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Today, Emeril is trying his hand at a mystery cooking challenge from ‪@zoyaroya‬!

Emeril's version of Persian Tachin

¼ cup extra virgin olive oil
2 ribs celery, peeled and thinly sliced on the diagonal
1 small onion, chopped
4 ounces oyster mushrooms, ends trimmed, torn into pieces or sliced lengthwise
1 cup snow peas, ends trimmed and string removed
¼ cup roughly chopped cilantro
2 green onions, sliced crosswise
1 cup jumbo lump crabmeat, picked over for any shells
1 ½ tablespoons soy sauce, plus more to taste
2 teaspoons toasted sesame oil, plus more to taste
1 1/2 teaspoons crushed Calabrian chiles, or to taste
2 ½ cups basmati rice, parcooked **(about 8 cups cooked; see note below for cooking instructions)
2 large eggs
2/3 cup full fat Greek yogurt
Emeril’s Original Essence, to taste
Butter, as needed for generously coating the baking dish

In a large skillet, heat the oil over medium heat. Add the celery and onion and saute until tender. Add the mushrooms and snow peas and continue sauteing until the mushrooms release their liquid and it evaporates. Add the cilantro and green onions and toss to combine. Add the crabmeat, 1 ½ tablespoons soy sauce, 2 teaspoons sesame oil, and 1 ½ teaspoons Calabrian chiles and stir to blend. Set aside.

Place the parcooked basmati rice in a large mixing bowl and season to taste liberally with soy sauce and sesame oil. Add the eggs and yogurt and mix well. Season to taste with Essence.

Preheat the oven to 425 degrees F. Generously butter the bottom and sides of a 9- by 13-inch glass baking dish. Add half of the seasoned rice mixture to the dish and press it firmly to form a compact layer. Add the sauteed veggie/crab mixture and spread it evenly over the rice, then top with the remaining rice mixture. Spread it and pat evenly to smooth the top. Cover the baking dish tightly with aluminum foil, then bake until rice is crispy and deeply golden on the bottom and sides of the baking dish, 40 to 50 minutes. (If the rice seems overly wet and liquid is visibly bubbling, remove the foil and allow the rice to dry in the oven, then continue cooking until golden.) Remove the dish from the oven, uncover, and place a serving dish or cutting board onto the top of the dish. Very carefully flip the rice upside down and unmold onto the platter.

Serves 8 to 10

To parcook basmati rice: Place the uncooked rice in a large fine-mesh sieve and run under cold water until the water runs clear. Place the rice in a large bowl and add enough cold water to cover by 2 inches. Soak for 2 to 3 hours. Drain. Bring a large pot with salted water to a boil, add the soaked and drained basmati, and cook until the grains are al dente, 7 to 10 minutes. Strain rice in a fine sieve and rinse one final time; set aside to drain. 2 ½ cups dry basmati rice should yield roughly 8 cups of cooked rice.



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