TAHCHEEN (TAH-CHIN)
Make and share this Tahcheen (Tah-Chin) recipe from Food.com.
Provided by Elmotoo
Categories Chicken Breast
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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).
- 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.
- 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.
PERSIAN CHICKEN - TAH CHEEN
Make and share this Persian Chicken - Tah Cheen recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water.
- Chop onions thinly and fry in oil until slightly golden.
- Wash and cut chicken, remove skin, and fry in onions until color changes.
- Add some water and bring to boil.
- Reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones.
- 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 egg yolks to the yogurt and mix very well.
- Pour a few glasses of water in a large pot and bring to boil.
- Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice, it should still be too hard for eating); again filter out the water.
- 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, then 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, then add some more oil on top.
- Put the lid on and cook for about 5 minutes over medium heat.
- Place the pot in an oven (preheated to 250 F) and cook for 1.
- 5 to 2 hours (Note that the longer Tah Chin is cooked, the thicker the Tah Dig- 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).
CHIN CHIN
This is a nigerian cookie that me and my mom perfected. It is very simple to make and this is the best recipe out there. Trust me, I have made this for many nigerian festivities and people tell me that it is the best.
Provided by Emmanuel1234
Categories Nigerian
Time 1h30m
Yield 50-200 cookies, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the oil at medium high for 20 minutes. when you are ready to fry lower the heat to low for 5 minutes so that the cookies dont burn.
- Mix the dry ingredients. Sift the flour with the baking powder, salt, and nutmeg in a large bowl. add the sugar to the flour and mix well.
- Add the butter to the flour and mix well until the butter is well incorporated with the flour.
- In a separte bowl, wisk the eggs with the water; add it to the flour mixture. Knead it well for 1 minute until it form a nice smooth ball. (if the dough is sticky, my secret is to make a little of the flour mixture and then add it to the dough instead of just adding plain flour. The cookies is tastier when you add a flour mixture as explained in step 2. If you add plain flour to the sticky dough it will subtract from the taste. But i am sure with trial and error you will get the correct consistency at first try.).
- It is important to put the dough in the fridge for 30 minutes before you start to shape them. I shape the dough into a round ball and cut it into 4 equal parts. When they are cool, I start out with 1 part while I leave the others in the fridge to continue cooling. I put seran wrap or any container to cover the dough so it does not dry on the surface. ( it is not nessasary to cool the dough, but from experience it makes the rolling and frying much easier and the cookies looks very neat as it helps it from sticking together or breaking apart.).
- When I roll the dough, I use my hands to shape it to a rectangle or a square. I pour small flour on a board and some more over a rolling pin, and some on a nice sharp serated knife or any long knife. There are two ways to cut the chin chin. The easy way is to roll the dough and cut it into 2inches wide by 1/4 inch thick. then you cut it across in the shape of a diamond. You then slit a hole in the middle of the diamond and carry the tip of the diamond and put it in the hole backwards and strech it. Dont strech the dough too much or it will break apart. also you dont have to slit the hole. I just pinch a hole in the middle of the diamond and push the tip backwards and strech. Make sure the hole you pinch is not too big or it might break apart while frying. Ok, the harder less complicated method is to roll the dough thinner 1/6 inch thick by 1/2 inch width. This should look like long skinny strips. Then you cut each strip into squares. Most people settle for this harder but easier method. Make sure that the chin chin is not dusted with too much flour.
- Frying. Like i said earlier preheat the oil and reduce it to low for 5 minutes when ready to fry. if the chin chin gets brown right away then that means that this chin chin has burned and did not cook properly because the oil is too hot. Lower the heat and wait 3 minutes before you attempt to fry again. Dont put too much or it will burn the oil. When you put the chin chin in the oil, it should take about 3 to 4 minutes to cook right. If it is not browning after 1 minute, raise the temperature to high until it browns a golden brown. What I do is I always lower the heat to low when I am not frying. But when I fry, I increase the heat to high. then I lower it at low for 3 minutes before I put it the next batch of cookies to fry. This is all trail and error, but I assure it will be easier with experience. Tip: Also remember that according to the size of the pan you frying you have to adjust the oil because this is deep frying. the oil should be atleast 1 1/2 inch deep in any pan you use. The wider the pan the quicker you can fry the chin chin.
