Persian up-side-down Tahchin served with yogurt and saffron custard broiled salmon

March 21, 2020

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here: https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

The Persian classic dish, Tah-chin, could be described as is rice which is cooked in a yogurt custard. . Presented here is a modern twist to the classical method; an upside down version, made by broiling yogurt custard topped rice. The final dish is elegant and visually appealing.

Ingredients:
The custard:
1/2 cup 2% Greek yogurt
3 TBSP butter, melted
2 egg yolks
1 TSP rich saffron solution
Pinch of nutmeg
1 TSP light brown sugar
Salt and white pepper to season.
The rest of the dish:
1 cup Jasmine rice (fully cooked)
2 serving pieces of good quality salmon