Tahchin Recipe
120 mins
Serves 3
https://cookingwithsamira.com/tahchin-recipe/
Tahchin Recipe
https://cookingwithsamira.com/tahchin-recipe/
120 mins
Serves 3
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Directions
1
Place chicken breast in a pot.
2
Place chicken breast in a pot.
3
Place chicken breast in a pot.
4
Add chopped onion, bell pepper chunks, salt, and seasonings (turmeric, black pepper, red pepper) to the pot with the chicken.
5
Add chopped onion, bell pepper chunks, salt, and seasonings (turmeric, black pepper, red pepper) to the pot with the chicken.
6
Add chopped onion, bell pepper chunks, salt, and seasonings (turmeric, black pepper, red pepper) to the pot with the chicken.
7
Add 2-3 cups of water and bring to a boil over medium-high heat.
8
Add 2-3 cups of water and bring to a boil over medium-high heat.
9
Add 2-3 cups of water and bring to a boil over medium-high heat.
10
Once boiling, skim the foam off the surface.
11
Once boiling, skim the foam off the surface.
12
Once boiling, skim the foam off the surface.
13
Reduce the heat and cover the pan.
14
Reduce the heat and cover the pan.
15
Reduce the heat and cover the pan.
16
Cook for about 1 hour or until the water is absorbed and the chicken is fork tender.
17
Cook for about 1 hour or until the water is absorbed and the chicken is fork tender.
18
Cook for about 1 hour or until the water is absorbed and the chicken is fork tender.
19
Remove the chicken from the pot and place it on a cutting board.
20
Remove the chicken from the pot and place it on a cutting board.
21
Remove the chicken from the pot and place it on a cutting board.
22
When the chicken is cool enough, shred it using two forks.
23
When the chicken is cool enough, shred it using two forks.
24
When the chicken is cool enough, shred it using two forks.
25
Put a little butter in a frying pan and saute the shredded chicken breast for about 5 minutes.
26
Put a little butter in a frying pan and saute the shredded chicken breast for about 5 minutes.
27
Put a little butter in a frying pan and saute the shredded chicken breast for about 5 minutes.
28
Add 1-2 tablespoons of brewed saffron to the chicken and saute for another 5 minutes until it becomes golden and fragrant.
29
Add 1-2 tablespoons of brewed saffron to the chicken and saute for another 5 minutes until it becomes golden and fragrant.
30
Add 1-2 tablespoons of brewed saffron to the chicken and saute for another 5 minutes until it becomes golden and fragrant.
31
Soak slivered almonds and pistachios in a small bowl of water until slightly soft.
32
Soak slivered almonds and pistachios in a small bowl of water until slightly soft.
33
Soak slivered almonds and pistachios in a small bowl of water until slightly soft.
34
Optionally, add one to two tablespoons of rose water to the almonds and pistachios for fragrance.
35
Optionally, add one to two tablespoons of rose water to the almonds and pistachios for fragrance.
36
Optionally, add one to two tablespoons of rose water to the almonds and pistachios for fragrance.
37
Soak barberries in cold water for about 10-15 minutes before use.
38
Soak barberries in cold water for about 10-15 minutes before use.
39
Soak barberries in cold water for about 10-15 minutes before use.
40
Drain the barberries well and set aside.
41
Drain the barberries well and set aside.
42
Drain the barberries well and set aside.
43
In a small pan, drizzle a few drops of oil or add a teaspoon of butter.
44
In a small pan, drizzle a few drops of oil or add a teaspoon of butter.
45
In a small pan, drizzle a few drops of oil or add a teaspoon of butter.
46
Sauté barberries for about 1-2 minutes on medium-low heat until they swell.
47
Sauté barberries for about 1-2 minutes on medium-low heat until they swell.
48
Sauté barberries for about 1-2 minutes on medium-low heat until they swell.
49
Optionally, add a teaspoon of sugar to the barberries for a sweet and sour taste.
50
Optionally, add a teaspoon of sugar to the barberries for a sweet and sour taste.
51
Optionally, add a teaspoon of sugar to the barberries for a sweet and sour taste.
