 |
SAFFRON RICE OR TACHEEN
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Basmati rice
1/2 ts Saffron (either
Powdered or threads-
Let soak in 1 T. hot
Water for a few minutes)
3 Eggs
1 c Plain yogurt
1/3 c Oil
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 15-20 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
withsauce.. Turn into a 2 quart greased pyrex bowl or
a 9x9 glass baking dish. Bake at 400 degrees (F)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 chicken
or lettuce or anything else you might wish.
note: the original recipe called for diced chicken
stirred into the mix, but that didn't work well for
us. One boy wouldn't eat chicken for 5 years after
that. But he loves the rice!
Julie Kunkel
Seattle, Washington
- - - - - - - - - - - - - - - - - -
|
