Rice studded with pistachios, almonds, barberries, or other sweet dried fruits is often part of the Persian celebration table.

Here, a saffrony rice mixed with apricots, chickpeas, and almonds, a dish based on that rice, is stuffed into eggplant shells, along with the sauteed flesh, to make a vegetarian entree. You could also serve it beside grilled lamb or other meats.

The stuffed shells are baked to heat them for dinner the first night. Leftovers are chopped and presented in lettuce cups. Add a spoonful of herb-flavored yogurt to make this no-cook meal for a warm night.

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Shopping list

(For stuffed eggplant, lettuce wraps)

1 cup plain yogurt

6 small eggplants (6 inches each)

1 medium onion

8 large Boston lettuce leaves

½ bunch fresh parsley

Few sprigs fresh mint

Salt and pepper

¾ cup olive oil

½ cup basmati rice

⅛ teaspoon saffron threads

¼ teaspoon ground cinnamon

12 dried apricots

1 can (15 ounces) chickpeas

⅓ cup sliced almonds

4 pita rounds