Tacheen (From the Book Rosewater and Soda Bread by Marsha Mehran

Whitney Donohue's Note:

I wanted to save this recipe because it sounds yummy and I have to return the book to the library. :)

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 8 cups water
• 4 cups basmati rice
• 4 tablespoons olive oil
• 3 lbs boneless chicken breasts, cut in strips
• 2 medium onions, chopped
• saffron water (4 strands saffron dissolved in 8 tablespoons hot water)
• 7 eggs
• 2 teaspoons turmeric
• 1/2 lb baby spinach
• 1 1/2 cups Greek yogurt
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup slivered almond
• 1 cup honey

Directions:

1. Bring water to boil in a large pot. Add rice and cover. Lower heat and simmer for 15 minutes, or until rice is tender. Drain any remaining water and set aside.
2. Heat olive oil in a large frying pan. Add chicken, onions, and half the saffron water. Saute for 15 minutes on medium heat, stirring occasionally. Add turmeric and spinach and saute for 5 minutes. Set aside.
3. In a non-metallic bowl, whisk eggs and remaining saffron water. Add yogurt, salt, and pepper. Add chicken and spinach mixture. Mix well.
4. Preheat oven to 350°F Grease a 9x13 inch casserole. Spoon in 1/3 of the rice, patting it down evenly. Add half the chicken/spinach mixture. Layer again with 1/3 of the rice. Add remaining chicken. Add remaining rice.
5. Mix almonds and honey. Layer over top of rice. Cover with aluminum foil. Bake for 1 1/2 hours. Remove from oven.
6. Let cool for 15 minutes. Remove foil and cover with a large plate or platter. Carefully but quickly, turn the casserole upside down. Tacheen!

Reviews

[julid210]

I had to try this too. The original recipe calls for 7 eggs, and I added some salt to the rice cooking water. I halved the recipe and it filled a 9 x 13 pan, which I inverted into a roasting pan since I didn't have a platter that big. If you make the whole recipe, have a huge pan and a very hungry crowd. Unfortunately, it was really bland. I'm not familiar with Persian food. I kept thinking there must be some kind of relish, sauce, or accompanyment to spice it up.