Recipe - Saffron Rice Or Tacheen

2 One half cup Basmati rice
One half teaspoon Saffron (either
Powdered or threads
Let soak in 1 T. hot
Water for a few minutes)
3 Eggs
1 cup Plain yogurt
1/3 cup Oil

rinse rice several times. Cook rice in rice cooker or put rice in medium
sauce pan along with 2 One half cups of water. Bring to a boil, then simmer with
the pan covered about 1520 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 minced 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini