BEST Persian Tahchin Recipe | Iranian Golden Saffron Rice Cake | طرز تهیه تهچین مرغ
Ingredients:
1 1/2 Cups of Basmati Rice
Olive Oil
1 Onion
1 Chicken Breast
Handful of Barberries
1 Tsp Caster Sugar
1 Tsp Turmeric powder
1 Tsp Black Pepper
1/2 Tsp Cinnamon
Brewed Saffron
1 Cup Yogurt (Greek or Natural set)
Crushed pistachio (For decoration)
Note: Cook on very low heat, Pan lid material for steaming is from Iran but you can use a clean towel & wrap around the lid for better steaming.
Tips:
1. You can also add 1/2 Tsp cinnamon to chicken for extra aroma
2. You can add chicken stock to chicken when cooking for extra flavour
Garnish prep:
How to make the barberries to garnish:
1. Put 1Tbs butter in a small pan and let it melt
2. Add a hand full of barberries
3. Add 1Tsp sugar
4. Mix for a minute
5. Done :) now decorate !
Crush Pistachios and add them :)
Sholeh Zard - How to make persian Saffron Rice Pudding
Hello everyone,
today my Persian friend Marzieh is showing us how to make a traditional Iranian Dessert called Sholeh Zard.
For this recipe you will need:
2 cups of iranian rice or jasmin rice
4 cups sugar
1 tbsp sliced almonds
1 tbsp rosewater
1 tbsp saffron
1 tsp green cardamom
50 g butter
And for decoration:
1tsp cinammon
1tsp pistachio
I hope you like this video and this recipe. If so, leave us a like and a comment, and suggest my channel to your friends and family.
I wish you a sweet day,
Leonor ❤️
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Persian Rice and Chicken With Saffron Flavor TACHIN Without Oven
Tachin is a Persian upside down chicken and rice dish with yogurt and saffron flavor. When it's flipped over, the bottom layer, with its beautiful golden brown crispy crust, becomes the top. Garnish with barberries and pistachio. It is very tasty and beautiful dish and worth of trying.
Cooking The Chicken
-5~7 chicken thighs or 2 large chicken breasts can be used
-Add flavorings to the chicken, which are a few seeds of each of cardamom, coriander, black pepper, allspice, cloves, a small stick of cinnamon, a little turmeric, a piece of onion and salt per your taste.
-In a medium-sized pot, put the chicken, cover with water, and bring to a boil over high heat. Get rid of the white foam that rises above, then put all the flavoring spices, reduce the heat to medium, cover the pot, and cook the chicken for an hour. After it is cooked, shred into large pieces, cover and set aside until use. Use chicken broth for another recipe or freeze it.
Prepare The Saffron Liquid
-Crush a few threads of saffron and put about 1/3-1/2 cup of boiling water over it and leave until use.
Prepare The Yogurt Mixture
1 egg yolk
2 tablespoons of oil
1/2 cup yogurt
1 tsp. salt, or to taste
2~4 Tbsp. liquid saffron, add more if you want a darker yellow color
Cooking Rice Is Like Cooking A Pasta
2 cups basmati rice, washed only
-Boil rice in a plenty of water water with about 1 Tbsp. salt. Boil for 8 minutes or until the rice is 3/4 cooked.
-When the grain of the rice breaks but it is soft a little, it is ready.
-Drain, sprinkle with water and keep aside until use.
-When it is cold, gently mix half or all of the rice into the yogurt mixture.
1/2 cup of barberries
-Fry in 1 Tbsp. of butter. Add 1 Tbsp. of sugar or to taste and keep aside.
Now let's prepare the dish
-Brush a medium-sized, non-stick pan with oil or use parchment paper. brush parchment paper is also plenty of oil.
-Add a little saffron liquid then add the saffron rice on the bottom as a first layer, press gently and try to distribute the rice on the sides as well.
-Add the chicken pieces that have been prepared before, and put the barberries on top of it, then add the rest of the rice and distribute it evenly, add a little oil over, add the rest of the saffron liquid and press a little over the rice with the help of plastic wrap or a base of a glass and finally sprinkle a little salt on top.
-Cover and cook on low heat for 30-45 minutes. It is supposed to have a brown and crispy layer of rice in the bottom. It is called Tahdig.
-Flip on a big tray and enjoy it with slices of tomato, cucumber and pickles.
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Tah-chin | Chicken Rice Cake Recipe - طرز تهیه ته چین مرغ مجلسی و 2 نکته خیلی مهم برای خوشمزه شدن
Tah-Chin (Persian Chicken Rice Cake Recipe)
Ingredients:
2 1/2 cups rice, rinsed and soaked in water with 2 tablespoons of salt for a couple of hours. Drain.
600g boneless chicken breasts
1 medium onion
1 1/2 cups plain or Greek yogurt
50 g butter + vegetable oil
3 eggs
Brewed saffron to your taste
1 medium carrot, grated
½ cup barberries taste
Silvered almond and pistachio for garnishing to your taste
2 cinnamon sticks
Salt, pepper and turmeric to your taste
Method:
1. In a pot place chicken breasts, onion, add turmeric, saltو, ground black pepper and a ½ cup water, cinnamon stick, cover and cook for an 40 minutes on medium-low heat. Set aside to cool. Cut the chicken into small pieces.
2. In another pot bring some of water to boil, add the rice and boil for about 8minutes or until rice grains are soft on the ends and firm in the center. Drain and pour some cool water over it to wash away the starch and to separate the rice grains. This cool water rinse helps bring about a more fluffy rice. Set aside.
3. In a large mixing bowl add eggs, some saffron then yogurt and spices. Mix well.
4. Add the rice to the yogurt mixture, blend.
5. In a 9” spring form pan, apply butter with brush. Pour one layer of rice, flatten with a spoon, layer chicken pieces evenly and cover the entire surface. Pour the rest of the rice and flatten the top. Pour
6. Cover the pot with aluminum foil and make some holes using s fork. Place the pot in the oven ( 180 degree) and cook for about 40 minutes.
7. For topping, add butter or oil into a pan, pour barberries, silvered almond and pistachio and add some saffron. You can add some granulated sugar if you do not like the tardiness of barberry. Do the same thing with grated carrots.
8. After Tah-chin is cooked, garnish and serve.
ته چین مرغ
مواد لازم:
برنج 2 2/1 پیمانه
سینه مرغ بدون استخوان 600 گرم
پیاز متوسط 1 عدد
ماست 1 2/1 پیمانه
کره 50 گرم به علاوه مقدار کمی روغن مایع
تخم مرغ 3 عدد
چوب دارچین 2 عدد
نمک, فلفل, زردچوبه به میزان لازم
زعفران دم کرده به میزان لازم
زرشک 2/1 پیمانه
خلال پسته و بادام به میزان لازم
طرز تهیه:
ابتدا برنج رو خوب بشورید و با مقداری آب و کمی نمک بزارید خیس بخوره.
سینه مرغ رو به همراه پیاز, نمک, زردچوبه و کمی فلفل داخل یه قابلمه بریزید مقدار کمی آب اضافه کنید . چوب دارچین و بزارید رو مرغ و روی حرارت ملایم برای 40 دقیقه اونهارو بپزید. بعد از اینکه مرغ پخت اونهارو ریش ریش کنید.
تو یک کاسه ی بزرگ, تخم مرغ هارو بشکنید و مقداری زعفرون اضافه کنید و با همزن بزنید. ( این مار باعث میشه بوی زخم تخم مرغ ار بین بره) بعد ماست رو اضافه کنید و دوباره با همزن بزنید.
مقداری آب داخل یک قابلمه جوش بیارین و برنج رو بهش اضافه کنین. دقت داشته باشین که برنج رو باید کمی سفت تر یا به اصطلاح کمی زنده تر آبکش کنید.
حالا برنج رو کم کم به مواد اضافه کنید و با قاشق هم بزنید. بسته به رنگی که دوست دارید میتونید زعفرون هم اضافه کنید.
ادویه و ترکیب روغن و کره رو هم اضافه کنید و خوب هم بزنید.
یک قالب انتخاب کنید. کف و دیواره ی اون رو خوب چرب کنید.
