Ingredients
-
700g
Chicken fillets
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500g
Long grain rice
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2
Onions
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3 gloves
Garlic
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3 pinches
Saffron
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1 teaspoon
Turmeric
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Vegetable oil
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250ml
Chicken broth water
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400g
Greek yogourt (or cream)
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4
Egg yolks
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Salt & Pepper
Directions
Steps
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1
Done
|
Chicken preparation (morgh)Cut the onions and sauté them with 3 tablespoons of sunflower oil until the onions become translucent. |
|
2
Done
|
Pour in the chicken broth (water), reduce the heat and simmer for about 30 minutes until the liquid evaporates. Sponge the fat with paper and put the chicken fillets and onions in a bowl. |
|
3
Done
|
Rice preparation (polo)Cook 500g of rice with about 850ml of water, saffron (½ teaspoon), turmeric, salt and 3 tablespoons of olive oil. Cook over low heat without stirring until the rice absorbs all the liquid and softens. |
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4
Done
|
Once your rice is ready, beat the egg yolks until a fluffy texture, then add the Greek yogurt (or cream), saffron (2 pinches) and a little salt. Mix well. |
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5
Done
|
Tahchin Morgh preparationPour a little of the oil in a fairly deep dish and add 1/3 of the rice. Form a clean layer with the back of a spoon. |
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6
Done
|
Then add another layer of rice and put the rest of the chicken pieces. |
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7
Done
|
Cooking Tahchin ba morghAdd 2 tablespoons of oil or butter on top of your Tahchin. |
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8
Done
|
Tahcheen Morgh tastingLet your Tahchin Morgh rest for about 10 minutes before eating it. |
