Meat

T is for Tahchin Morgh 

By / A to Z Challenge, Entrée, Grains, Meat / 1 Comment /

Tahchins are a Persian/Iranian rice delicacy. The name comes from the words ‘tah’ meaning bottom and ‘chin’ meaning to layer, to arrange. True to the name, a Tahchin consists of multiple layers baked together. It is one of the most popular dishes and is served for celebrations and on special occasions.

Tahchins can be cooked with meat, fish, or vegetables or plain with just the rice. Usually bone-in meat is used as it adds to the flavor. 

Creating a tahchin is an art form – the art of the tahdig. It takes expertise and practice to get it right. Tahdig is the crispy, fragrant disc of rice that form at the bottom of the dish and is the focus of a tahchin. The tahdig is separated from the main dish and served on the side along with the rest of the dish.

A tahchin has four essential layers: the bottom layer of rice, eggs, and yogurt which forms the tahdig, the spiced rice above that, the meat/fish/vegetable layer, and finally, one more rice layer. 

I have used chicken thighs for this recipe. As I found the basic chicken rather bland, I’ve spiced it up a bit more than usual for this version, taking care to use the common Iranian spices to do so.

I am not very happy with the results… I know I should have left the tahchin another 10 minutes in the oven, letting it brown further. Alas, patience is not one of my qualities!

Based on the type of tahchin, the accompaniments vary. However, yogurt and green salads are usually served with all versions.

T is for Tahchin Morgh 
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T is for Tahchin Morgh 

Author: Ria Courses:Entrée
Difficulty:AdvancedServings:6 servings

Ingredients

Instructions

  1. To make the Persian spice powder, lightly roast and powder together 1 tbsp cumin, 1 tbsp black pepper, 1 tsp cloves, 1” piece of cinnamon, 1/2 tsp cardamom seeds, and 2 tbsp of dried rose petals. I had to do without the rose petals as I didn’t have them on hand.
  2. Wash the basmati rice and soak for 1 hour.
  3. Marinate the chicken pieces with onion powder, garlic powder, Persian spice, salt and pepper. Set aside for 30 minutes.
  4. Heat the oil in a pan and add the cut onions. Cook on medium heat till the onion turns transparent and the edges start to brown.
  5. Add the chicken pieces and stir well.
  6. Add the tomatoes, mix and continue cooking till the chicken is done and the sauce has thickened. There should be around a cup of sauces in the pan. Allow to cool.
  7. Bring 10 cups of water to a boil in a largish pot and add the soaked rice. Bring the water back to boiling and cook on simmer for 5 minutes.
  8. Drain in a colander and cool under running water. Set aside.
  9. Place an oven rack in the lowest position and heat the oven to 400 degrees F.
  10. Heat the 2 tablespoons of vegetable oil and 2 tablespoons of butter in a small pan. Pour into a baking dish.
  11. In a bowl, beat the egg with the yogurt, 1 tablespoon of vegetable oil, pinch of salt, and the saffron, if using. Add 1 and 1/2 cups of cooked rice to the bowl and mix well.
  12. Add the rice mix to the baking dish and press down, using the bottom of a measuring cup or any such utensil.
  13. Add half of the remaining drained and cooled rice to the baking dish.
  14. Add the chicken evenly as the next layer, taking care to cover all the rice.
  15. Finally add the remaining rice and press the whole thing down, lightly.
  16. Add the 1 tablespoon of cold butter, cut into cubes, on top of the rice.
  17. Cover the baking dish tightly with aluminum foil (cut slits in the foil to vent the steam) and place on the bottom rack of the pre-heated oven.
  18. Cook for 1 hour and 20 minutes. Let rest for 10 minutes.
  19. Invert the tahchin on to a platter. Cut into pieces and serve with accompaniments.
Keywords:Iranian rice, Persian rice, Rice and chicken, Tahdig

G is for Gaeng Massaman

By / A to Z Challenge, Entrée, Meat / 3 Comments /

Gaeng Massaman (massaman curry) comes from Thailand, unique among the varieties of Thai curries we are all familiar with. What makes this dish unique is the spice mix which consists of ingredients like cloves, cinnamon, cardamom, mace, and nutmeg, none of them native to Thailand. 

Historically, gaeng massaman was introduced to Thailand by traders from the Middle East, in the 18th century. The name massaman has its origin in the word ‘musalman’ referring to the traders who were muslims. As part of their travels for trade, some of them settled in Thailand and gaeng massaman became popular there.

The distinctive component of this recipe is the massaman paste. Though you can buy bottled massaman paste in eastern grocery stores, I decided to make my own. It is not a difficult process; getting all the ingredients together might be the hardest part.

Garlic and shallots are roasted before they are ground into the paste. You can do this roasting over the grill, in the oven or on the stove top. I used a grill on the stove top to roast them.