TAHCHEEN (IRANIAN)
A great alternative to boring chicken and rice. By marinating and cooking the chicken this way, you get a moist and wonderfully flavorful dish. And I love the crunchy tadig-esque crust formed at the bottom! From My Persian Kitchen.
Provided by Barbell Bunny
Categories Healthy
Time 2h32m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut onions in large pieces and crush garlic cloves. Place vegetables in a pan.
- Season chicken breasts with salt and pepper. Place on top of onion and garlic.
- Add 1 cup water. Cover and cook 20 minutes, or until chicken is cooked through.
- While your chicken is cooking, mix the yogurt, egg yolks, and saffron in a bowl. Season with salt and pepper.
- When chicken is done, shred it into medium-sized chunks with two forks.
- Add chicken to the yogurt mixture. Cover and refrigerate over night.
- Parboil your rice by washing it several times under water until it runs clear. Then, soak the rice in water and salt over night, or at least an hour. After soaking, bring fresh water to a boil. Add fresh salt and drained rice. As soon as the water starts to boil, lower the heat and cook 10 minutes. While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. You are not stirring here! Drain the rice in a colander and check for done-ness (soft and cooked, but not mushy). rinse with cold water to stop the cooking process.
- Remove chicken from the marinade and add your parboiled rice to the remainder of the yogurt marinade and mix well. Season as needed.
- Pour 2 tablespoons olive oil in the bottom of a casserole/Pyrex dish. Coat the dish, including the sides, with the oil.
- Place half of the rice in the dish and make sure it is even.
- Arrange the chicken on top of the rice in a single layer.
- Add remainder of the rice on top and flatten the top slightly by pressing down with a spatula.
- Pour the 2 tablespoons melted butter over the rice.
- Cover the dish with foil and bake at 350 for 2 1/2 hours.
Nutrition Facts : Calories 547.1, Fat 13, SaturatedFat 6.1, Cholesterol 114.7, Sodium 102.2, Carbohydrate 84.3, Fiber 1.7, Sugar 4.6, Protein 20.6
CHIN-CHIN
Way back in high school in my Home Economics class, we made these African cookies. I just found the recipe again digging through an old box. I remember them being delicious, and I hope you'll find them the same.
Provided by Felix4067
Categories Dessert
Time 1h5m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and baking powder in medium bowl.
- Stir in egg and milk until mixture is crumbly.
- With hands, work in butter until well blended.
- Let stand at room temperature for 30 minutes.
- In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
- On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
- With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds.
- Make a slit in center of each diamond and pull an end through the slit.
- Repeat with remaining dough until gone.
- Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.
- Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 35.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 7.1, Sodium 24.1, Carbohydrate 5.5, Fiber 0.1, Sugar 1.4, Protein 0.7
More about "tahcheen tah chin food"
CHICKEN TAHCHIN - TAH CHIN MORGH - EPERSIANFOOD
From epersianfood.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 400 per serving
- Mix the eggs, yogurt, brewed saffron, and rose water together until they are consistent. Saffron and rose water remove the unpleasant smell of eggs.
- Add this mix to strained rice and mix them well. You need to add the melted butter to the rice now as well.
- Grease the bottom of a suitable pot (a Teflon, for example) and add 1/3 of the rice in the pot and press it with the back of a spoon.
TAH CHIN RECIPE (PERSIAN LAYERED RICE AND CHICKEN DISH)
From whats4eats.com
TAHCHIN - WIKIPEDIA
From en.wikipedia.org
POLO - TAH-CHIN'E MORGH • ته چین مرغ - FAE'S TWIST
From fae-magazine.com
TAHCHIN BADEMJAN - EGGPLANT TAHCHIN - EPERSIANFOOD
From epersianfood.com
TAHCHIN RECIPE OVEN - TAHCHIN IN RICE COOKER
From epersianfood.com
TAHCHIN MORGH RECIPE (CRISPY PERSIAN SAFFRON RICE CAKE)
From yummynotes.net
10 BEST CHIN CHIN RECIPES | YUMMLY
From yummly.com
PERSIAN SAFFRON RICE (TACHIN) - RECIPETIN EATS
From recipetineats.com
TAHCHIN TIME: PERSIAN SPINACH UPSIDE-DOWN RICE RECIPE
From foodrepublic.com
TAHCHIN MORGH ته چین مرغ - PERSIAN MAMA
From persianmama.com
TAHCHIN | RICE, STUFFED WITH CHICKEN RECIPE - PERSIANGOOD
From persiangood.com
Reviews 14Category Main Course, Side DishServings 4Total Time 1 hr 20 mins
- preparing the chicken chest is one of the most important parts. To do this, add the chicken chest, some chopped onions and some glasses of water to a pot and wait for the chicken to cook. When it’s completely cooked, wait for it to cool down and shred it carefully and completely.
