Classical Tah Chin is a “party” polou, also served for very special guests.
?3 cups yogurt
?1/2 pound lamb or veal shank or round
?1 teaspoon #saffron
?6 tablespoons melted butter or any good oil
?1 1/2 pounds long-grained rice
?Salt and pepper to taste
Season 1, 1/2 cups of the yogurt with salt, pepper, and 1/2 teaspoon of the saffron.
Cut the meat into large cubes and soak it in the seasoned yogurt for 5 to 10 hours.
Cook the rice in the boiling water for 5 minutes only, it must not be soft,
Rinse rice and drain.
Beat the eggs and mix with 1/2 cups of the yogurt and 1 cup cooked rice.
Coat the inside of a deep casserole with melted butter mixed with 1 tablespoon hot water and put the rice-yogurt mixture in the bottom for a crusty layer.
Put a layer of meat over this and add 2 to 3 tablespoons yogurt in which meat was soaked.
Then add a cup of rice, repeat the layers of meat, yogurt, and rice, ending with rice and pour any remaining yogurt over the top.
Make a hole in the center, cover and bake in a preheated 350° oven for 45 minutes.
To serve, spoon the soft rice and meat onto a serving platter and place the crispy-crunchy layer on top.
Sprinkle with the remaining saffron mixed with a little water and melted butter or oil.
Note: if desired, 1/2 pound fresh spinach may be washed, chopped, drained and fried in 1 tablespoon butter
Add the spinach to the meat and yogurt mixture and when making the layers, put some of the spinach over the meat, then yogurt and the rice.
Taste Different, Feel Different With GoldSpice Saffron