52
Optionally, add a little brewed saffron to the barberries.
53
Optionally, add a little brewed saffron to the barberries.
54
Optionally, add a little brewed saffron to the barberries.
55
After sauteing the barberries, take them out of the pan.
56
After sauteing the barberries, take them out of the pan.
57
After sauteing the barberries, take them out of the pan.
58
Add the drained slivered almonds and pistachios to the pan and saute them for a few minutes on low heat.
59
Add the drained slivered almonds and pistachios to the pan and saute them for a few minutes on low heat.
60
Add the drained slivered almonds and pistachios to the pan and saute them for a few minutes on low heat.
61
Remove from the heat.
62
Remove from the heat.
63
Remove from the heat.
64
Separate two tablespoons of barberries for the middle layer of Tahchin.
65
Separate two tablespoons of barberries for the middle layer of Tahchin.
66
Separate two tablespoons of barberries for the middle layer of Tahchin.
67
Mix the remaining barberries with slivered pistachios and almonds and set aside for serving.
68
Mix the remaining barberries with slivered pistachios and almonds and set aside for serving.
69
Mix the remaining barberries with slivered pistachios and almonds and set aside for serving.
70
Rinse rice with cold water until the water runs clear.
71
Rinse rice with cold water until the water runs clear.
72
Rinse rice with cold water until the water runs clear.
73
Soak rice in lightly salted (about 1 tablespoon salt) water for about 1-2 hours.
74
Soak rice in lightly salted (about 1 tablespoon salt) water for about 1-2 hours.
75
Soak rice in lightly salted (about 1 tablespoon salt) water for about 1-2 hours.
76
In a large pot, bring about 6-7 cups of water to a boil.
77
In a large pot, bring about 6-7 cups of water to a boil.
78
In a large pot, bring about 6-7 cups of water to a boil.
79
Drain the soaked rice and add it to the boiling water.
80
Drain the soaked rice and add it to the boiling water.
81
Drain the soaked rice and add it to the boiling water.
82
Cook for about 6-8 minutes until the rice is parboiled or al dente (soft on the outside but slightly hard in the middle).
83
Cook for about 6-8 minutes until the rice is parboiled or al dente (soft on the outside but slightly hard in the middle).
84
Cook for about 6-8 minutes until the rice is parboiled or al dente (soft on the outside but slightly hard in the middle).
85
Drain the rice in a fine-mesh strainer and set it aside.
86
Drain the rice in a fine-mesh strainer and set it aside.
87
Drain the rice in a fine-mesh strainer and set it aside.
88
In a large bowl, mix yogurt, brewed saffron, rose water, salt, black pepper, oil, and egg yolks with a whisk to a smooth consistency.
89
In a large bowl, mix yogurt, brewed saffron, rose water, salt, black pepper, oil, and egg yolks with a whisk to a smooth consistency.
90
In a large bowl, mix yogurt, brewed saffron, rose water, salt, black pepper, oil, and egg yolks with a whisk to a smooth consistency.
91
Then add drained rice and mix gently to coat with the yogurt mixture.
92
Then add drained rice and mix gently to coat with the yogurt mixture.
93
Then add drained rice and mix gently to coat with the yogurt mixture.
94
In a non-stick pot, add a little oil (about 2 tablespoons).
95
In a non-stick pot, add a little oil (about 2 tablespoons).
96
In a non-stick pot, add a little oil (about 2 tablespoons).
97
Pour half of the rice mixture into the prepared non-stick pot and press it well with the back of a spoon.
98
Pour half of the rice mixture into the prepared non-stick pot and press it well with the back of a spoon.
99
Pour half of the rice mixture into the prepared non-stick pot and press it well with the back of a spoon.
100
Spread a layer of shredded chicken and 2 tablespoons of sauteed barberries on top of the rice mixture.
101
Spread a layer of shredded chicken and 2 tablespoons of sauteed barberries on top of the rice mixture.
102
Spread a layer of shredded chicken and 2 tablespoons of sauteed barberries on top of the rice mixture.
