Tah chin (yogurt~ lamb & rice)
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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.
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      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
           ;salt
           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
  over base.
  
  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
  to serve.
  




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Recipe ID 60388 (Apr 03, 2005)

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