Layered Persian Yogurt Rice with Lamb Filling: A Regal Dish from the Heart of Persian Cuisine

If there’s one dish that embodies the aromatic elegance and textural drama of Persian cuisine, it’s Layered Persian Yogurt Rice with Lamb Filling—also known in Persian as Tahchin-e Goosht. Imagine tender saffron-infused lamb tucked inside layers of fluffy, yogurt-enriched saffron rice, baked until the bottom crisps into the iconic tahdig. It’s a celebration of contrasts: golden crust meets creamy rice, hearty meat pairs with floral spices, and every bite is steeped in centuries of culinary tradition. This dish isn’t your average baked rice—it’s a persian rice recipe that turns dinner into a feast.

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Layered Persian Yogurt Rice with Lamb Filling

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Prep Time 35 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine Persian

Servings 6 generous portions

Equipment

• Large non-stick pot or Dutch oven (for baking)
• Medium saucepan (for cooking lamb)
• Large Mixing Bowl
• Slotted spoon or mesh strainer (for draining rice)
• Fine mesh sieve or mortar and pestle (for saffron)
• Aluminum foil (to cover during baking)

Ingredients

  

For the Rice Base

• 3 cups basmati rice or another long-grain variety
• 2½ cups plain whole milk yogurt
• 3 large egg yolks
• 1½ teaspoons sea salt
• ½ teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon optional
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground saffron bloomed in 2 tablespoons hot water
• 1 tablespoon melted butter or ghee
• 1 tablespoon vegetable oil

For the Lamb Filling

• 1½ pounds boneless lamb shoulder or leg cut into small cubes
• 1 large onion diced
• 2 garlic cloves minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 2 tablespoons water
• 2 tablespoons vegetable oil

Optional Garnishes

• Barberries zereshk sautéed in butter with sugar
• Slivered almonds or pistachios
• Chopped fresh parsley or mint
• Additional bloomed saffron for drizzling

Instructions

 

Prepare the Rice

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. Bring a large pot of salted water to a boil. Parboil the rice for about 5 to 6 minutes, or until slightly tender but not fully cooked.
3. Drain the rice using a slotted spoon or mesh strainer. Set aside.

Cook the Lamb Filling

1. In a saucepan, heat oil over medium heat. Add diced onions and cook until golden.
2. Add garlic, turmeric, cumin, cinnamon, and sauté briefly until fragrant.
3. Add lamb cubes, salt, and pepper. Brown the meat on all sides.
4. Stir in tomato paste and water. Cover and simmer for 45 minutes or until lamb is tender and sauce is reduced.
5. Let the lamb cool slightly before layering.

Make the Yogurt Mixture

1. In a large bowl, whisk together the yogurt, egg yolks, salt, pepper, turmeric, cinnamon (if using), and bloomed saffron.
2. Add the parboiled rice and gently fold until every grain is coated.

Layer and Bake

1. Preheat oven to 375°F (190°C).
2. Brush the bottom of your non-stick pot with melted butter and oil.
3. Spoon about half of the yogurt-rice mixture into the pot and press it down firmly to create a compact bottom layer.
4. Spread the lamb filling evenly over the rice.
5. Top with the remaining rice mixture and smooth it out.
6. Cover the pot tightly with a lid or foil.
7. Bake for 1 hour. Then remove the lid and bake for another 15–20 minutes to help crisp up the top layer (which becomes the bottom once inverted).

Unmold and Garnish

1. Let the dish cool for 10–15 minutes before inverting it onto a serving plate.
2. Garnish with sautéed barberries, chopped herbs, and nuts.
3. Drizzle with extra saffron water for an added pop of color and aroma.

Perfect Pairings

This persian yogurt rice dish is already quite rich and complete, but it pairs beautifully with a few classic accompaniments to elevate the experience:

Yogurt-Based Sides

• A cool and tangy persian yogurt salad (mast-o-khiar), made with cucumbers, mint, and a pinch of dried rose petals, contrasts the richness of the rice perfectly.
  
• You could also offer a Persian rice salad with feta, herbs, and pomegranate seeds for a refreshing counterpoint.

Vegetable Dishes

• Serve alongside persian herb stew with yogurt (Ghormeh Sabzi) to double down on classic flavor combinations.
  
• A simple cucumber-tomato salad with lemon juice and sumac adds freshness.

Sweet Finish

Close the meal with a Persian yogurt dessert like mast-o-musir or a creamy Persian rice pudding with milk (Sholeh Zard or Shir Berenj), spiced with cardamom and cinnamon.

FAQs

1. Can I use chicken instead of lamb?

Absolutely. Boneless chicken thighs are preferred over breasts for their richness and ability to stay moist during baking. If you’re a fan of persian rice and chicken, this swap will still deliver authentic flavor.

2. What’s the secret to a crispy tahdig?

Several things: parboiling the rice, using a yogurt-egg mixture to bind it, and cooking it low and slow with a mix of butter and oil at the base. A non-stick pot and patience are key to achieving the best Persian rice with crispy top.

3. Can this be made vegetarian?

Yes. Substitute the lamb with a spiced mushroom and lentil mix or grilled eggplant. You’ll still get the creamy, tangy layers of baked rice with rich persian flavors.

4. What’s the best kind of rice to use?

Traditional persian recipes call for long-grain varieties like basmati, which holds its shape well during parboiling and baking. It’s essential for making the signature fluffy yet firm texture of persian rice.

5. Can I make this ahead?

Yes! It holds up well and even tastes better the next day. Reheat in the oven to retain that crisp tahdig or slice and pan-fry pieces to recreate that golden crunch.