Tahchin Recipe Oven Food

TAHCHIN RECIPE OVEN

Steps:

• First, cook the breast chicken in a pot with onion, some turmeric, and a few glasses of water. When the chicken is ready, let it cool, and then slice it or tear it with hand.
• Strain the soaked rice and cook it in a suitable pot with salt, one tablespoon of oil, and a few glasses of water. Put the pot on the flame and wait until the rice is half cooked (they should be soft on the outside and hard on the inside). When the rice is ready, strain it and set it aside
• Put a frying pan on the flame with some oil in it. When the oil is hot, add the chicken meats in it. Now add some salt, black pepper, and cinnamon to the meat and stir-fry for a few minutes. In this step, if you like, you can add some of the barberries to the chicken.
• Next, stir-fry the barberries (soaked for 1 hour, and then washed) with sugar powder with some oil and set it aside
• In a bowl, add the egg yolks with brewed saffron and rose water and mix them well until the unpleasant smell of yolks is gone. When the ingredients are well mixed, add the yogurt, and remix it.
• After that, add the strained rice to the bowl and mix it with the other ingredients
• Choose a suitable dish (a Pyrex container, for example), grease its bottom, and walls. Pour half of the rice in the Pyres and press the rice with a spoon or splatter, for example, so that it is compressed
• Add the chickens, spread it on the rice, and then add the sweetened barberries, and spread them as well (leave some of it for decoration). Pour the remaining rice, and again press it with a back of splatter, so all the ingredients are nicely compressed
• In the end, cut the butter into pieces, and place each of them on different parts of your soon-to-be delicious Tahchin.
• Cover the Pyres with aluminum foil and leave it in the oven for 1 hour with 180 centigrade temperature; 1 to 1.5 hours with 170 to 175 centigrade temperature (the alternative is to cook Tahchin in a Teflon on a gentle heat for 90 minutes).
• Decorate your beautiful and tasty Persian cake rice with sweetened barberries, and serve it.

TAHCHEEN (TAH-CHIN)

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.