The most delicious rice in Persian food , Tahchin , you should really try it???????? #50
Tahchin is a popular Persian dish made with rice and chicken that is layered and baked to create a crispy crust on the outside and a soft and flavorful inside. Here’s a recipe I found that includes chicken, barberries, and cinnamon.
I hope this helps! Let me know if you have any other questions or if there’s anything else I can help you with!
The most delicious rice in Persian food , Tahchin , you should really try it???????? #50
Ingredients:
Chicken 500 grams
1 onion
Turmeric, salt, pepper as needed
Rice 1/5 cups
Yogurt 1 cup
2 eggs
Saffron in the necessary amount
Cinnamon 1 tablespoon jam
Barberry 1 small cup
Sugar 1 spoon
Oil for frying as needed
Pistachio slices for decoration
Aromatic oil or butter 4 spoons
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Crispy SAFFRON RICE CAKE with Chicken & Barberries - TAHCHIN; A Persian RECIPE
In this video, I'm showing you how to make Tahchin which is an Iranian rice dish primarily consisting of rice, yogurt, saffron, and eggs. I'm also folding in some diced chicken with barberries and topping it off with a beautiful topping made with sliced pistachios and almonds.
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#tahchin #persian #cuisine #chicken #rice #saffron #recipe #food #ricerecipe #ricedish #saffron
Tahchin-e-morgh نكات دستور تهچین مرغ و تهدیگ برشته و طعمی بهشتی
english subtitle is added
you can find the recipe down below in the caption
سلام دوستان عزیزم ، تهچین مرغ یکی از خوشمزه ترین غذاهای ایرانی هست که با یکسری فوت و فن میشه خیلی اون رو عالیی درش آورد ، برای درست کردن حتما کپشن و نکاتی که نوشتم را با دقت بخونید تا یه غذای فوق العاده درست کنید .
فراموش نکنید که اگر این ویدیو رو دوست داشتید لایک کنید و اگر کانال من براتون مفید بوده سابسکرایب کنید تا ویدیو های جدید را از دست ندید .
مواد لازم برای تهچین
برنج ایرانی:3پیمانه
زرده تخم مرغ:3عدد
تخم مرغ کامل:1عدد
ماست:1پیمانه
روغن مایع:1/2پیمانه
زعفران دمکرده غلیظ:دو سه ق غ
نمک و فلفل سیاه به میزان لازم
????
مواد میانی تهچین :
سینه مرغ:یک عدد
پیاز متوسط :یکی دو عدد
زردچوبه،نمک،فلفل سیاه و قرمز
زعفران دمکرده
پودر دارچین
پیاز داغ :در صورت تمایل
زرشک :دو سه ق غ
در ابتدا پیاز نگینی خرد شده را با روغن تفت میدهیم تا عسلی بشه مرغ را که برشهای نواری یا مکعبی زدیم اضافه میکنیم و با حرارت متوسط رو به بالا تفت میدهیم بعد ادویه ها را اضافه کرده کمی که عطر ادویه ها خارج شد زعفران دمکرده،کمی پودر دارچین و دو ق غ پیاز داغ زدم.
برنج را مثل همیشه که درست میکنیم فقط کمی زنده تربرمیداریم .حتما داخل آب برنج نمک بریزید.
تخم مرغ ها را با نمک و فلفل سیاه یک دقیقه خوب با هم زن دستی بزنید بعد زعفران دمکرده را اضافه کنید و یکی دو دقیقه دیگه خوب مواد را هم بزنید این قسمت خیلی مهمه چون باعث میشه بوی ضخم تخم مرغ کامل گرفته بشه بعد ماست را اضافه کرده و هم میزنیم تا مواد یکدست بشه،در آخر روغن را اضافه میکنیم و در حد مخلوط شدن هم میزنیم بعد از اضافه کردن روغن زیاد احتیاج به هم زدن نداره اگر نه تهچین خشک و گلوگیر میشه
بعد برنج آبکش شده را در دوسه مرحله با مواد مخلوط میکنیم ،با احتیاط که دانه برنج خرد نشه
کف و دیواره ظرف را با کره چرب میکنیم و از برنج یک لایه ته ظرف می ریزیم و فقط کمی صاف میکنیم بعد یک لایه مرغ،پودر دارچین،کمی زرشک و کمی پیاز داغ میریزیم و دوباره یک لایه مرغ بچینید این کار برای اینه که زرشک و پیاز داغ به برنج رنگ پس نده ،در انتها یک لایه دیگر برنج بریزید و خوب با قاشق یا کفگیر برنج را پرس کنید و کمی کره روی سطح برنج بزنید،فویل بپیچید و روی فویل را با چنگال سوراخ کنید و ظرف تهچین را در فر از قبل گرم شده با دمای180درجه قرار بدین زمانش بستگی به دمای فر داره یک تا دو ساعت طول میده تا زمانی که اطراف تهچین کاملا طلایی بشه
این تهچین را میتونید روی گاز هم آماده کنید فقط حتما شعله پخش کن بزارید تا یکدست طلایی بشه
hello!
