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LimooTorsh
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Persian Chicken Tahchin, also known as Tahchin e Morgh, is a flavorful and aromatic Iranian dish made with chicken and saffron-infused rice.
There are different types of Tahchin depending on what is being layered in between the saffron rice. Here is a few types of Tahchin like Chicken, Meat, Eggplant, …
Here’s a recipe to make Persian Chicken Taichin:
Ingredients:
For the chicken:
– 2 pounds chicken thighs or breasts, boneless and skinless
– 1 medium onion, finely chopped
– 4 cloves of garlic, minced
– 1 cup plain yogurt
– 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 tablespoons vegetable oil For the rice:
– 2 cups basmati rice
– 4 cups water
– 1/4 cup vegetable oil
– 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
– Salt to taste For the garnish:
– Slivered almonds or pistachios (optional)
– Dried barberries or cranberries (optional)
Instructions:
1. Rinse the rice under cold water until the water runs clear. Then, soak the rice in water with a pinch of salt for 1 hour. Drain the rice.
2. In a pot, bring water to a boil. Add salt and the drained rice. Cook the rice until it’s parboiled (partially cooked), about 5-7 minutes. Be careful not to overcook it. Drain the rice and set it aside.
3. In a bowl, mix together the plain yogurt, eggs, ground saffron (if using), ground turmeric, ground black pepper, and salt. Set the yogurt mixture aside.
4. Add the drained mid cooked rice into the mix and gently stir everything.
4. Cut the chicken breasts into small pieces. In a separate pan, heat some vegetable oil over medium heat. Add the chopped onion and sauté until it becomes golden brown. Add the chicken pieces and cook until they are no longer pink. Season with salt, ground turmeric, and black pepper. Remove from heat and set aside.
5. Preheat your oven to 350°F (175°C).
6. In a large non-stick pot or oven-safe dish, spread a thin layer of vegetable oil. Then, add a layer of parboiled rice to cover the bottom of the pot. Next, add a layer of the yogurt mixture, spreading it evenly over the rice. Add a layer of chicken on top of the yogurt mixture. Repeat the layers until you run out of ingredients, ending with a layer of rice on top.
7. Cover the pot with a lid or aluminum foil and place it in the preheated oven. Bake for about 1 hour or until the rice is fully cooked and a golden crust forms on the bottom (tahdig).
8. Once cooked, remove the pot from the oven and let it cool for a few minutes. To serve, carefully invert the pot onto a large serving platter, allowing the tahchin to come out in one piece. The golden crust (tahdig) should be on top.
9. Cut the chicken tahchin into wedges and serve it warm with your favorite side dishes or a fresh salad.
Enjoy your homemade chicken tahchin with yogurt and egg!
