Directions
- 1Place chicken breast in a pot.
- 2Add chopped onion, bell pepper chunks, salt, and seasonings (turmeric, black pepper, red pepper) to the pot with the chicken.
- 3Add 2-3 cups of water and bring to a boil over medium-high heat.
- 4Once boiling, skim the foam off the surface.
- 5Reduce the heat and cover the pan.
- 6Cook for about 1 hour or until the water is absorbed and the chicken is fork tender.
- 7Remove the chicken from the pot and place it on a cutting board.
- 8When the chicken is cool enough, shred it using two forks.
- 9Put a little butter in a frying pan and saute the shredded chicken breast for about 5 minutes.
- 10Add 1-2 tablespoons of brewed saffron to the chicken and saute for another 5 minutes until it becomes golden and fragrant.
- 11Soak slivered almonds and pistachios in a small bowl of water until slightly soft.
- 12Optionally, add one to two tablespoons of rose water to the almonds and pistachios for fragrance.
- 13Soak barberries in cold water for about 10-15 minutes before use.
- 14Drain the barberries well and set aside.
- 15In a small pan, drizzle a few drops of oil or add a teaspoon of butter.
- 16Sauté barberries for about 1-2 minutes on medium-low heat until they swell.
- 17Optionally, add a teaspoon of sugar to the barberries for a sweet and sour taste.
- 18Optionally, add a little brewed saffron to the barberries.
- 19After sauteing the barberries, take them out of the pan.
- 20Add the drained slivered almonds and pistachios to the pan and saute them for a few minutes on low heat.
- 21Remove from the heat.
- 22Separate two tablespoons of barberries for the middle layer of Tahchin.
- 23Mix the remaining barberries with slivered pistachios and almonds and set aside for serving.
- 24Rinse rice with cold water until the water runs clear.
- 25Soak rice in lightly salted (about 1 tablespoon salt) water for about 1-2 hours.
- 26In a large pot, bring about 6-7 cups of water to a boil.
- 27Drain the soaked rice and add it to the boiling water.
- 28Cook for about 6-8 minutes until the rice is parboiled or al dente (soft on the outside but slightly hard in the middle).
- 29Drain the rice in a fine-mesh strainer and set it aside.
- 30In a large bowl, mix yogurt, brewed saffron, rose water, salt, black pepper, oil, and egg yolks with a whisk to a smooth consistency.
- 31Then add drained rice and mix gently to coat with the yogurt mixture.
- 32In a non-stick pot, add a little oil (about 2 tablespoons).
- 33Pour half of the rice mixture into the prepared non-stick pot and press it well with the back of a spoon.
- 34Spread a layer of shredded chicken and 2 tablespoons of sauteed barberries on top of the rice mixture.
- 35Next, add the rest of the rice mixture to the pot.
- 36Flatten and press it well with the back of a spoon.
- 37You can put small pieces of butter on top so it melts and adds richness to the dish.
- 38Cover the pot with a lid wrapped in a clean kitchen towel.
- 39Cook on low heat for about 1 hour to 1 hour and 15 minutes or until the rice is fluffy with a perfectly golden crust.
- 40Remove the pot from the heat and let it cool down for 5 minutes.
- 41Invert a large serving plate on top of the pot.
- 42In one quick motion, flip Tahchin onto the plate.
- 43Serve Tahchin-e Morgh with barberries, slivered almonds, and pistachios.
Ingredients
- 2 cups Iranian long-grain rice or basmati rice
- 1 Boneless, skinless chicken breast
- 1 large onion cut into slices
- 0.5 bell pepper cut into chunks
- 1 cup strained yogurt
- 3 egg yolks
- 2 tbsp rose water
- 0.5 tsp saffron threads
- 50 g butter
- 0.33 cup oil
- 0.5 cup dried barberries
- 2 tbsp slivered almonds
- 2 tbsp slivered pistachios
- 0.5 tsp turmeric
- Salt, black pepper, paprika as needed
Equipment
potcutting boardtwo forksfrying pansmall bowlsmall panfine-mesh strainerlarge bowlwhisknon-stick potspoonlidclean kitchen towellarge 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.
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