Baked saffron yogurt rice with spinach (Tah-chin-e esfenaj) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 284) by Najmieh Batmanglij

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Notes about this recipe

  • Eat Your Books

    Can substitute boned lamb shoulder or chicken thighs for lamb legs; and butter or ghee for oil. See recipe for variation.

  • ashallen on October 17, 2019

    This was a nice dish - we made the version with chicken thighs. I'm always fond of rice baked with chicken since it gets really luscious from absorbing chicken juices while in the oven. This recipe also adds a luxurious amount of butter/ghee/oil. Recipe specifies use of a 4 quart pyrex dish (=10x15-inch). I only had a 3 quart (9x13-inch) dish, so I made a 3/4 version to fit in the smaller dish - worked fine. I further reduced the amount of orange blossom water and prunes used, using 2 tbsp and 2 cups, respectively. That amount of orange blossom water worked well - nicely aromatic without dominating over other flavors. It still felt like there were too many prunes in the final dish, though that could very well be due to my use of regular dark brown prunes from the supermarket which are very, very sweet, versus a tarter prune variety. Frozen spinach worked fine.

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