Tacheen From The Book Rosewater And Soda Bread By Marsha Mehran Food

TACHEEN (FROM THE BOOK ROSEWATER AND SODA BREAD BY MARSHA MEHRAN

Tacheen (From the Book Rosewater and Soda Bread by Marsha Mehran image

I wanted to save this recipe because it sounds yummy and I have to return the book to the library. :)

Provided by Whitney Donohue

Categories One Dish Meal

Time 1h45m

Yield 8-12 serving(s)

Number Of Ingredients 14

Ingredients

8 cups water
4 cups basmati rice
4 tablespoons olive oil
3 lbs boneless chicken breasts, cut in strips
2 medium onions, chopped
saffron water (4 strands saffron dissolved in 8 tablespoons hot water)
7 eggs
2 teaspoons turmeric
1/2 lb Baby Spinach
1 1/2 cups Greek yogurt
2 teaspoons salt
1/2 teaspoon pepper
1 cup slivered almonds
1 cup honey

Steps:

Bring water to boil in a large pot. Add rice and cover. Lower heat and simmer for 15 minutes, or until rice is tender. Drain any remaining water and set aside.
Heat olive oil in a large frying pan. Add chicken, onions, and half the saffron water. Saute for 15 minutes on medium heat, stirring occasionally. Add turmeric and spinach and saute for 5 minutes. Set aside.
In a non-metallic bowl, whisk eggs and remaining saffron water. Add yogurt, salt, and pepper. Add chicken and spinach mixture. Mix well.
Preheat oven to 350Â°F Grease a 9x13 inch casserole. Spoon in 1/3 of the rice, patting it down evenly. Add half the chicken/spinach mixture. Layer again with 1/3 of the rice. Add remaining chicken. Add remaining rice.
Mix almonds and honey. Layer over top of rice. Cover with aluminum foil. Bake for 1 1/2 hours. Remove from oven.
Let cool for 15 minutes. Remove foil and cover with a large plate or platter. Carefully but quickly, turn the casserole upside down. Tacheen!

Nutrition Facts : Calories 985.9, Fat 36.6, SaturatedFat 7.9, Cholesterol 294, Sodium 786.5, Carbohydrate 113.5, Fiber 6, Sugar 37.9, Protein 52.5

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