Tahchin Chicken Recipe: A Persian Delight
Tahchin Chicken is a revolutionary dish in Persian cuisine that marries the flavors of saffron, barberries, and tender chicken to create a symphony of taste and texture. Known for its golden crust and distinctive layering, this dish is often reserved for special occasions. Join us as we delve into the world of this exquisite dish with our comprehensive Tahchin Chicken Recipe. Whether you’re preparing for a feast or simply craving something unique, this recipe will guide you through crafting a memorable meal.
Ingredients
Serves 4-6 people
| Ingredient | Amount |
|---|---|
| Persian rice | 3 cups |
| Chicken breast | 1 whole |
| Thick yogurt | 1 cup |
| Onion | 1 medium |
| Egg yolks | 2 |
| Rosewater | 1 tablespoon |
| Butter | 50 grams |
| Barberries | 100 grams |
| Powdered sugar | 1 teaspoon |
| Saffron, brewed | 4 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Cinnamon | To taste |
| Pistachio slivers | To taste |
| Turmeric | To taste |
| Cooking oil | As needed |
Instructions
Step 1: Prepare the Chicken – Begin by poaching the chicken in a pot with two cups of water, turmeric, cinnamon, and a chopped onion. Cook on medium heat until the chicken is tender. Once done, let it cool and shred into small pieces.
Step 2: Marinate the Chicken – Allow the chicken to absorb the flavors by letting it cook until the water is fully absorbed. This helps the spices to integrate well with the meat for a richer taste.
Step 3: Sauté the Shredded Chicken – Heat some oil in a pan, add the chicken, and sauté with additional turmeric, cinnamon, and black pepper. Sauté until the chicken is well-coated with the spices.
Step 4: Prepare the Barberries – Rinse the barberries after soaking them for about 20 minutes. Sauté them with powdered sugar and a little butter until they glisten. Set aside.
Step 5: Soak the Rice – Depending on the type of rice, soak it in warm water with a teaspoon of salt for 30 minutes to 3 hours. This step helps in achieving fluffy rice.
Step 6: Parboil the Rice – Boil half a pot of water, add the rice, salt, and a tablespoon of oil. Parboil the rice for about 7-10 minutes until it’s soft on the outside but firm inside. Drain and set aside.
Step 7: Prepare Egg Mixture – Beat the egg yolks in a large bowl. Add yogurt, rosewater, and brewed saffron. Mix until smooth and consistent.
Step 8: Combine with the Rice – Incorporate the parboiled rice into the egg mixture. Gently mix to ensure even coating.
Step 9: Layer in the Pot – Oil the bottom of the pot, layer half of the rice mixture, and press it down. Add the sautéed chicken and barberries evenly over the rice layer.
Step 10: Add Remaining Rice – Layer the rest of the rice mixture on top of the chicken, pressing it firmly to maintain the structure.
Step 11: Add Butter and Cook – Scatter small pieces of butter over the top layer. Cover the pot and cook on a very low flame for about 45 minutes to an hour.
Step 12: Serve and Garnish – Once cooked, invert the pot onto a serving dish to reveal the golden crust. Garnish with pistachio slivers and additional barberries before serving.
Pro Tips
For a perfect Tahchin, ensure the saffron is potent and well-brewed. Maintain low heat to achieve a crunchy crust without burning. Balance the moisture between yogurt and egg yolks for a soft interior.
Frequently Asked Questions
Using only egg yolks provides a softer texture to the crust. Whole eggs might make it tougher.
Saffron is crucial for authentic flavor and color. However, turmeric can be a substitute to mimic the yellow hue, but the taste will vary.
Yes, Tahchin can be baked in a greased Pyrex dish at 180°C. Cover with foil and bake for an hour.
