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Tah chin
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Total Time: 3 hours 50 minutes
Irresistible Persian dish: Layered lamb and rice with crunchy crust and melt-in-your-mouth texture. Affordable lamb neck fillet adds rich flavor, perfect for slow cooking.
Ingredients:
2red onions
2cloves of garlic
1bunch of fresh flat-leaf parsley
olive oil
850 g lamb neck fillet cut into 2 to 3cm pieces
2½ teaspoons ground cumin
1½ heaped teaspoonsground coriander
1organic lamb or beef stock cube
500 g white basmati rice
25 g unsalted butter
1 large free-range egg
250 ml natural yoghurt plus extra to serve
1lemon
1handful of pomegranate seeds
Instructions:
Peel and finely slice the onions and garlic, then chop the parsley. Heat oil in a pan and sauté the onions until soft and sticky. Add the lamb, cumin, coriander, and garlic, and cook until browned. Add a stock cube and boiling water just enough to cover the meat. Season and simmer covered for 1½ hours until tender. Boil off excess liquid, stir in half of the parsley, and season. Start the rice by boiling it until almost cooked, then drain and cool. Mix yoghurt, egg, and lemon juice, reserving a quarter. Combine the rest with half the rice. Preheat the oven to 190ºC/gas 5. Layer the yoghurty rice and lamb in a pan. Top with remaining rice mix. Bake covered for 1 hour, then uncovered for 45 minutes to 1 hour. Allow to cool slightly, then invert onto a platter. Serve with parsley, pomegranate seeds, and extra yoghurt.