I halved the ingredient amounts, but otherewise followed the instructions to the letter. I enjoyed it, particularly the crusty rice part, but I have a few reservations. First, I had trouble getting the Tahcheen out of the non-stick pot. Second, I was disappointed at the blandness --I don't know whether it is supposed to be so mildly spiced but I think I would at least like the turmeric to have more of a presence. On the other hand, the chicken was moist and tasty despite the long cooking, the rice was beautifully cooked--separate grains, good flavor, and, once I got the dish plated, it looked very cool with its golden crusted top. Really fun trying this dish...Thanks, Elmotoo!
So nice to have another Persian Dish recipe!! When I make this, I usually use only the egg yolks...also, as far as seasoning goes, it is important to make sure to soak/boil rice with sufficient salt.
This was the most delicious food I've ever had! It was well wort the time spent on it
Thanks for the interesting recipe, Elmotoo. I'm thinking the addition of garlic might boost the flavor for Kate. Thanks for the tip, Mirj. I'm a long time foodie making some "dietary changes", and what to do with my meat and dairy recipes is a challenge for me. I'll give this one a try, and consider using soy products in some of my old favorites.
One of my best friends is married to a Parsi and she makes tahdeeg all the time, we're always fighting over the crispy bits. This recipe is a nice spin on tahdeeg, I like the addition of the chicken. I used soy yogurt because I don't mix chicken with dairy, but aside from that I didn't mess around with the recipe at all. Lovely flavor, thanks for posting!
Thanks for your recipe.As an Iranian, I should admit that you do it perfectly. I will try to make it one of these days. It's been a long time since I last ate it.