Tahcheen (Tah-Chin)

Submitted by Elmotoo

"Found at an Iranian site. Although this takes time, it looks delicious!"

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Serves: 8

ingredients

• 2 onions
• 2.46 ml turmeric
• 907.18 g boneless skinless chicken breasts, cubed
• 453.59 g low-fat plain yogurt
• 4.92 ml saffron, dissolved in 1/2c hot water
• 2 eggs (optional)
• 680.38 g basmati rice or 680.38 g long grain rice
• 709.77 ml water
• 118.29 ml cooking oil
• 9.85 ml salt
• black pepper (to taste)

directions

1. Chop onions and fry in oil until slightly golden then add the turmeric to it. Fry chicken in onions until color changes. Add 1/2 - 1c water and bring to boil. Turn heat down and let boil slowly until chicken is cooked.
2. While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and optional eggs to the yogurt and mix very well.
3. Wash rice and pour 3c water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice is al dente. Drain. (Basmati will cook a lot quicker than regular rice).
4. Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top.
5. Put the lid on and cook for about 1.5 hours on medium low heat. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.

Reviews

[Chef Kate]

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!

 

[natedbaby]

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.

 

[johnsmith23251]

This was the most delicious food I've ever had! It was well wort the time spent on it

 

[The Extravagant Lit]

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.

 

[Mirj2338]

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!