Tahchin Recipe

Classical Yogurt Polou (Tahchin)

Ingredients:

3 cups yogurt

Salt and pepper as desired

1 ½ teaspoon of saffron

2 lbs. of long-grained rice

1 lb. lamb or veal shank

2 eggs

6 tablespoons of vegetable oil

Preparation:

Season 1½ cups of yogurt with salt, pepper, and 1½ teaspoons of saffron. Cut the meat into large cubes and bathe it in the yogurt mixture for 5-8 hours. Then cook rice according to directions for chelou, but undercook so it’s very soft. Beat eggs and mix ½ cup of yogurt and 1 cup cooked rice. Coat the bottom of a baking dish with melted butter mixed with 1 tablespoon of water before putting the rice-yogurt mixture in bottom of the pan. Put meat over rice and add 2-3 more tablespoons of yogurt on top. Then add another cup of rice. Repeat steps of meat, yogurt and rice and pour remaining yogurt on top. Finally, bake in a preheated 350-degree oven for 45 minutes. Let cool for 10 minutes before sprinkling remaining saffron on top and more melted butter if desired.


This recipe and others can be found at www.cookpersian.com