Tachin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.

cooking.nytimes.com

Serves 6-8

INGREDIENTS
2 cups basmati rice
Salt and black pepper
2 tablespoons unsalted butter
⅓ cup plus 2 tablespoons neutral oil (such as vegetable or canola), plus more for the pie dish
2 medium yellow onions, thinly sliced
1 cup dried cranberries or dried cherries
2 tablespoons finely chopped rosemary
1 teaspoon saffron threads
3 egg yolks
1 cup plain full-fat yogurt (not Greek)

INSTRUCTIONS
Bring a large pot of water to a boil. Meanwhile, place the rice in a large bowl and fill with lukewarm water. Use your hands to agitate the rice in the water. Tip the water out, refill and repeat 2 to 4 times until the water is mostly clear; drain.

When the pot of water is boiling, season generously with salt. Add the rice and give it a few stirs to prevent sticking. Cook, stirring occasionally, until the rice begins to rise to the top and is tender but still has a slight bite to it, 4 to 8 minutes. (The timing varies depending on how aged the rice is). Drain the rice in a colander and rinse with cold water.

While the rice cooks, start the onions: Heat the butter and 2 tablespoons of oil in a large skillet over medium high. Add the onions and cook, stirring occasionally, until the onions are deep golden brown and smell delicious, 12 to 15 minutes. Turn off the heat, add the cranberries and give everything a few stirs to warm and plump the cranberries. Scoop out and set aside about ½ cup for garnishing. Stir the rosemary into the remaining onion mixture and set aside as well.

Adjust oven rack to the lower-third position and heat the oven to 400 degrees. Finely grind the saffron threads in a mortar using a pestle or in a small bowl using the back of a spoon. Transfer the saffron to a large bowl and pour in 2 tablespoons of hot water. Let sit for 5 minutes to draw out as much color as possible. Using a rubber spatula or wooden spoon, mix in the yolks, yogurt and remaining ⅓ cup oil; season with salt. Add the rice and gently toss until every grain is coated and stained yellow.

Lightly coat a deep 10-inch glass pie dish with oil (an 8- or 9-inch square glass baking dish will also work). Add about a third of the rice mixture and use the palms of your hands or a measuring cup to gently pack and spread the rice. Fold the rosemary-onion mixture into the remaining rice in the bowl, then add that to the pie pan. Gently press down again so that the surface is flat.

Cover the dish tightly with foil and bake until rice on the bottom and around edges has formed a deep golden brown crust, 65 to 80 minutes. Let cool for 10 minutes before uncovering. Place a large plate or platter on top, and using kitchen towels, firmly grab both sides of the plate and pie dish together, then carefully invert the rice onto the plate. Scatter the reserved cranberry-onion mixture over the top and serve.

This Chickpea Salad Sandwich is what healthy comfort food is all about. We’re talking a ton of great flavors, seriously easy to make and all done in about 10 minutes. Serve it next to a handful of chips and a couple ice cold beers for an incredible meal.

Serves 4

spainonafork.com

INGREDIENTS
8 slices multi grain sandwich bread or any rustic bread from Mountain Oven
1 jar/can chickpeas 25 oz
1 container low fat plain Greek yogurt or your favorite mayo 5.3 oz
1 tbsp dijon mustard
1 small red onion finely chopped
1 clove garlic finely grated
2 tbsp chopped fresh parsley
1 tbsp lemon juice
1 tomato thinly sliced
handful chopped up lettuce/greens
sea salt & black pepper

INSTRUCTIONS
Drain the chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl and using a potato masher or large fork, mash down on the chickpeas until they’re semi-mashed, meaning it’s ok if you have little chunks of chickpeas

Add the Greek yogurt over the mashed chickpeas, along with the dijon mustard, red onion, garlic, parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed, add in more yogurt if your mixture is too dry

Lightly toast the slices of sandwich bread

Add the chickpea salad over the slices of toast, top off with slices of tomato, greens/lettuce and another slice of toast

This 20-Minute Canned Salmon Pasta is truly what simple and delicious home cooking is all about. We´re talking a ton of flavors, super easy to make and all done using basic pantry staples. Serve this pasta dish next to a garden salad and a crunchy baguette for a restaurant-quality meal.

Serves 4

spainonafork.com

INGREDIENTS
8 oz fettuccine
3 tbsp extra virgin olive oil
1 onion
4 cloves garlic
8 white mushrooms
7 oz fresh bagged spinach
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
1/2 cup dry white wine
3/4 cup plain Greek yogurt
2 cans salmon 6 oz each
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat, mix together

Meanwhile, finely chop the onion, roughly chop the garlic, roughly chop the spinach and cut the mushrooms into 1/4 inch thick slices

Heat a large fry pan with a medium heat and add in the olive oil

After 1 minute add in the onion, mix with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the mushrooms, continue to mix together, after 4 minutes and the mushrooms are lightly sauteed, add in the chopped garlic, mix together and cook for 30 seconds, then add in the paprika, thyme, sea salt and black pepper, quickly mix together, add in the wine, mix and simmer for 3 minutes, then add the spinach over the mixture, place a lid on the pan and turn off the heat

Once the water comes to a boil in the stock pot add in the pasta, cook until al dente (check package instructions)

After letting the spinach sit for 3 minutes remove the lid, mix everything together, then add in the Greek yogurt at room temperature and season with sea salt & black pepper, mix together

Once the pasta is cooked al dente, using tongs, transfer it directly from the stock pot into the pan with the sauce, it´s ok if a little pasta water get´s into the sauce, mix together until well mixed, then add in the canned salmon (drained and chopped into large chunks) and give it one final mix, making sure to be gentle to not break the salmon apart

Serve directly out of the pan or on serving dishes, sprinkled with chopped parsley, serve at once