Name: Herby tahdig with trout and preserved lemon yoghurt
Ingredients: 400g basmati rice, washed and soaked in plenty of cold water for 2-8 hours; 1 large onion (220g), peeled and finely chopped; 150g ghee, melted; 1 tsp ground coriander; 1 tsp ground cumin; 750g frozen spinach, defrosted, squeezed well to drain the liquid, roughly chopped; 40g fresh coriander leaves, 1 tbsp reserved, the rest finely chopped; 40g dill leaves, 1 tbsp reserved, the rest finely chopped; 40g parsley, 1 tbsp reserved, the rest finely chopped; 80g spring onions, trimmed and finely chopped; ⅛ tsp saffron threads, lightly crushed and soaked in 25ml hot water for 45 minutes; 350g greek-style yoghurt; 460g trout, filleted, skin removed, seasoned with 2 tsp salt; 1 preserved lemon, flesh and pips removed, skin finely julienned (6g); fine sea salt

Herby tahdig with trout and preserved lemon yoghurt

Main

Serves 4

Prep 30 min

Cook 1 hr

Soak 2 hr

‘Tahdig’, is a Persian word which translates literally to ‘bottom of the pan’ and is used to describe the crispy base layer of rice formed whilst cooking. Making a perfect tahdig is a real skill and requires a bit of practice! This tahdig is a meal in itself, in the middle of the rice is a parcel of trout which is wrapped in spinach and gently steamed in the centre. It’s fun to eat and makes a show-stopping centrepiece for a dinner party. Be sure to allow time for soaking the rice and saffron.

Ingredients

400g	basmati rice, washed and soaked in plenty of cold water for 2-8 hours
1	large onion (220g), peeled and finely chopped
150g	ghee, melted
1 tsp	ground coriander
1 tsp	ground cumin
750g	frozen spinach, defrosted, squeezed well to drain the liquid, roughly chopped
40g	fresh coriander leaves, 1 tbsp reserved, the rest finely chopped
40g	dill leaves, 1 tbsp reserved, the rest finely chopped
40g	parsley, 1 tbsp reserved, the rest finely chopped
80g	spring onions, trimmed and finely chopped
⅛ tsp	saffron threads, lightly crushed and soaked in 25ml hot water for 45 minutes
350g	greek-style yoghurt
460g	trout, filleted, skin removed, seasoned with 2 tsp salt
1	preserved lemon, flesh and pips removed, skin finely julienned (6g)
	fine sea salt

Method

Drain the rice well through a sieve. Bring a large saucepan filled with 2 litres water to the boil and season with 4 tsp salt. Once simmering, add the drained rice and cook for four minutes, until slightly al dente. Place a colander in the sink and drain the rice. Rinse the rice under the cold running water to remove any excess starch, then leave to drain for at least 15 minutes.
Meanwhile, put the onions in a large saute pan with 2 tbsp ghee and 1 tsp salt, and cook until softened, around 5 minutes. Add the ground coriander and cumin and cook for a minute, then stir in the spinach. Cook for about 5 minutes, stirring occasionally, to dry out any moisture. Transfer to a medium bowl to cool.
Next, measure out 250g of the rice and set aside in a medium bowl. To the remaining rice, mix in the chopped herbs, spring onions and 1 tsp salt, taking care not to break apart the grains. To the reserved 250g of rice, mix in the saffron water, 60g yoghurt and 80g melted ghee.
Line a large saucepan with a piece of parchment paper cut slightly larger than the base of the pan. Place the saffron rice mixture on top of the parchment paper and use your hands to press it into the base and about 2 cm up the sides of the pan. Then add half the herb rice mixture on top in an even layer. Next, evenly top with half the spinach mixture, leaving a one inch border of rice exposed around the edges. Place the trout on top of the spinach, and cover with the rest of the spinach to create a parcel. Cover with the remaining herb rice, creating a slight dome without pressing the mixture down. Then, use the handle of a wooden spoon to make eight holes around the edges (avoiding the trout) to allow steam to escape when cooking. Pour over the remaining 40g ghee and cover the pan tightly with foil.
Place the pan on a medium high heat for 9 minutes. Reduce the heat to low and cook for a further 20 minutes. Off the heat, remove the foil, and using the end of a wooden spoon check that the fish is cooked through by inserting the handle into the centre of the dish (approximately where the trout was placed). If there is resistance, replace the foil and return to the heat to cook for a further 5 minutes. If the handle easily passes through without resistance, set aside to rest with the foil off for 5 minutes before serving.
Meanwhile, take the remaining 290g yoghurt and mix with the preserved lemon. Place in a serving bowl and top with the reserved picked herbs.
Pat the rice down to lightly compress. Place a plate that is larger than the dimension of your pan upside down on top of the pan. With a heat proof cloth in each hand, put one hand underneath the pan, and one hand on the bottom of the plate. In one swift movement turn the pan upside down to invert the tahdig onto the plate. Serve with the yoghurt alongside.