103
Next, add the rest of the rice mixture to the pot.
104
Next, add the rest of the rice mixture to the pot.
105
Next, add the rest of the rice mixture to the pot.
106
Flatten and press it well with the back of a spoon.
107
Flatten and press it well with the back of a spoon.
108
Flatten and press it well with the back of a spoon.
109
You can put small pieces of butter on top so it melts and adds richness to the dish.
110
You can put small pieces of butter on top so it melts and adds richness to the dish.
111
You can put small pieces of butter on top so it melts and adds richness to the dish.
112
Cover the pot with a lid wrapped in a clean kitchen towel.
113
Cover the pot with a lid wrapped in a clean kitchen towel.
114
Cover the pot with a lid wrapped in a clean kitchen towel.
115
Cook on low heat for about 1 hour to 1 hour and 15 minutes or until the rice is fluffy with a perfectly golden crust.
116
Cook on low heat for about 1 hour to 1 hour and 15 minutes or until the rice is fluffy with a perfectly golden crust.
117
Cook on low heat for about 1 hour to 1 hour and 15 minutes or until the rice is fluffy with a perfectly golden crust.
118
Remove the pot from the heat and let it cool down for 5 minutes.
119
Remove the pot from the heat and let it cool down for 5 minutes.
120
Remove the pot from the heat and let it cool down for 5 minutes.
121
Invert a large serving plate on top of the pot.
122
Invert a large serving plate on top of the pot.
123
Invert a large serving plate on top of the pot.
124
In one quick motion, flip Tahchin onto the plate.
125
In one quick motion, flip Tahchin onto the plate.
126
In one quick motion, flip Tahchin onto the plate.
127
Serve Tahchin-e Morgh with barberries, slivered almonds, and pistachios.
128
Serve Tahchin-e Morgh with barberries, slivered almonds, and pistachios.
129
Serve Tahchin-e Morgh with barberries, slivered almonds, and pistachios.
Ingredients
2 cups Iranian long-grain rice or basmati rice
2 cups Iranian long-grain rice or basmati rice
2 cups Iranian long-grain rice or basmati rice
1 Boneless, skinless chicken breast
1 Boneless, skinless chicken breast
1 Boneless, skinless chicken breast
1 large onion cut into slices
1 large onion cut into slices
1 large onion cut into slices
0.5 bell pepper cut into chunks
0.5 bell pepper cut into chunks
0.5 bell pepper cut into chunks
1 cup strained yogurt
1 cup strained yogurt
1 cup strained yogurt
3 egg yolks
3 egg yolks
3 egg yolks
2 tbsp rose water
2 tbsp rose water
2 tbsp rose water
0.5 tsp saffron threads
0.5 tsp saffron threads
0.5 tsp saffron threads
50 g butter
50 g butter
50 g butter
0.33 cup oil
0.33 cup oil
0.33 cup oil
0.5 cup dried barberries
0.5 cup dried barberries
0.5 cup dried barberries
2 tbsp slivered almonds
2 tbsp slivered almonds
2 tbsp slivered almonds
2 tbsp slivered pistachios
2 tbsp slivered pistachios
2 tbsp slivered pistachios
0.5 tsp turmeric
0.5 tsp turmeric
0.5 tsp turmeric
Salt, black pepper, paprika as needed
Salt, black pepper, paprika as needed
Salt, black pepper, paprika as needed
Equipment
pot
cutting board
two forks
frying pan
small bowl
small pan
fine-mesh strainer
large bowl
whisk
non-stick pot
spoon
lid
clean kitchen towel
large serving plate
Tips
For vegetarian Tahchin, omit chicken and use fried eggplant with sauteed onions, barberries, and caramelized onions in the middle layer.
Tahchin can also be made with lamb, beef, or ground meat for different fillings.
Spinach Tahchin (Tahchin-e Esfenaj) includes spinach, chicken or meat, and pomegranate molasses.
To reheat leftover Tahchin, place it in a pot with about 2 tablespoons of water, cover, and reheat on low heat for 5-7 minutes.
Tahchin Recipe | Clip Recipe