today, I made a popular and traditional Persian food. out side of this yummy food is very crispy, which mostly they are topped with Barberry and pistachio mixture . the English subtitle is added . hope you make this delicious food.
check the ingredients down below an read the caption carefully.
meat tahchin :
check out my Instagram :
recipe:
Iranian rice: 3 cups
Ingredients for egg yolks: 3 pcs
Whole eggs: 1 pc
Yogurt: 1 cup
Liquid oil: 1/2 cup
Concentrated brewed saffron: two to three ounces
Salt and black pepper as needed
????
Ingredients: Chicken breast: one
Medium onion: one or two
Turmeric, salt, black and red pepper
Smoked saffron
cinnamon powder
Hot onion: if desired
Barberry: Two or three ounces
First, fry the chopped onion with oil to make it honey. Add the chicken, which we cut into strips or cubes, and fry it over medium heat, then add the spices, a little, when the aroma of the spices came out, brewed saffron, a little. I added cinnamon powder and two tablespoons of hot onion.
As usual, we make the rice just a little more alive. Be sure to add salt to the rice water.
Beat the eggs with salt and black pepper for a good minute, then add the steamed saffron and mix the ingredients well for another minute or two. Add and mix until the ingredients are homogeneous, finally add the oil and mix to the extent that it mixes.
Next, mix the drained rice with the ingredients in two steps, being careful not to crush the rice grains.
Grease the bottom and walls of the dish with butter and pour a layer of rice on the bottom of the dish and just smooth it a little. Then add a layer of chicken, cinnamon powder, a little barberry and a little hot onion and put another layer of chicken. This is because barberry And do not return the hot onion to the colored rice, add another layer of rice at the end and press the rice well with a spoon or spatula and put a little butter on the surface of the rice, wrap the foil and pierce the foil with a fork Preheat to 180 degrees. This time depends on the temperature of the oven. It takes one to two hours until the area around Tahchin is completely golden.
You can also prepare this techchin on gas, just be sure to spread the flame until it is golden.
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
Tahchin - Saffron Rice Cake with Lamb تهچین گوشت خوشمزه
Saffron-Rice-Cake (Tahchin) with Lambgulash
Sauté 300 grams of finely chopped lamb or veal with 1 chopped onion. Add salt, pepper, paprika, cinnamon, turmeric, 1 spoon of tomato paste, 1 glass of tomato puree.
Finally, pour water and let it cook, 2 glasses of water was enough for me in the pressure cooker. You should pour more water in the pot so that the meat cooks and remains juicy at the end.
Roast barberry with sugar, sliced almonds and pistachios with butter, add rose water and saffron.
Wash 2 glasses of rice, add salt and oil and pour water as much as 2 cm water remains on the top of rice.
Tahchin ingredients: 1 large egg, 1 glass of yogurt, salt, saffron and rose water.
When the rice water is finished, I let it cool for a while and then pour it into the tahchin ingredients. Grease the pot and put half of the rice in it, put the meat and the barberry mixture, finally pour the rest of the rice and add some of the meat juice. Let it cook on low heat for 45 minutes, definitely in a pot with non-stick coating.
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#آشپزی_آسان #آشپزی_ایرانی #غذای_ایرانی #غذای_سنتی #tahchin #persianfood #ricecake
PERSIAN GOLDEN RICE, A RECIPE WITH 1000 YEAR OF HISTORY
PERSIAN GOLDEN RICE, A RECIPE WITH 1000 YEAR OF HISTORY
Please turn on the caption for the English description
برای تماشا کردن ویدیوها به زبان فارسی لطفا کانال اینستاگرام من رو فالو کنید
Ingredients:
Boneless Chicken 200 gram (You can use any part of the boneless chicken)
Cinnamon 1-2 small sticks
Rice 1.5 cup
Barberry 1/2 cup
Rosewater 4-5 tbsp of
Sliced almond 2 tsp
Greek yogurt 4-5 tbsp
Ground saffron 1/2 tsp (Use a mortar to ground saffron. For each 0.5 gram of saffron you need to add 1.5 tbsp of sugar )
Cinamon powder
Butter 40 gram
#rice cake
#Persian recipes