10 August 2011

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


Being a Persian classic dish, Tahchin(Also Tah-chin,ته چین ) is rice, cooked in a yogurt custard; traditionally. 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!. Here however, I shall give a modern twist to the classical method, by broiling the rice topped with a rather richer custard than the original. The final dish came out elegant and visually appealing.


Ingredients:
For the custard:
1/2 cup 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 of cooked rice
2 serving pieces of good quality salmon
pieces of tomato to garnish


I made the custard by combining all the ingredients and marinated the fish for 15 mins in that

Using pastry rings, I formed to rice piles at each end of the dish 
Leaving one of the piles intact , I poured generous amount of custard on the fish and the other pile. the intact one will result to up-side-down tahdig
I broiled the dish for 10 minutes and from around 10 cm spacing 

Nice and medium rare!

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