Tahcin and barreh

Tahcin and barreh

Yogurt lamb flan

Ingredients for people 8

• 750 g of basmati rice
• 450 g of lamb (or chicken without skin and boned)
• 500 g of natural whole yoghurt
• 1 teaspoon of powdered saffron pistils and dissolved in 4 tablespoons of hot water
• 2 garlic cloves
• 2 finely sliced ​​onions
• 1 teaspoon of cumin seeds
• 4 whole eggs
• Salt
• Pepper
• Oil

Preparation

Brown the meat cut into small pieces with finely chopped oil and onions. Cover the meat with water, salt and cook until the chicken is cooked and in the pot there will be at least a small glass of cooking sauce, which you put aside. Dissolve saffron in hot water and mix half with half of yogurt. Salt and pepper the second half of the saffron, adding it to 3 egg yolks and the remaining half of the yogurt. Leave the meat to marinate in this sauce for a few hours (preferably one day if possible). Boil the rice in salted water and drain it al dente. Arrange on the bottom of a pot with high sides a mixture consisting of a few handfuls of rice, beaten egg yolk 1, 6-7 tablespoons of oil and a few tablespoons of yogurt in which you have macerated the meat. Mash it well with the back of a spoon. Now place some pieces of meat on top and cover with other white rice. Finally the remaining meat and, above, the rest of the rice. Press the spoonful of the rice well together, so that it compacts well with the meat. Now mix the cooking sauce of the chicken that you had put aside with the remaining saffron, a few tablespoons of oil and the remaining mixture of yogurt. Sprinkle the rice with this sauce. Cover the pot and place it to bake in 250 ° C oven or on a very low flame gas and using a retina. Cook for about 1 now and 30 '. The slower the cooking, the better the rice will be composted so that, once it is ready, it will be enough to turn the pot upside down on the serving tray in order to have a very firm casserole that will cut into slices.

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Tahcin and barreh