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 oil and finely chopped onions. Cover the meat with water, add salt and cook until the chicken is cooked and in the pot there will be at least a scant glass of cooking sauce, which you will set aside. Dissolve the saffron in hot water and mix half of it with half of the 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 (better one day if possible). Boil the rice in salted water and drain it al dente. Place a mixture of a few handfuls of rice, 1 beaten egg yolk, 6-7 tablespoons of oil and a few tablespoons of yogurt in which you have macerated the meat on the bottom of a high-sided pan. Mash it well with the back of a spoon. Now place a few pieces of meat on top and cover with more white rice. Finally the remaining meat and, on top, the rest of the rice. Press the rice well with the back of the spoon, so that it compacts well with the meat. Now mix the cooking sauce of the chicken you had set aside with the remaining saffron, a few tablespoons of oil and the remaining yogurt mixture. Sprinkle the rice with this sauce. Cover the pot and place it to cook in the oven at 250 ° C or on the gas over a very low flame and using a mesh. Cook for about 1 hour and 30 '. The slower the cooking, the better the rice will compact so that, once ready, it will be enough to invert the pot on the serving tray to have a very firm flan that you will cut into slices.

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Tahcin and barreh