This recipe is from Iran made with an extraordinary spice (saffron) to deliver beautiful exotic dish. I took Tachin to all my kid’s school potlucks, and it was the most wanted items and talked recipes.
- 2 cups basmati or long grain rice
- 4 tablespoon yogurt
- 1/2 teaspoon saffron
- 2 eggs
- olive oil
- black pepper
Beat eggs in a mixing bowl. Stir in yogurt,salt and pepper. Dissolve saffron in two tablespoon of hot water and add it to the yogurt mixture. Put it aside.
Place your rice in a large bowl. Wash rice a few times until the water looks clear. This is a very important step to remove the starch from the rice. Bring salted water to a boil, place the rice in the boiling water and cook for about 10 minutes. Make sure you stir the rice twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Taste your rice. The grains should be soft on the outside but still firm in the center. Drain and rinse with cold water to stop additional cooking.
Add the rice to the yogurt mixture and mix them very well. Return the saucepan to the heat and add couple of tbsp olive oil with 2 tbsp of water till you hear sizzling sound. Add the rice mixture to the pan, poke one or two holes in the rice with the handle of a wooden spatula. This is done for steaming purposes. Add 2-3 tbsp of olive oil on top.
Cover and cook on high for 2-3 minutes unit rice is steaming, then reduce the heat to medium low and place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 40-45 minutes.
Place an inverted large dish over the pot and turn it over. The contents should fall on the dish in one piece look like a beautiful cake!
Facts about Saffron: Saffron, is the most expensive spice in the world and is native to the Mediterranean area. It cost about $600 to $2000 per pound.
This spice is low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin B6, Iron and Potassium, and a very good source of Vitamin C, Magnesium and Manganese.
Ground the flower of saffron by using coffee grinder and store it in a cool and dark area. At the time of the cooking add a pinch of saffron to a 1/4 cup of hot water, steep; add this water to the recipes.
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