tahchin recipe :
Cook chicken with some salt, water and spices. When the chicken is cooked and about a cup of water remains, separate the chicken water and divide the chicken into smaller pieces after removing the bones. Dissolve the saffron in a small amount of warm water and mix it with two egg yolks, whole yogurt and a little salt and pepper, and put the cooked chicken in the yogurt mixture for at least three to four hours in the refrigerator. Roast with lemon juice and oil and set aside. Boil the rice soaked and drain.
Mix two egg yolks, 150 g of oil and half of the yogurt mixture in which the chicken was cooked, mixing with two to three rice padders and pouring it into the bottom of a pot or pot and spoon it down. Put some chicken in a thin layer on the bottom of the pot and pour half of the chicken on it. Sprinkle the rest of the chicken on the rice and sprinkle the rest of the rice on the chicken and cover the chicken surface with the rice. Mix the chicken water with a teaspoon of saffron and pour over the rice.
Press the rice surface with a little butter until the rice is slightly squeezed. Add the remaining yogurt mixture to the rice and melt three to four tablespoons of oil and pour over the rice and brew. After one and a half hours the bottom of China is ready. After brewing, quickly flip the pot into the dish to remove the bottom of the mold.
How to make Tahchin Morgh in frying pan
First boil the chicken breast with water and hold 2 cups of chicken water and then shake the chicken. Bring the chicken to a boil and then add the chicken water and mix thoroughly with cinnamon and pepper and pepper. Next in a frying pan. Melt butter in oil and mix until frothy. Wait 4 to 5 minutes to steak and pour the remaining rice. Allow a few minutes for the water to evaporate. . It looks more like a cake.
Ingredients for Tahchin with Chicken in frying pan
- Chicken breast 1 pcs
- Rice brine (removed alive) 2 cups
- Eggs 2 pcs
- 2 cup yogurt
- 2 cup chicken water
- Cinnamon and pepper and pepper as desired.
- 1 onion
- Saffron as desired
- Butter 50 g
- Liquid oil 1 tbsp
Additional tips about the tahchin ba morgh ( chicken tahchin )
Whole Eggs or Just the Yolk?
If the texture of Tahchin has the most importance for you, and you want it to be more formal (perhaps for a ceremony), it is better to only use the yolks: since it will offer you a softer texture. If you use both yolk and egg whites, your Tahdig will be crunchier too.
Remember that if you use more eggs (than in the recipe) your Tahchin will be dry; and if you use less, your Persian cake rice will lose its lovely shape.
The Yogurt in Tah-chin
Do not use a watery yogurt for Tah-chin. If the yogurt that you have is watery, separate and pour away its water first. Yogurt gives Tah-chin a soft texture and delicious taste. If you use more yogurt, Tah-chin will most probably lose its shape, especially when flipping it in a dish.
How to Flip Tah-chin Perfectly
It is important to use a suitable and non0sticky pot to cook Tah-chin, and grease both bottom of the wall and its walls. Also, do not forget to press the added rice layers with the back of a spoon so it flips easily and does not crack.
Another important point flipping is to make sure that all of Tah-chin is cooked and not just its sides. If the middle part is not cooked enough and you try to flip it in the dish, Tah-chin will lose its beautiful shape and the unpleasant smell of the egg will not be completely gone too.
Decorating Tah-chin
This lovely and tasty saffron rice cake is beautiful even without any decorating. But using some stir-fried barberries and soaked pistachio and almond slices (for less than a minute), could give your Tah-chin a more elegant and formal appearance.