28 June 2012

Persian spinach Tah-chin~baked rice in yogurt custard


*****************************************************************************
Update:
 3 recent tahchin recipes could be found here.:
update end:
*****************************************************************************
Tah-chin is rice baked in yogurt custard. I have written about Tah-chin in so many posts like this or this. Being an all time Persian favorite, Spinach tah-chin is traditionally baked on the bottom of pan while steaming the rice(Dum cooking). Inspired by French cooking techniques, I give a modern twist to this classic dish. Please note that this is not the traditional way of cooking this dish.


Ingredients:
For the chicken mixture:
4 chicken thighs
salt and pepper to season
2 TBSP butter
1 medium red onion, finely chopped
250 gr spinach
Juice of two key limes
For the yogurt custard:
1 1/2 cup Jasmine or Basmati rice, Boiled in plenty of salted water until semi-cooked and then drained
3/4 cup low fat yogurt
1 TSP sugar
1 TBSP of rich saffron solution
Pinch of nutmeg
Dash of oil if the custard is too thick



Debone the thighs and reserve the skin. Finely chop the onion


Saute the onion in butter. When translucent, add the spinach and increase the heat to high. Wilt  and season with salt, pepper and lime juice. set a side to cool.

Season the meet with salt and pepper and process to a course pate. Make the custard by combing all the ingredients. When adding the rice, if the mixture is thick and hard to stir, add a dash of oil.

In a third bowl, mix half of the rice with half the meat pate.

Preheat the oven on 220C(~430F). In a 20x30 cm pan spread out the rice layer. Then, a layer of the meat pate.

The third layer would be the mixed layer.

And finish it up with whatever is left.

To get crispy skin, I covered the rice with the skins and seasoned them with plenty of salt. Make sure the skin is completely dry. 

Bake on the middle rack for 30 to 40 minutes or until the skin is golden brown and the rice is crispy.

Remove from the pan, cut and serve

5 comments:

Behzad said...

This is the first time i see Ta-chin with spinach???!!!

Doozel said...

It is actually very popular.

June said...
This comment has been removed by the author.
June said...

This is the first time I see Tahchin without eggs. Is it really stick together with only yoghurt 😳

Doozel said...

Yes It does. Yolk is just fat and could be replaced by oil