How to turn leftover roast meat into a Persian classic – recipe
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Leftover roast meat and veg thrive in this stunning Persian rice cake called tahchin. Whenever I make a roast dinner, I save any leftovers in the fridge or freezer, because they’re a brilliant way to get ahead for another meal. Today’s one-pot dish turns those leftovers, plus a few simple additions, into an impressive-looking centrepiece.
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This has become one of my go-to dinner party dishes. I like to keep such meals simple, so I can enjoy time with my guests, and by cooking extra meat and vegetables earlier in the week, this apparently elaborate dish becomes very easy indeed to make. Tahchin is a magnificent, Persian-style baked rice dish, and I’ve deliberately kept this version very simple. Cooked rice is mixed with egg, yoghurt and turmeric, then layered with leftover shredded roast meat and leftover cooked vegetables. It’s cooked slowly on the hob or baked until the rice develops a glorious, golden crust. Once the cooking time is up, you should be able to see the crust around the edge – if you can’t just take off the lid and cook for 10 minutes more.
Serves 4-6 with sides. 400g basmati rice, white or brown. 1 large egg, beaten. 250g natural yoghurt. 1 tsp ground turmeric. Sea salt and black pepper. 80g unsalted butter. 2 red onions, peeled and sliced. 2 tsp cumin seeds. 4 garlic cloves, peeled and roughly chopped. 250-300g leftover roast lamb (or chicken, turkey, pork or beef).
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