Tahchin

Tahchin is a traditional cuisine which contains ingredients like rice, vegetables, and meat. It is so delicious that is served in gatherings to receive the guests.
Tahchin is locally made in Garmsar, Semnan Province. Cholo Gusht, or meat and rice, is one of the oldest recipes in the central parts of the country and is especially made by the rich people. It is a greasy and full of calories and of course sort of expensive. It is called Tahchin locally. The dish is cooked in Garmsar and Varamin and is given out to the poor. It is also served on happy occasions like wedding ceremony.
Ingredients
Rice: 6 cups
Lamb meat, 500 g
Potatoes, 2 nos
Lamb rump, 50 g
Spinach, 100 g
Garlic cloves, 2 nos
Salt and spices
Procedure
Soak the rice and after a half hour wash it and set over the heat. Bring it to a boil. Wash the spinach leaves and put them at the bottom of the strainer you want to apply for draining the rice. Strain the boiled rice over the spinach leaves and let them get softened.
Drizzle drops of oil in a pot. Slice a potato crosswise and put the slices on the bottom of the pot. Drizzle in drops of brewed saffron over. Then put a layer of rice over the potatoes colored with saffron ( about 5 to 6 cm high). Arrange the meat pieces over the rice. Don't forget to put lamb rump and garlic cloves chops in the spaces between meat pieces. Put another layer of rice over the meat.
Once you did it with all the rice, take the other potato and cut into 4 wedges and put on top, there is also room to arrange soft spinach leaves on top. Put a piece of lamb fat in the middle and pour in mixed oil and water.
Once the steam comes out of the pot, put the lid and reduce the flame to low. Give it 2/5 to 3 hours until the raw meat pieces and potato slices are cooked. The fat starts disappearing and all the contents are done well during this time. The dish is ready! Serve it in your desired platter. Bon Appetit!
Make sure to apply lamb meat since the beef would make the rice dark.