Tahchin-e Esfenaj (Persian Baked Spinach and Barberry Rice)

Ingredients

• 300 g spinach
• 300 g basmati rice
• 150 g natural yoghurt
• 2 egg yolks
• 30 g dried barberries
• 0.125 tsp saffron threads
• 1 onion, finely chopped
• 4 tbsp vegetable oil

Method

1. 1

   Soak the saffron threads in 3 tablespoons of hot water. Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, then drain.

2. 2

   Fry the onion in 1 tablespoon of the oil for 5 minutes, add the spinach in batches and cook for 5-6 minutes until wilted and any liquid has evaporated.

3. 3

   Mix the yoghurt, egg yolks and saffron water in a large bowl, then fold in the half-cooked rice until every grain is coated.

4. 4

   Heat the remaining oil in a deep, heavy, non-stick ovenproof pan, spread half the rice mixture over the base, scatter over the spinach and barberries, then top with the remaining rice mixture and press down firmly.

5. 5

   Cover tightly with foil and cook over a low heat on the hob for 15 minutes, then transfer to an oven heated to 180C (160C fan, gas 4) for 30 minutes until the base is golden and crisp.

6. 6

   Run a knife around the edge and invert onto a plate so the crisp base is on top, then cut into wedges to serve.