Persian Rice Pie (Tah Chin)
The bottom layer of this rice pie is all tahdig--the delectable, crispy golden rice that is the highlight of an Iranian meal. Cooking the pie on the stovetop before it goes into the oven gives the rice its signature crunch.
Tips: Dried Barberries: These berries have a lemony, sweet-sour tang. Use it up: Swap for currants or dried sour cherries.
Dried Sour Cherries: Also known as dried tart cherries, they have a lip-puckering flavor. Use it up: Stir into granola or oatmeal.
Saffron: These crimson-colored threads are the delicate stigmas of the saffron crocus flower. They lend a vivid golden hue and rich floral flavor. About 90 percent of saffron comes from Iran. Use it up: Add to risotto, rice pudding or paella.
1 1/2 starch, 1/2 whole milk, 2 lean protein, 2 1/2 fat