Tacheen From The Book Rosewater And Soda Bread By Marsha Mehran Recipes
TACHEEN (FROM THE BOOK ROSEWATER AND SODA BREAD BY MARSHA MEHRAN
I wanted to save this recipe because it sounds yummy and I have to return the book to the library. :)
Provided by Whitney Donohue
Categories One Dish Meal
Time 1h45m
Yield 8-12 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 985.9, Fat 36.6, SaturatedFat 7.9, Cholesterol 294, Sodium 786.5, Carbohydrate 113.5, Fiber 6, Sugar 37.9, Protein 52.5
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