Tahchin with Turkey — A Persian Twist on Thanksgiving

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein and fiber while long-grain rice is more affordable.

turkey

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, and ground beef is usually less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and richer, while sour cream is often cheaper.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

Cut the onion and sauté in a pot with a little bit of oil for a few minutes.

Add the turkey legs to the pot and sauté for a couple of minutes.

Add spices: 1 teaspoon turmeric, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon salt, 2 bay leaves, and 1 small cinnamon stick.

Add hot water to the pot and cover, cooking for 2.5 to 3 hours.

Soak 3.5 cups of basmati rice in salt water for about 3 hours.

After the turkey is cooked, prepare the rice by boiling it in water for about 5-7 minutes until al dente, then drain and rinse with cold water.

In a bowl, mix 4 eggs (2 yolks and 2 whole), 2 cups of Greek yogurt, 5-7 tablespoons of saffron liquid, and 2/3 cup of grape seed oil.

Add a pinch of salt to the mixture and mix well.

Prepare toppings by sautéing 1.5 cups of barberries, adding 1 tablespoon of sugar, and optionally adding some saffron.

Debone the turkey and prepare the meat for mixing with the rice.

Cooking Techniques

Equipment Needed

Spice Level: