12 August 2011

Persian Salmon and dill Tah-chin(baked rice in sour cream custard)


Here I have a rather unconventional Tahchin(Also Tah-chin,ته چین )Tahchin-as I have mentioned several times- is rice, cooked in a yogurt custard; conventionally served with chicken. It is either baked or slow cooked in a pan along with rice and during dum process.To read more about Tahchin and Persian style of cooking rice, you might want to see this or that posts! Pondering the wider implications of the word 'unconventional' I just used, one will quickly realize that this Tahchin has sour cream and fish; not the most Persian ingredients ever. Anyways! should you have some doubts about using the word unconventional, feel free to use the word fusion!



Ingredients:
1/2 cup sour cream(or whole fat Greek yogurt)
1 egg yolk
1 TBSP rich saffron solution
1 TBSP butter, melted
1 TSP sugar
pinch of nutmeg and salt and white pepper to season
1/2 cup salmon, chopped into small cubes
1 TBSP chopped dill
1 cup rice, semi-cooked and drained
I made the custard by combining the first 6 ingredients 
I cut a nice fillet out of the fish and left the trimming parts for the rice.

I combined chopped dill and salmon pieces
I strained the rice when al-dente . Then mixed with the custard 
Using a silicon mold, I cooked the rice for 20 minutes in  pre-heated 200 degree C oven
A piece of salmon with crispy fried skin! to complete the dish 
What could be better than that?

This is indeed, the comfort food style version from my first try out

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