Transforming leftover roast meat and vegetables into a delightful dish is a fantastic way to create a new meal with minimal effort. A Persian-inspired rice cake, tahchin, is a stunning option that is both easy to prepare and impressive to serve. With its golden crust and layers of flavorful ingredients, it’s perfect for a dinner party or a family meal.
Leftover Roast Meat Tahchin
This recipe combines cooked rice with egg, yogurt, and turmeric to form the base, layered with shredded roast meat and vegetables. Slowly cooked, it develops a crisp, golden crust that contrasts beautifully with the tender filling.
Ingredients (Serves 4-6 with sides):
- 400g basmati rice (white or brown)
- 1 large egg, beaten
- 250g natural yogurt
- 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 meat (lamb, chicken, turkey, pork, or beef)
- 250-300g leftover cooked vegetables (such as carrots, parsnips, or onions)
To Serve:
- 1 handful flat-leaf parsley, roughly chopped
- 4 tbsp sultanas or dried cranberries
- 3 tbsp shelled pistachios or almonds, chopped
- Yogurt
- Lemon wedges
- Leafy salad
Method:
- Prepare the Rice:
Cook the rice in salted boiling water for 8-12 minutes until just cooked but still firm. Drain and allow it to cool. - Mix the Base:
In a bowl, combine the egg, yogurt, turmeric, and a pinch of sea salt. Stir the mixture into the cooled rice. - Cook the Filling:
Melt half the butter in a frying pan over medium heat. Add the sliced onions and cook for about 10 minutes until soft and caramelized. Stir in the cumin seeds and garlic, cooking for two minutes. Add the shredded roast meat and vegetables, season to taste, and remove from heat. - Assemble the Tahchin:
Melt the remaining butter, using some to grease a medium casserole dish. Line the dish with baking paper and brush it with more melted butter. Spread half the rice mixture evenly in the bottom of the dish. Layer half the meat and vegetable mixture on top. Mix the remaining rice and meat together and layer it over the top. - Cook the Tahchin:
Place the casserole on high heat until the butter bubbles up the sides of the paper. Cover with a lid and cook on very low heat or bake in a preheated oven at 190°C (170°C fan)/375°F/gas 5 for 45 minutes. - Finish and Serve:
Once a golden crust forms around the edges, invert the tahchin onto a serving platter. Garnish with parsley, sultanas, and pistachios. Serve with yogurt, lemon wedges, and a leafy salad.
This dish is versatile, allowing you to use whatever roast meat and vegetables you have on hand. The combination of crisp rice and tender filling makes it a crowd-pleaser, while the vibrant garnishes add color and texture. It’s a wonderful way to give leftovers a second life, turning them into a show-stopping centerpiece.
