Tah chin (yogurt~ lamb & rice)
Yogurt Lamb Rice Iranian
Last updated 6/12/2012 1:26:08 AM. Recipe ID 60388. Report a problem with this recipe.
Title: Tah chin (yogurt~ lamb & rice)
Categories: Lamb, Meats, Iranian
Yield: 6 Servings
-JUDI M. PHELPS
2 lb Lean lamb from leg
2 1/2 c Yogurt
Freshly ground black pepper
1 ts Turmeric OR
1/2 ts Saffron threads
3 c Basmati rice
8 c ;water
2 Egg yolks
1/4 c Ghee or butter; melted
1 tb ;hot water
Cut lamb into 1-1/4 inch cubes. Combine in a bowl with 2 cups
yogurt, 2 teaspoons salt, a good grinding of black pepper and the
turmeric or pounded saffron threads. Cover and marinate in
refrigerator for 6 hours or overnight.
Pick over rice and wash well until water runs clear. Boil water, add 2
tablespoons salt and the rice, stir and return to the boil. Leave
uncovered and boil for 5 minutes. Drain in colander or large sieve.
Beat egg yolks in a bowl, stir in 1/2 cup yogurt and 1-1/2 cups of the
rice. Place melted ghee and hot water in a 10-cup casserole or Dutch
oven. Swirl to coat sides. Spread egg, yogurt and rice mixture evenly
Arrange half the lamb cubes over this with some of the yogurt
marinade. Add a layer of rice, remaining lamb mixture, and all but
1/2 cup of marinade. Top with remaining rice and spread reserved
yogurt marinade on top. Cover casserole or Dutch oven with lid and
cook tah chin in a moderate oven for 1-1/2 hours.
Spoon rice and lamb mixture into center of serving dish. Lift off
crusty layer from bottom of dish and break into large pieces. Arrange
around edge of dish. Alternatively if a Dutch oven has been used,
place on cold surface or in cold water for 5-10 minutes, run a knife
blade around edge of contents and invert serving dish on top. Tip
upside down so that contents can come out like a cake. Cut in wedges
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