Beef & Spinach Tahchin Featured

 

  • 1/2 lb (227 g) Stew Beef

  • 1 Bunch Fresh Spinach

  • 2 Cups Rice

  • 2 Eggs

  • 1/2 Cup Plain Yogurt

  • 7 Tbsp Vegetable Oil

  • 1 Tsp Vegetable Oil

  • 1/4 Tsp Saffron

  • 1/4 Tsp Ground Nutmeg

  • 2 Tbsp Salt

  • Salt

PREPARATIONS:

1- Soak rice in 2 tbsp salt and 4 cups of water for two hours.
2- Mince the spinach.
3- Soak saffron in a tbsp of boiling water for 30 minutes.

DIRECTIONS:

1- Fry stew beef with 2 tbsp vegetable oil in a pot.
2- Add salt and pour in enough boiling water to cover the beef.
3- Cover the pot with a lid and simmer for 25 minutes over medium heat.
4- In a separate pot, fry spinach with 2 tbsp vegetable oil.
5- Add salt and ground nutmeg, stir and continue heating for a minute or two.
6- In another pot, bring approx. 2 cups of water to a boil, transfer the soaked rice into the pot. Simmer the rice until tender.
7- Drain the rice in a colander and rinse with cold water few times.
8- In a large bowl, beat eggs until stiff.
9- Add salt, plain yogurt, 3 tbsp of vegetable oil, saffron, and stir well until well combined.
10- Combine half of the rice with the egg mixture and stir.
11- Grease a bakeware with vegetable oil.
12- Transfer the egg/rice mixture into the bakeware.
13- Add the fried spinach on top and spread across the surface.
14- Lay the stew beefs on top the spinach.
15- Add the remaining rice on top and press down using a spatula.
16- Sprinkle a tsp of vegetable oil on top.
17- Cover the bakeware with a aluminum foil.
18- Preheat oven to 300º F (149º C), cook tahchin for 20 to 25 minutes.

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