Tah Chin with Chicken and Spinach | Ottolenghi 20

We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try. This episode is all about Rice! Short grain, long grain, basmati, arborio, black, red, wild. There are so many varieties of rice and they are all wonderful. One of our favourite ingredients and as Noor claims 'the superior carb'. Noor is cooking a Persian-inspired Tah Chin with a chicken and spinach filling that is crispy, saffrony, yoghurty and is the ultimate celebration dish! Insta handles @noorishbynoor @clodaghmcken Chapters: 0:07 All about rice 1:55 Make the chicken filling 5:10 Parboil the rice 5:50 Make the saffron yoghurt mixture 7:06 Assemble and bake 9:35 Make the topping 10:29 Invert and say a prayer 🙏 Tah Chin recipe: http://bit.ly/40JduDF See our platters and homeware: https://bit.ly/3EhkwV1 Credits: Tom Kavousi-Walker - Tom Walker Film Dan Brown Don Nelson