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Roast Meat Tahchin

Roast Meat Tahchin

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Also known as Persian rice, this budget-friendly Roast Meat Tahchin, created by chef and sustainable eating expert Tom Hunt, features baked golden grains stuffed with cooked meat and veg. It’s a great way to revitalise leftovers from a roast dinner, or add any meat and veg combos that need using up, for a wonderfully tasty, no-waste meal. Looking for more lamb recipes? Look no further.
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Ingredients

  • 400g white or brown basmati rice
  • 1 large egg
  • 250g natural yoghurt, plus extra to serve
  • 1 tsp ground turmeric
  • 80g unsalted butter
  • 2 red onions, sliced
  • 2 tsp cumin seeds
  • 4 garlic cloves, crushed or grated
  • 300g leftover roast lamb, cut into bite-sized chunks (or use cooked chicken, duck, beef, venison or pork)
  • 300g leftover cooked veg (we used carrot and parsnip), cubed
  • 1 handful flat-leaf parsley, finely chopped
  • 4 tbsp sultanas or dried cranberries
  • 3 tbsp pistachios or almonds, chopped
  • 1 large bag leafy salad, to serve (optional)

Method

Step 1

Add the rice to a pan of salted water; bring to the boil then reduce to a simmer. Cover and cook for 10 mins, or until the rice begins to soften but is still very firm to the bite. Drain then set aside to cool.

Step 2

Meanwhile, lightly beat the egg and stir it into the yoghurt with the turmeric. Mix through the rice with a pinch of salt.

Step 3

Heat half the butter in a large frying pan, add the onion and cook for 5 mins, or until it begins to soften, then add the cumin seeds and garlic. Cook, stirring, for a few mins, then stir in the meat and veg.

Step 4

Line a medium-large casserole or ovenproof lidded saucepan with baking paper. Melt the remaining butter and brush over the paper. Tip half the rice mixture in, followed by half the meat mixture. Stir the remaining meat and rice together and use to create a third layer.

Step 5

Place the dish over a high heat. As soon as you see steam and the butter bubbling up the sides, cover, turn down the heat as low as possible and cook for about 45 mins to 1 hr, or until you see a golden crust forming on the outside. Alternatively, bake in an oven preheated to 190°C/170°C fan/gas 5 and cook for 1 hr. If you don’t see a crust, remove the lid and cook for another 15 mins.

Step 6

To turn out, place a large serving plate on top of the pan and flip it over. Tap the bottom and carefully lift the pan away; remove the paper. Top with the parsley, dried fruit and nuts, and serve with yoghurt and a green salad, if you like.

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