Skip to main content

Featured Post

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:  

Modern persian cuisine case 5: Corned beef Tah-chin

Tah-chin as I described in case1, is baked rice with saffron and yogurt. Here I cook it with my favorite, corned beef. I really like the texture, taste and specially color of corned beef. The long process of curing in brine seems to do a nice job on the texture and taste and the pink color is achieved by adding some chemicals to the brine. Use the best kind of corned beef you can find either canned or fresh to get the best results.
Here are the ingredients:

1/2 cup of yogurt
1 egg yolk
2 TBSP melted butter
1 TSP sugar
1 TSP thick saffron solution
pinch of nutmeg
1 TSP salt
1 can of corned beef
1 cup of Basmati rice

Instead of using corned beef, I tried to cook this dish with meatballs and I did not like it for two reasons; first , color of the meat is not as good as that of corned beef and second, the juice from meatball will also damage the color of rice which should be shiny yellowish.The taste though, could be better if you do a nice job with your meatballs.
To make the baking mixture, preheat the oven, combine the first 7 ingredients and mix well. Semi-cook the rice in plenty of water and strain. Mix the rice with the yogurt mixture.
 You do not need to grease the baking vessel. just fill them up with rice mixture and put a piece of meat in the middle. To prevent from burning, make sure that meet is not in direct contact with the vessel. I also roasted some potatoes as a side. Bake in 450 for around 30 minutes(depending on your vessel shape and thickness)
 My second side was a sweat and sour ratatouille.

 The following pictures belong to my first try out where I decided to served with ratatouille skewers. I did not like the presentation but I upload the picture here to show you the beautiful section of the rice bakes.

I kinda feel that I did a nice job in this post!