The roasted garlic and shallots are ground together with the dry toasted whole spices, ginger, and lemongrass. It is recommended that these be ground in a stone mortar and pestle, but believe me, you can do an equally good job with a Cuisinart. 

Even with the very spicy paste, gaeng massaman has an overall creamy texture due to the addition of coconut milk and crushed peanuts.

Gaeng massaman can be made with chicken, beef, lamb, or mutton, chicken being the most common. I have opted to make this version with beef.

Once the gaeng is put together, the rest is easy as the long slow cooking is done in the oven. 

You can serve gaeng massaman with cooked rice or rotis (flat bread).

G is for Gaeng Massaman
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G is for Gaeng Massaman

Author: Ria Cooking Method:In the oven Cuisine:Thai Courses:Entrée Recipe Keys:Meat, Spicy
Difficulty:IntermediateServings:4 servings

Ingredients

    Massaman paste

    • Gaeng

Instructions

    Massaman paste

  1. In a medium hot pan, lightly toast the dry spices, adding them one by one based on size. You will start with chilis and end with cumin. When cooled, powder them using a grinder.
  2. Roast the head of garlic and the shallots on a hot grill or in the oven, till char marks appear on them. When cooled peel them.
  3. In a food processor, add the lemon grass and ginger pieces and process till smooth. Add the spice powder, garlic and shallots, with salt to taste, and continue processing till a smooth paste is formed.

    4. Gaeng

  4. Heat oven to 350 degrees F.
  5. Keep a large pot on the stove and add the top creamy part of the coconut milk to the pot. Heat the pot on medium heat.
  6. Add the massaman paste to the pot and mix with the coconut milk and keep stirring.
  7. When the mix starts to turn dry, add the beef pieces to the pot, coating the beef with the paste.
  8. Cook stirring, till the beef is browned, about 5 to 6 minutes.
  9. Add to the pot: remaining coconut milk, potatoes, onion, cinnamon, tamarind paste, fish sauce, all but 1 tbsp of crushed peanuts and 2 cups of water.
  10. Season with salt, and bring to a boil.
  11. Cover the pot with a fitting lid and place in the pre-heated oven.
  12. Cook in the oven for 1 and 1/2 hours. Check for doneness, and if the beef is not yet tender, cook for another 30 minutes.
  13. Sprinkle the remaining 1 tbsp of crushed peanuts on top and serve with cooked rice or rotis.
Keywords:Curry, Massaman, Spicy, Thai

F is for Fabada Asturiana 

By / A to Z Challenge, Beans, Entrée, Meat, Pork / 3 Comments /

Fabada Asturiana is a rich pork and beans stew from the Asturias region of northern Spain. Asturias is a rugged mountainous region, and like most mountain food, fabada asturiana is simple and hearty. 

Traditionally, the type of beans used for this stew is fabes de la granja – beans of the farm. As it is fairly difficult to find them in the US, you can use any kind of large white beans. I have used Spanish flat white beans here. 

As with any old recipe, there are several variations going around, especially regarding the meat used. Different types of ham and bacon, chorizo and blood sausages were variously included. For this recipe, I have used ham hock, smoked bacon, slab bacon, and Spanish chorizo sausages. And believe me, it is one of the most flavorful stews I have ever tasted. 

The smoked paprika in the dish enhances the flavors of the chorizo. And the saffron gives it a distinctive color and flavor.

The stew is started in cold water and the flavors are concentrated over slow simmering.

Fabada Asturiana is served with crusty bread, whole wheat being the best.

F is for Fabada Asturiana 
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F is for Fabada Asturiana 

Author: Ria Cooking Method:Stove-top Cuisine:Spanish Courses:Entrée Recipe Keys:Pork, Beans, Stew
Difficulty:BeginnerServings:6 servings

Ingredients

Instructions

  1. Soak the beans in cold water, 8 hours prior to the time the stew is to be cooked.
  2. When ready to cook the stew, drain the beans and add them to a large pot.
  3. Add onions (halved), garlic (whole), paprika, saffron, ham hock (whole), two types of bacon (whole), salt and pepper, along with 10 cups of cold water to the pot.
  4. Bring the contents of the pot to a boil. Continue to cook on simmer for 1 hour.
  5. Check the liquid level of the pot; liquid should be sufficient to cover the ingredients. If required, add more water.
  6. Continue cooking for another 30 minutes.
  7. Add the chorizos to the pot. Continue cooking till the beans are soft and the liquid is thickened to the consistency of gravy, for about 30 minutes more.
  8. Check seasoning and adjust salt and pepper, if required.
  9. When ready, pick up the ham hock, slab bacon and chorizo out of the pot using a slotted spoon and place them on a chopping board. Cut the meat from the ham hock into large pieces, discarding the bone. Cut the slab bacon and chorizo into bite size pieces.
  10. Place the meat back in the pot with the beans.
  11. Serve hot along with thick slices of crusty bread.
Keywords:Bacon, Beans, Ham, Meat stew