Persian shepherd's pie (Tah chin) from The New Persian Kitchen by Louisa Shafia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on July 09, 2014

    I cheated a lot with this recipe. In spite of being called a one-pot meal in the head notes, this has many components and make ahead steps- marinating chicken in saffron yogurt overnight, roasting potatoes, par-boiling rice. Instead I used left over roasted potatoes and carrots, already cooked lamb pieces mixed into the saffron yogurt for a quick dip not a marinade and managed to make it and serve it the same night. Using a cast iron skillet did achieve the 'tahdig'- crispy rice crust that I've never before gotten right. The flavors of the yogurt, saffron and lemon make this true comfort food.

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