Tah Chin is a beloved Persian dish that transforms simple ingredients into a culinary masterpiece. Layers of saffron-infused basmati rice and tender, yogurt-marinated lamb cubes are baked together in a Dutch oven or casserole. The magic happens when the dish is inverted, revealing a stunning, golden-brown crust made from egg yolks and yogurt that clings to the fluffy rice. This dish offers a delightful contrast of textures: the crisp, savory bottom layer against the soft, aromatic interior. It is perfect for special occasions or when you want to impress guests with a hearty, flavorful main course that feels both comforting and elegant.
Tah Chin (Yogurt Lamb & Rice)
Description
Tah Chin is a beloved Persian dish that transforms simple ingredients into a culinary masterpiece. Layers of saffron-infused basmati rice and tender, yogurt-marinated lamb cubes are baked together in a Dutch oven or casserole. The magic happens when the dish is inverted, revealing a stunning, golden-brown crust made from egg yolks and yogurt that clings to the fluffy rice. This dish offers a delightful contrast of textures: the crisp, savory bottom layer against the soft, aromatic interior. It is perfect for special occasions or when you want to impress guests with a hearty, flavorful main course that feels both comforting and elegant.Ingredients
Directions
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Cut the lamb into 1-1/4 inch cubes.
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In a bowl, combine the lamb with 2 cups of yogurt, 2 teaspoons salt, black pepper, and turmeric or pounded saffron threads.
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Cover and marinate in the refrigerator for at least 6 hours or overnight.
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Pick over the rice to remove impurities, then wash well until the water runs clear.
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Bring 8 cups of water and 2 tablespoons of salt to a boil in a large pot.
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Add the washed rice, stir, and return to a boil.
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Leave uncovered and boil for 5 minutes until rice is parboiled.
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Drain the rice thoroughly in a colander or large sieve.
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Beat the egg yolks in a bowl, then stir in 1/2 cup of yogurt and 1-1/2 cups of the parboiled rice.
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Place melted ghee and hot water in a 10-cup casserole or Dutch oven.
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Swirl the liquid to coat the sides of the dish evenly.
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Spread the egg, yogurt, and rice mixture evenly over the base of the dish to form the crust.
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Arrange half of the marinated lamb cubes over the base layer, spreading some of the yogurt marinade around them.
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Add a layer of the remaining plain rice, followed by the rest of the lamb mixture.
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Pour all but 1/2 cup of the remaining yogurt marinade over the lamb.
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Top with the remaining rice and spread the reserved 1/2 cup of yogurt marinade on top.
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Cover the casserole or Dutch oven with a lid and bake in a moderate oven (350F/175C) for 1-1/2 hours.
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Remove from oven and let stand for 5 minutes.
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To serve, place a large serving dish upside down over the casserole.
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Invert carefully so the contents flip out like a cake, revealing the golden crust on top.
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Cut into wedges to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 752.9kcal
- % Daily Value *
- Total Fat 48.3g75%
- Saturated Fat 20.9g105%
- Cholesterol 221.7mg74%
- Sodium 217.4mg10%
- Total Carbohydrate 11.7g4%
- Dietary Fiber 0.0g0%
- Sugars 11.7g
- Protein 64.7g130%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
