Ingredients
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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
In Farsi, “Tahchin” means “arranged at the bottom” and “Morgh” means “chicken“.
The concept of this dish is to layer flavored rice topped with chicken and the famous Persian Tahdig.
Composition of Tahchin
Tahchin is a kind of rice cake with four layers. First the bottom layer which is a mixture of cooked rice, white yogurt, egg and saffron.
The second layer consists of flavored rice and Iranian spices such as saffron or turmeric.
The third layer contains the tenderly cooked chicken pieces.
Then to finish, the last layer is composed of spicy rice.
Iranians and Persians in general are very fond of Tahdig. In a Tachin Morgh it is therefore essential to add on the upper part of the Tachin Morgh a crispy layer of TahDig in order to bring a touch of gluttony to this traditional Iranian dish.
Cooking Chicken (Morgh)
To make a tasty Tachin Morgh, you have to choose the part of the chicken and cook it properly.
Use chicken thighs or drumsticks and cook them with onions, salt, pepper and a little water.
The meat will fall off the bone naturally and the chicken will be extremely tender. The secret is therefore not to use a lot of water when cooking the chicken and to let it cook over low heat.This will give a chicken broth in which the rice will have to be cooked, which will instantly add flavor to the dish in general.
Accompaniment of Tahchin Morgh
This dish is generally served with Sir Torchi (marinated garlic) or with the famous shirashi salad.
Besides being a delicious dish full of flavor, Tahchin Morgh is also a feast for the eyes. Indeed, its golden Tahdig crust will coat the mixture of spicy rice and chicken, resulting in a real culinary masterpiece.
Steps
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1
Done
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Chicken preparation (morgh)Cut the onions and sauté them with 3 tablespoons of sunflower oil until the onions become translucent. |
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2
Done
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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. |
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3
Done
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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
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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
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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
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Then add another layer of rice and put the rest of the chicken pieces. |
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7
Done
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Cooking Tahchin ba morghAdd 2 tablespoons of oil or butter on top of your Tahchin. |
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8
Done
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Tahcheen Morgh tastingLet your Tahchin Morgh rest for about 10 minutes before eating it. |