یک لایه بزنج بریزید و خوب پرس کنید. یک لایه مرغ و این کار رو تا تموم شدن مواد انجام بدید.
روی قالب رو با فویل بپوشونید و چندتا سوراخ رو سطحش ایجاد کنید و به مدت 45 دقیقه بزارید داخل فر با دمای 180 درجه.
برای تزئین :
مقدار کمی کره داخل یک ماهیتابه بریزید. زرشکی رو که از قبل شسته بودین بهش اضافه کنید و کمی تفت بدین. خلال پسته و بادام رو هم اضافه کنید. میتو نید برای خوش رنگ تر شدنش بهش مقدار کنی زعفرون هم اضافه کنید.
هویج رنده شده رو هم به همین شکل جداگانه داخل ماهیتابه سرخ کنید تا کمی نرم و سبک بشه.
تهچین که آماده شد مخلوط زرشک و هویج رو روش بریزید و سرو کنید.
نوش جان
Crispy, Crunchy, Flavorful Rice | Tahdig Persian Crispy Rice Recipe | Eden Eats
You're basically building a rice cake with layers of rice, yogurt, and butter. It gets cooked in a tightly covered pan, where the steam cooks the rice while the outside crisps. Then it's turned upside down out of the pan on a platter, where--if you've done your job right--the crispy outside bits hold the moist inside like a mold.
Tip: Don't be a hero, use a nonstick pot. Makes all the difference!
Tahdig Persian crispy rice with saffron
Ingredients
3 cups long grain basmati rice (get the best quality you can get)
8 cups water
2 tablespoons kosher salt
2 tablespoons of butter
1 tablespoon of olive oil
2 medium yellow onions, finely sliced
1/2 teaspoon saffron threads soaked in 2 tablespoons of boiled water
1/2 cup currants or raisins
2 cups of dried apricots, quartered
1/2 cup pitted dates, quartered (I love medjool dates, but any dates will do :))
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon turmeric
5 tablespoons of vegie oil
2 tablespoons plain whole milk yogurt
Directions:
Rinse the Basmati rice 3 times until the water runs clear. Place to the side
Bring about 8 cups of water and 2 tablespoons of salt to a boil. Once boiling pour the rice in. Bring back to a boil. When the rice rises to the top and has only a little bite to it, strain. Set aside.
Heat in a pan 2 tablespoons of butter and 1 tablespoon of olive oil. When it melts add in the sliced onions and saute on medium high heat for 5 minutes. Bring the heat down to medium low and let caramalize. Once the onions are browned add the dates, apricots, currants/raisins, turmeric, cinnamon and nutmeg. Mix all ingredients together on medium low heat for a couple of minutes and then take off heat and set aside.
Make the tah-deeg ( a golden rice crust created at the bottom of the pot called Tah-deeg (literally “bottom of the pot)) This stuff is the best part!!
Combine in a bowl 4 tablespoons of vegetable oil, 1/2 cup of water, 2 heaping tablespoons of the boiled basmati rice, the yogurt and 1 tablespoon of saffron water.
Spread this mixture on the bottom of a deep pot (non stick would be awesome for this) sprinkle 3 tablespoons of plain boiled rice on top of this layer, then sprinkle handful of the onion/dried fruit mixture on top. Keep alternating creating a pyramid shape inside.
Enclose the lid of the pot with a kitchen towel closing it with a rubber band. When you do this it keeps the steam in better. Cover the rice and cook on medium heat for around 10 minutes. Uncover and sprinkle the rest of the saffron on top with 2 tablespoons of water and 1 tablespoon of vegetable oil. Cover the rice and turn the heat down to low. Let cook on low for 50 minutes. When ready to serve turn over the rice into a bowl. If the tah-deeg doesn’t release easily then scrape it from the bottom and place on top. This rice is great with my Moroccan lamb tagine and also my chicken Tagine. You can find those recipes earlier on in my blog.
I hope you all enjoy. This recipe is so special and will blow everyone away! ???? xxx I’m
Persian Lentil-date Rice Vegan
For the recipe please check my instagram Account: See more recipes at: instagram.com/pomegranate_cooks
Please also see my video about how to prepare rice and Onion Chips ????hipe you like it