Baked Saffron Yogurt Rice with Spinach

Name: Baked Saffron Yogurt Rice with Spinach (Tah-chin-e esfenaj)
Prep time: 1 h
Cook time: 2 h 15 min
Total time: 3 h 15 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 teaspoon ground saffron dissolved in ¼ cup (60ml) orange blossom water; ½ teaspoon sea salt; 1½ cups (360 g) plain yogurt; 1 teaspoon ground saffron dissolved in ¼ cup (60ml) orange blossom water; ½ teaspoon ground nutmeg; 1 teaspoon turmeric; 1 teaspoon sea salt; ½ teaspoon freshly ground pepper; 2 pounds (900 g) fresh spinach, chopped, or 1 pound (450 g) frozen, squeeze out any water; 2 cups (350 g) pitted prunes; 1 cup (240 ml) oil, (225 g) butter, or ghee*; 2 pounds (900 g) fresh spinach, chopped, or 1 pound (450 g) frozen, squeeze out any water; 1 cup (240 ml) oil, (225 g) butter, or ghee*; 1 cup (240 ml) oil, (225 g) butter, or ghee*; 3 egg yolks, beaten; 3 cups (600 g) long-grain basmati rice; 2 pounds (900 g) boned leg or shoulder of lamb, or chicken thighs, cut in 2-inch/5cm pieces; 2 pounds (900 g) boned leg or shoulder of lamb, or chicken thighs, cut in 2-inch/5cm pieces; 1 large onion, peeled and sliced; 2 cloves garlic, peeled and sliced

Tah-chin-e esfenaj

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meat

2 pounds (900 g) boned leg or shoulder of lamb, or chicken thighs, cut in 2-inch/5cm pieces
1

Asia
Iran
Main course
Gluten-free
Southeast Asia

Method

To cook the meat: In a medium-sized Dutch oven, place the lamb, onion, garlic, salt, pepper, nutmeg, turmeric, and 1 cup water (do not add water if using chicken). Cover and cook over low heat for 1 hour for lamb—½ hour for chicken. Uncover, raise heat to medium and continue to cook until all the juice has been absorbed. Remove from heat and allow to cool.
Clea