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Layered Persian Yogurt Rice

Amazing Layered Persian Yogurt Rice 1 Hour

  • Author: basmer1517
  • Total Time: 2 hours 15 minutes
  • Yield: 6 generous portions 1x
  • Diet: Vegetarian

Description

A regal Layered Persian Yogurt Rice with Lamb Filling, known as Tahchin-e Goosht, features saffron-infused lamb nestled within fluffy, yogurt-enriched saffron rice, baked to create an iconic crispy tahdig.

Ingredients

Scale
  • 3 cups basmati rice
  • 2½ cups plain whole milk yogurt
  • 3 large egg yolks
  • 1½ teaspoons sea salt
  • ½ teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground saffron bloomed in 2 tablespoons hot water
  • 1 tablespoon melted butter or ghee
  • 1 tablespoon vegetable oil
  • 1½ pounds boneless lamb shoulder or leg, cut into small cubes
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • Optional Garnishes: barberries, slivered almonds or pistachios, chopped fresh parsley or mint, additional bloomed saffron

Instructions

  1. Rinse the basmati rice until the water runs clear. Boil salted water and parboil the rice for 5-6 minutes until slightly tender. Drain and set aside.
  2. Heat oil in a saucepan. Cook diced onions until golden. Add garlic, turmeric, cumin, and cinnamon; sauté briefly.
  3. Add lamb cubes, salt, and pepper. Brown the meat. Stir in tomato paste and water. Cover and simmer for 45 minutes until lamb is tender and sauce is reduced. Let cool slightly.
  4. In a large bowl, whisk together yogurt, egg yolks, salt, pepper, turmeric, cinnamon (if using), and bloomed saffron.
  5. Gently fold the parboiled rice into the yogurt mixture until coated.
  6. Preheat oven to 375°F (190°C). Brush a non-stick pot with butter and oil.
  7. Spoon half of the yogurt-rice mixture into the pot, pressing firmly for the bottom layer.
  8. Spread the lamb filling evenly over the rice.
  9. Top with the remaining rice mixture and smooth it out.
  10. Cover the pot tightly with a lid or foil. Bake for 1 hour.
  11. Remove the lid and bake for another 15-20 minutes to crisp the top layer.
  12. Let the dish cool for 10-15 minutes before inverting it onto a serving plate.
  13. Garnish with barberries, herbs, nuts, and extra saffron water.

Notes

  • This Persian yogurt rice dish is rich and complete.
  • It pairs well with yogurt-based sides like mast-o-khiar (cucumber yogurt salad).
  • Serve alongside Persian herb stew with yogurt (Ghormeh Sabzi) for a richer meal.
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Persian

Nutrition

  • Serving Size: 1/6th of the dish

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Find it online: https://www.recipesmollybaz.com/layered-persian-yogurt-rice/