Saffron rice or tacheen

 
                          SAFFRON RICE OR TACHEEN
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Basmati rice
      1/2   ts           Saffron (either
                         Powdered or threads-
                         Let soak in 1 T. hot
                         Water for a few minutes)
    3                    Eggs
    1       c            Plain yogurt
      1/3   c            Oil
 
   rinse rice several times.  Cook rice in rice cooker or
   put rice in medium sauce pan along with 2 1/2 cups of
   water.  Bring to a boil, then simmer with the pan
   covered about 15-20 minutes or until the rice is firm,
   but not mushy.  Pour out any remaining water (if any)
   and set aside.  Beat the eggs, yogurt, saffron water,
   and oil together. It should look like a creamy yellow
   sauce.  Add rice and stir until all rice is coated
   withsauce.. Turn into a 2 quart greased pyrex bowl or
   a 9x9 glass baking dish. Bake at 400 degrees (F)for 40
   minutes.  Let cool about 10 minutes. Loosen sides and
   invert onto serving dish.  The outside will be a nice
   brown. garnish with green and red grapes, or chicken
   or lettuce or anything else you might wish.
   
   note: the original recipe called for diced chicken
   stirred into the mix, but that didn't work well for
   us.  One boy wouldn't eat chicken for 5 years after
   that.  But he loves the rice!
   
   Julie Kunkel
   
   Seattle, Washington
  
 
 
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