Vegetarian (or not) Tahchin – Crispy Persian Rice

WHY I LOVE THIS RECIPE: I like this meal-in-one rice dish. It is so easy to use leftover veggies with it or cooked fresh.

Vegetarian (or not) Tahchin Crispy Persian Rice

Servings: 4 servings

Author: Beverly Sandock

Print Recipe

Ingredients

• 1 small eggplant, sliced ¼ inch thick
• 1 ½ tsp salt
• 3 cups cooked Basmati rice
• 1 egg
• ¼ cup plain Greek yogurt
• 1 tsp paprika
• 1 tsp turmeric
• 1 Tbsp lemon juice
• olive oil
• 3 Tbsp saffron strands
• nuts for garnish

Instructions

• Preheat oven to 350°.
• If using eggplant, salt and let it drain for 15 minutes. Pat dry.
• Mix rice (and I use microwaveable Basmati rice packages), egg, yogurt, paprika, turmeric together in a bowl.
• Brush a 9 inch pie plate with olive oil. Pour half the rice into the pie plate. Top with eggplant slices. (See note for chicken filling,)
• Top with remaining rice mixture.
• Bake uncovered for 40 minutes.
• Garnish with nuts and saffron strands.

Notes

I made this with leftover slightly shredded chicken and sauteed onions. 

 

 

 

 

 

 

 

This recipe is adapted from Persian Delicacies Jewish Foods for Special Occasions by Angela Cohan