Monday, September 24, 2012

Tacheen - Almond, Pomegranate and Coriander

Basmati Rice
1 tbsp butter
1 tbsp olive oil
Handful of green beans from the garden.
Toppings of your choice (see below)

Place rice (about 3 cups for 4 people) in saucepan and rinse will water runs clear.
Fill rice saucepan with water again and add a pinch of salt.
Bring rice to boil on stove till just slightly cooked (still has a slight hardness to it)
Remove rice and strain.
Place butter and olive oil in pan (*non-stick deep saucepan is important)
Add 2 tbsp water and swirl round the bottom.
Pack half the strained rice into the base and press down.
Pile the rest of the rice in a pyramid over the base and make a few deep holes to allow steaming.
Cover with a lid and bake in the oven for up to 1 hour.
Add green beans to the top 5 minutes before serving to steam them.

To serve, upturn the Tacheen onto a wide plate and observe the amazing "Tahdeeg" the crust!
(In ancient persian feasts this was fought over for its deliciousness!)

Place lovely toppings over the crust - pomegranate seeds, fresh coriander,
roasted pine nuts and pistachios and a few cranberries.
It is also lovely served with fresh yoghurt and mint.

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