#recipe #cooking #persian #resepti #ruoanlaitto #Rezept
Ingredients:
For the rice:
- 3 cups of rice
- 2 tablespoons of salt (for boiling the rice)
- ~5-6 cups of water
For the chicken:
- 1 large chicken breast
- 1 large onion, finely chopped
- 1/2 teaspoon of turmeric
- Salt and pepper to taste
- 1/2 teaspoon of cinnamon
- 2 bay leaves
- 2 tablespoons of vegetable oil
- 1 cup of water
- 1 tablespoon of saffron water
- 1/4 cup of barberries
For the yogurt mixture:
- 1 cup of plain yogurt (preferably Greek yogurt)
- 2 egg yolks
- 1 whole egg
- 3 tablespoons of saffron water (from the saffron mixture above)
- 1/2 cup of vegetable oil
- Salt and pepper to taste
For the saffron mixture:
- 1/2 teaspoon of high-quality saffron threads
- 3 ice cubes
Instructions:
1. Preparing the saffron water:
- Grind the saffron threads into a powder using a mortar and pestle.
- Add 3 ice cubes to the saffron and set aside to bloom.
2. Preparing the Rice:
- Rinse the rice under cold water until the water runs clear.
- Bring a large pot of water to a boil, add the salt, and then add the rice. Boil for about 6-8 minutes until the rice is partially cooked (the rice should still have a bite to it).
- Drain the rice in a colander and set it aside.
3. Cooking the Chicken:
- Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onion and cubed chicken breast, season with turmeric, salt, pepper, and cinnamon, and sauté until the chicken is browned on all sides.
- Add a cup of water and the bay leaves, cover, and cook on low heat for about 15 minutes, or until the chicken is fully cooked.
- Remove the lid, discard the bay leaves, add 1 tablespoon of saffron water, mix, and remove from heat.
4. Making the Yogurt Mixture:
- In a large bowl, whisk together the yogurt, egg yolks, whole egg, saffron water, salt, and pepper.
- Add the oil and mix again.
- Add the parboiled rice to the yogurt mixture and fold until the rice is evenly coated.
5. Assembling the Tahchin:
- Preheat your oven to 360°F (180°C).
- In a large ovenproof dish (preferably non-stick), add 1/4 cup of oil to coat the bottom. You can also use butter to coat the bottom.
- Spread half of the rice and yogurt mixture evenly in the dish.
- Layer the chicken on top of the rice.
- Add the barberries on top of the chicken. (Do not place the chicken and barberries close to the edge of the dish, as they will burn.)
- Cover the chicken and barberries with the remaining rice mixture, pressing down gently to compact it.
6. Baking the Tahchin:
- Cover the dish with aluminum foil.
- Bake in the preheated oven for about 75 minutes with the foil on.
- Remove the foil and bake for another 15 minutes.
7. Serving:
- Remove the Tahchin from the oven and let it rest for 10 minutes.
- Carefully invert the dish onto a serving platter so the golden crust is on top.
- Garnish with sautéed barberries and fried onions (and nuts, if you prefer).
Enjoy your delicious Tahchin!
Tips:
- Do not substitute the oil with olive oil or butter; they will change the taste and texture of the dish.
- The best way to bloom saffron is by using ice cubes, not hot water.
- For every 3 cups of rice, use 2 egg yolks and 1 whole egg (that is, 3 egg yolks and one egg white).
- You can use Pyrex or non-stick dishes to bake the Tahchin.
- You can also make this dish with shredded chicken and/or any part of the chicken meat you want. I personally prefer cubed chicken breast.
Music:
Gourmet by Alex-Productions | [ Ссылка ]
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