Chickpea Tachin With Herb Salad

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Chickpea Tachin With Herb Salad
DinnerVegetarianNut-Free
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This vegetarian take on the Persian rice cake features caramelized chickpeas and onions and makes a knockout vegetarian main for a dinner party.

Persian tachins often encase chicken or red meat within crisp-edged baked rice; this vegetarian version is chock-full of caramelized chickpeas and onions. The filling is bolstered with bouillon paste, warm spices, dried cherries , and tender herbs.

It bakes between layers of parboiled rice that’s been bound with egg yolks, thick yogurt, and just a bit of mayo. Piled high with a bracingly fresh salad, it’s ideal for a shoulder season dinner party, when the calendar says spring but you haven’t put your sweaters away just yet. Test Kitchen Tip: A glass baking dish allows you to watch the layer of golden crispy rice, a.k.a. tahdig, form on the tachin’s bottom and sides as it bakes. Make sure to coat the dish all over with oil to aid in the browning and unmolding. Check the color toward the end of the baking time: Carefully lift dish to look at the bottom; keep going until it resembles something in between a gold and bronze medal.

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