- After the rice is cleaned and ready to be cooked, wash it twice. Add the rice, some glasses of water, some salt and some oil and wait for the rice to cook gradually on a low flame. It should cook until the inside part of the rice is still not cooked and hard, but the outside part is soft enough. At this point use a sieve and some warm water to separate the rice from the water.
- In a big bowl, the following items must be added and mixed: egg yolk, rosewater and brewed saffron. They must be stirred long enough for the unpleasant smell of the egg to be gone. Then add the yogurt and keep stirring the ingredients and finally, the half-cooked rice must be added and all the ingredients must be stirred and combined together.
- Now, the Tah Chin must be cooked. As mentioned before, it can be cooked in an oven or on a stove. Either way, choose a dish and add some oil to its bottom. The ingredients must be added in 3 layers: At first, add half of the mixed ingredients and then press and flatten it. Next, add the stir fried chicken and barberries and as the third level, add the other half of the mixed ingredients.
TAHCHEEN (TAH-CHIN) | FOOD.COM | RECIPE | CHIN, RECIPES, STUFFED …
From pinterest.com
TAHCHEEN- BEST PERSIAN RICE CAKE - SAVORYCHICKS
From savorychicks.com
SAFFRON RICE CAKE WITH CHICKEN - I GOT IT FROM MY MAMAN
From igotitfrommymaman.com
TAHCHEEN (TAH-CHIN) RECIPE - FOOD.COM
From pinterest.com
TAH-CHEEN (MARINATED CHICKEN LAYERED IN SAFFRON RICE) - PARISA'S …
From parisaskitchen.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
NO-BAKE TAH-CHIN E MORGH (PERSIAN UPSIDE DOWN LAYERED SAFFRON …
From figfondue.blogspot.com
TAHCHEEN (TAH-CHIN) | MOMMANY LOVE NOTES | COPY ME THAT
From copymethat.com
ASH RESHTEH & TAH-CHIN (TAHCHEEN) - PART 3 - YOUTUBE
From youtube.com
TAH-CHEEN-E MORGH - POT-BOTTOM CRUST WITH CHICKEN
From anvari.org
TAHCHIN RECIPE : SBS FOOD
From sbs.com.au
TAH-CHIN (TAHCHEEN) BA MORGH – PERSIAN RECIPES
From persianrecipes.org
EPISODE 30: TAHCHIN - MODERN PERSIAN FOOD
From modernpersianfood.com
TAHCHEEN (TAH-CHIN) RECIPE - FOOD.COM | RECIPE | RECIPES, PERSIAN …
From pinterest.com
TAH-CHEEN BAKED PERSIAN CHICKEN AND RICE CASSEROLE - OVEN HUG
From ovenhug.com
HERE IS RECIPE FOR DELICIOUS IRANIAN FOOD, ‘TAHCHEEN-E MORGH’
From iranpress.com
ASH RESHTEH & TAH-CHIN (TAHCHEEN) - PART 1 - YOUTUBE
From youtube.com
TAHCHIN RECIPE FARSI : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRISPY TACHIN SAFFRON RICE + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
PERSIAN JEWELED TAHCHIN - BEATSEATS
From beatseats.com
RICE - TAH CHEEN - ANVARI
From anvari.org
VEGETARIAN TAHCHIN PERSIAN RICE - JAMIE GELLER
From jamiegeller.com
TAHCHIN E GOOSHT, BEEF AND SPINACH TAHCHIN RECIPE
From aashpazi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love