Best Saffron Rice Or Tacheen Recipes

SAFFRON RICE OR TACHEEN

Steps:

• Rinse rice several times.
• Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water.
• Bring to a boil, then simmer with the pan covered about 15 to 20 minutes or until the rice is firm, but not mushy.
• Pour out any remaining water (if any) and set aside.
• Beat the eggs, yogurt, saffron water, and oil together.
• It should look like a creamy yellow sauce.
• Add rice and stir until all rice is coated with sauce.
• Turn into a 2 quart greased pyrex bowl or a 9 x 9 glass baking dish.
• Bake at 400 degrees for 40 minutes.
• Let cool about 10 minutes.
• Loosen sides and invert onto serving dish.
• The outside will be a nice brown.
• Garnish with green and red grapes or lettuce or anything else you might wish.

TACHEEN (FROM THE BOOK ROSEWATER AND SODA BREAD BY MARSHA MEHRAN

Steps:

• 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.
• 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.
• In a non-metallic bowl, whisk eggs and remaining saffron water. Add yogurt, salt, and pepper. Add chicken and spinach mixture. Mix well.
• 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.
• Mix almonds and honey. Layer over top of rice. Cover with aluminum foil. Bake for 1 1/2 hours. Remove from oven.
• Let cool for 15 minutes. Remove foil and cover with a large plate or platter. Carefully but quickly, turn the casserole upside down. Tacheen!