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Tah Chin (Yogurt Lamb & Rice)

Tah Chin (Yogurt~ Lamb & Rice recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 752.9
Dietary: Gluten-free
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
  • 2 lbs Lean lamb from leg
  • 2 1/2 cups Yogurt
  • 1 teaspoons Salt (for marinade)
  • 1 teaspoons Freshly ground black pepper
  • 1 teaspoons Turmeric OR 1/2 teaspoon Saffron threads
  • 3 cups Basmati rice
  • 8 cups Water
  • 1/4 cups Ghee or butter; melted
  • 1 tablespoons Hot water
  • 2 tablespoons Salt (for boiling rice)
Directions
  1. 1
    Cut the lamb into 1-1/4 inch cubes.
  2. 2
    In a bowl, combine the lamb with 2 cups of yogurt, 2 teaspoons salt, black pepper, and turmeric or pounded saffron threads.
  3. 3
    Cover and marinate in the refrigerator for at least 6 hours or overnight.
  4. 4
    Pick over the rice to remove impurities, then wash well until the water runs clear.
  5. 5
    Bring 8 cups of water and 2 tablespoons of salt to a boil in a large pot.
  6. 6
    Add the washed rice, stir, and return to a boil.
  7. 7
    Leave uncovered and boil for 5 minutes until rice is parboiled.
  8. 8
    Drain the rice thoroughly in a colander or large sieve.
  9. 9
    Beat the egg yolks in a bowl, then stir in 1/2 cup of yogurt and 1-1/2 cups of the parboiled rice.
  10. 10
    Place melted ghee and hot water in a 10-cup casserole or Dutch oven.
  11. 11
    Swirl the liquid to coat the sides of the dish evenly.
  12. 12
    Spread the egg, yogurt, and rice mixture evenly over the base of the dish to form the crust.
  13. 13
    Arrange half of the marinated lamb cubes over the base layer, spreading some of the yogurt marinade around them.
  14. 14
    Add a layer of the remaining plain rice, followed by the rest of the lamb mixture.
  15. 15
    Pour all but 1/2 cup of the remaining yogurt marinade over the lamb.
  16. 16
    Top with the remaining rice and spread the reserved 1/2 cup of yogurt marinade on top.
  17. 17
    Cover the casserole or Dutch oven with a lid and bake in a moderate oven (350F/175C) for 1-1/2 hours.
  18. 18
    Remove from oven and let stand for 5 minutes.
  19. 19
    To serve, place a large serving dish upside down over the casserole.
  20. 20
    Invert carefully so the contents flip out like a cake, revealing the golden crust on top.
  21. 21
    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.

Keywords: tah chin, persian rice, lamb curry, yogurt marinade, basmati rice, crispy crust, iranian food, middle eastern, baked rice, lamb cubes, saffron rice, comfort food, main course, ghee, egg yolk crust, marinated lamb, rice casserole
Read it online: https://www.chefs-mate.com/recipe/tah-chin-yogurt-lamb-rice/