh (سینی اردور چهارخانه) — Persian Four-Compartment Appetizer Platter

• 360 gBasmati rice (rinsed until water runs mostly clear)
• 2400 mlWater (for boiling rice)
• 18 gFine sea salt (for rice boiling water)
• 30 gUnsalted butter (for finishing rice)
• 6 largeEggs (for hard-boiling)
• 120 gMayonnaise (full-fat for best texture)
• 5 gDijon mustard (optional, for gentle tang)
• 1 gGround black pepper
• 20 gFresh parsley (finely chopped, plus extra for garnish if desired)
• 350 gEnglish cucumber (diced 1 cm)
• 300 gTomatoes (diced 1 cm, seeds drained if very juicy)
• 30 mlOlive oil (extra-virgin)
• 15 mlWhite wine vinegar
• 300 gButton mushrooms (wiped clean, sliced 5 mm)
• 10 gGarlic (minced)
• 600 gEggplant (peeled in stripes, cut into 2 cm batons)
• 40 gAll-purpose flour (light coating for crisp edges)
• 250 mlNeutral frying oil (sunflower, canola, or grapeseed)

Instructions

1. 1

   Cook the eggs: place eggs in a saucepan and cover with cold water by 2–3 cm. Bring to a boil over high heat, then reduce to a gentle simmer for 10 minutes. Immediately transfer to an ice bath for 8 minutes, then peel and chill while you prepare the other compartments.

2. 2

   Salt the eggplant: toss eggplant batons with 10 g salt in a colander set over a bowl. Let stand 25 minutes to release moisture and reduce oil absorption. Rinse quickly under cool water, then pat very dry with towels; dryness is key for crisp, non-greasy frying.

3. 3

   Cook the rice (optional but traditional): bring 2400 ml water to a rolling boil and dissolve 18 g salt. Add rinsed basmati rice and boil 6–8 minutes until the grains are tender on the outside with a slight bite inside. Drain well, return to the pot, dot with butter, cover, and steam on low 20 minutes.

4. 4

   Make the egg mayonnaise salad: chop the peeled eggs into 8–10 mm pieces. In a bowl, mix mayonnaise, mustard (if using), 3 g salt, and pepper until smooth. Fold in chopped eggs and parsley gently so the pieces stay distinct. Cover and refrigerate at least 15 minutes for a firmer, scoopable texture.

5. 5

   Prepare the cucumber-tomato salad: combine diced cucumber and tomatoes in a bowl. Whisk olive oil, vinegar, 3 g salt, and pepper, then toss with the vegetables. Let sit 10 minutes at cool room temperature, then drain off excess liquid right before plating to keep the platter tidy.

6. 6

   Cook the mushrooms: heat 15 ml olive oil in a skillet over medium-high heat. Add mushrooms and sauté 6–8 minutes until their moisture evaporates and edges brown. Add garlic and cook 45 seconds until fragrant. Off the heat, stir in 10 ml vinegar, 2 g salt, and pepper; cool to room temperature.

7. 7

   Fry the eggplant: heat 250 ml neutral oil in a wide pan to 175°C. Lightly coat eggplant with flour, shaking off excess. Fry in batches 4–5 minutes, turning, until deep golden. Drain on a rack or paper towels. If desired, sprinkle with 5 ml vinegar while hot for a bright, savory finish.

8. 8

   Assemble the four-compartment platter: place the egg mayonnaise salad, cucumber-tomato salad, vinegar mushrooms, and fried eggplant into separate sections of a compartment tray. Keep wetter items away from the eggplant. Garnish with a little extra parsley if desired. Serve with warm rice on the side or in a central bowl.