She’s a beauty! I think tahdig is both fun and delicious to make. I’ve done mine in the oven.
Tonight I made the easy 2 ingredient (well actually 3) ingredient yogurt bread that gets cooked on the stove top- it was easy and delicious - especially good with Mediterranean dishes.
Recipe, please?
Tahchin is definitely a weekend meal due to the prep and cooking time.
I can share one:
My tips for making tahchin:
Use rotisserie chicken from Costco. I do marinate it in some yogurt and add saffron and crushed garlic (a couple cloves) for a couple hours.
Use a 9x13 Pyrex glass dish. It needs to cook low and slow with a nice oil and butter layer on the bottom to make the tahdig.
380 degrees for 2 hours!
I usually put oil and butter and get the Pyrex nice and hot. When it is in the oven 10 min or so I take it out to make the layers
I usually do my recipe a tad different:
3.5 cups of rice washed well
Par boil rice until almost done The rice needs to be boiled in heavily salted water (2 tbsp salt). You cook the rice with lots of water like pasta. I know it sounds like a lot of salt, but you need to do this
Prepare yogurt mixture by combining:
1 cup yogurt
3/4 cup olive oil
1 tbsp + 1 tsp regular salt
Saffron
3 eggs+ 1 yolk
Where my recipe is different: I put all the cooled rice in the yogurt mixture!
Take Pyrex dish and put 1/3 cup oil and 3 tbsp butter and put in oven
Put 1/2 rice:yogurt mixture at bottom
Layer with the chicken
Put remaining 1/2 rice/yogurt mixture on top
Put some dollops of butter on top
Cover with foil tightly and put in oven for 2 hours at 380 degrees
I used all purpose flour so did add in the baking powder.
Honestly so easy and a fun recipe to do with kids!
I’ve had this leftover ham in my freezer for a LONG time (like 2 years 
) and finally took it out and made soup with it, it is soooo good!
My mom made the BEST bean soup. I used to put Franks Hot Sauce in it to give it some kick and I loved it. This looks the same - I wish I could have a bowl!
Is that split pea soup? That’s one of my favorites! It looks so good 
It’s pretty much this one, I didn’t add any red pepper (H doesn’t like it) . And I popped my immersion blender in for a couple seconds to make it a little creamier. I wasn’t sure how flavorful it’d be since I didn’t have a ham bone, but it’s great!
Friend of mine made this chili for me last week. It tasted great and had a few ingredients that typically aren’t in chili. Here’s the recipe:
New England Style Chili
Best to get all your ingredients lined up and ready to go into the pot.
Ingredients:
3 TBS extra virgin olive oil
1½ tsp chili powder
1 tsp salt
¾ tsp cinnamon
¾ tsp coriander
¾ tsp cumin
½ tsp crushed red pepper
12-16 ounce package of ground turkey meat (or ground beef or tempeh …..)
1 medium onion - diced
2 cloves garlic - minced
2 TBS soy sauce
1-28 ounce can crushed tomato
1 cup water (can add more if you want)
2 15 ounce cans kidney beans – rinsed (1 red and 1 pink works well)
1 cup corn kernels
¾ pound sweet potato - cut into chunks
Directions:
Combine oil and spices in a heavy pan on low heat.
Toast until fragrant, about 2 minutes, stirring often.
Add onion and meat. Brown the meat.
Add the garlic and soy sauce and simmer. Mix for about a minute.
Add all remaining ingredients; cover and bring to a boil.
Simmer 30-45 minutes - until sweet potato is cooked through.
Optional**:** add dried cranberries and/or maple syrup to heighten N.E. influence.
(I usually add about acup of dried cranberriesrather than maple syrup.)
I can’t imagine maple syrup in chili!!! I have seen recipes recently where soy sauce is an unexpected ingredient. I guess it’s a good way to pack an umami punch.
I’m planning to make split pea soup with the broth I created by boiling 2 smoked turkey carcasses.
I love split pea soup but rarely make a ham so I will make broth with one or two smoked pork chops that one of my local grocers carries.
Here is a the recipe to a NYT chili recipe that has maple syrup I’ve made this but I just used the brown sugar (and no beer- swap with bone broth)
NYT Chili recipe
A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.
Yield:6 to 8 servings
2tablespoons olive oil
1large yellow or red onion, finely chopped
Kosher salt
2pounds ground beef, 80 percent lean, 20 percent fat
8garlic cloves, finely chopped
1(6-ounce) can tomato paste
1tablespoon sweet paprika
2teaspoons chipotle powder
2teaspoons ground cumin
2teaspoons garlic powder
2teaspoons onion powder
2teaspoons mustard powder
2teaspoons hot smoked paprika
½teaspoon cayenne powder
½teaspoon ground cinnamon
¼teaspoon ground cloves
12ounces (1½ cups) pilsner beer, such as Modelo Especial
1(14-ounce) can diced or crushed tomatoes in juice
¼cup cider vinegar
2tablespoons maple syrup or dark brown sugar
2tablespoons soy sauce
2teaspoons beef stock bouillon paste, such as Better Than Bouillon
1½teaspoons unsweetened cocoa powder
2(14-ounce) cans kidney beans, drained and rinsed
2(14-ounce) cans pinto beans, drained and rinsed
1tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving
Wow–that sounds like a fascinating recipe and must taste awesome! I’ve never had anything that has this many ingredients, that I know of!
That is almost exactly our recipe, except we substitute bourbon for beer (adds smoke) and mushrooms for the meat (if it’s just us eating it). Sometimes I mix the tomato paste with a can of red enchilada sauce, too.
Well, my split pea soup made with carcasses from smoked turkeys turned out very tasty. Just used an onion, carrot and some frozen celery. It has just enough saltiness and smokiness.
My friend added dried cranberries, which gave it a really interesting flavor. This is a recipe that’s been in her family for ages.
For some reason, I can understand the dried cranberries! (Over maple syrup)
made this last night - very delicious!
That looks good, @DeeCee36. I love the instruction to add a “generous glug” of extra virgin olive oil.
