Surprise your guests with the most delicious Persian food؛ Saffron Rice Cake:Tahchin chicken
Tahchin is such a versatile Persian classic! It’s a rice dish, that can be prepared with chicken, meat, veggies, or plain as a side dish. Tahchin-e Morgh has a crispy golden rice crust on the outside and juicy chicken in the center, surrounded by fragrant saffron rice and sweet and sour barberries on top. Served with the flavorful juices of the chicken or meat and some yogurt, this makes for a delicious meal, that’s also a feast for the eyes.
Ingredients
1 medium chicken breast
200g basmati rice
3 medium eggplants
150g yogurt
3 egg
1 onion
5 tbsp dried barberries
4 tbsp ghee or butter
2 tbsp sugar
1/4 tsp ground saffron or saffron strands
Pepper
Salt
2 tbsp slivered pistachios (optional)
2 tbsp slivered almonds (optional)
Instructions
Prep the saffron: Dissolve the saffron in a few tbsp of freshly boiled water. Keep it in a warm place until you use it later.
To cook the chicken: Add the skinless chicken pieces to a stockpot. Add salt, pepper, the cut onion, and 2 cups water. Bring it to a boil, then reduce the heat to medium-low and cook for about 1 hour, or until the chicken falls apart very easily with a fork. Remove the chicken from the stockpot and set it aside to cool. When the chicken is cool enough to handle, take all the meat off the bone in large chunks.
Prepare the eggplants: Peel and chop 3 medium eggplants. Put them in cold water. Then dry and fry in oil and set it aside to add to the rice with the chicken.
Parboil the rice: Wash the rice in a bowl with water by just moving it around with your hand. Then drain the water and repeat these steps a few times.
Bring lots of water to boil in a pan. Dissolve 2 tbsp of salt in it. Add the rice, stir it well and allow the water to boil again.
Let the rice pre-cook for a few minutes. The cooking time depends on the rice you are using. Remove rice corn from the pan after about 3 minutes and split it with your fingernail. If the outside is cooked but the center of the rice corn is still firm, it is ready and can be drained and rinsed now. Think of it as half-cooked pasta for a pasta bake. It might take anything between 3 to 7 minutes for your rice to get to that point.
Pre-cook rice for Tahchin: Drain the rice in a strainer and rinse it with cold water. Stir it with a spoon while you rinse it to make sure that the excess salt washes off and that it cools down to interrupt the cooking process.
Mix the Tahchin ingredients: In a bowl combine the egg with the yoghurt, rest of the dissolved saffron, and a little salt. Add the rice to it and stir it well until it turned evenly yellow.
Layer and cook your Tahchin: Add half of the rice to the pan, then spread the chicken out evenly on top of it, leaving a bit of space between the sides of the pan and the chicken to make sure it remains hidden inside the rice cake. Add eggplants.
Place the pan over medium to high heat. Once you see steam rising from the rice, put it on the lid and reduce the temperature to low. You can cover the lid with a clean kitchen towel. Let the Tahchin cook for 1h.
Prep the barberries and serve your Tahchin: Wash the barberries and briefly fry them in 1 tbsp butter or ghee with 2 tsp sugar. This shouldn’t take longer than 30 seconds, otherwise, the barberries will burn. Combine the barberries, sugar, and ghee with 1 tbsp freshly boiled water and the slivered almonds and pistachios. Set it aside for later.
Put on some oven gloves, remove the lid from the pan, and put a serving plate upside down in its place. Carefully flip the pan over and remove it.
Decorate your Tahchin with the barberry pistachio mixture.
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Golden Saffron Orange Bundt Cake
Orange cake recipe that is spiced up with saffron and turmeric. Super quick to whip up, this moist cake is a lovely dessert for all occasions!
Get the nutritional information, printable recipe, and tips:
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Ingredients
▢1 Tablespoon boiling water.
▢1/2 teaspoon saffron threads.
▢1/8 teaspoon turmeric.
▢3/4 cup buttermilk.
▢2 Tablespoons orange juice.
▢1 Tablespoon orange zest.
▢1 teaspoon vanilla extract.
▢3 cups all-purpose flour.
▢1/2 teaspoon salt.
▢1 teaspoon baking powder.
▢1/2 teaspoon baking soda.
▢2 1/4 sticks (1 1/8 cup) unsalted butter.
▢2 cups granulated sugar.
▢3 large eggs.
▢1 egg yolk large.
Glaze:
▢2 1/2 cups powdered sugar.
▢2 Tablespoons orange juice.
▢1 1/2 Tablespoons plain yogurt.
▢Optional: 1 cup chopped pistachios.
Instructions
Preheat oven to 350F. Grease a 12 cup bundt pan with butter or spray with baking spray.
In a cup mix saffron, turmeric and hot water together and let it steep for 15 minutes.
Add buttermilk, vanilla, orange juice and zest to the saffron mixture and mix well.
In a large bowl, combine in flour, salt, baking powder and baking soda
Cream butter and sugar until fluffy and pale.
Beat in eggs one by one then add the yolk.
Add flour mixture alternating with saffron mixture mixing after each addition.
Pour batter into the bundt cake and bake for 50 minutes until a toothpick inserted in the middle comes out clean
Let the cake cool for 10 minutes in the pan then let it cool completely on a wire rack.
Whisk glaze ingredients well then pour over the cake
Decorate with some chopped pistachios.
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