Tahchin Morgh (Chicken Tahchin) for Two

Tags

persian food, Persian food recipes, tahchin chicken, Tahchin Morgh (Chicken Tahchin) for Two, yogurt and saffron rice

I never cared for tahchin with eggs because the eggs gave it a gamey taste and smell, in my opinion. But, ever since I tried it without the eggs, it has become one of my favorite Persian dishes especially when it’s paired with Persian salad. Tahchin is also delicious with fillet mignon. If using fillet mignon, add it raw to the yogurt mixture and let it cook with the rice. If using other cuts of meat or lamb, make sure to cook them first.

Tahchin Morgh (Chicken Tahchin) for Two

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 2 servings

INGREDIENTS

1 large chicken breast cut into 1/2-inch slices
1 tablespoon butter
½ small onion chopped
½ cup yogurt
1/8 teaspoon ground saffron dissolved in 1 tablespoon hot water
1¼ cups long grain basmati rice rinsed
½ teaspoon salt
¼ teaspoon black ground pepper
1¾ cups water
3 tablespoons olive oil

INSTRUCTIONS

Heat butter in a small sauté pan. Add chicken and season with salt and pepper. Cook over medium-high heat until lightly browned, about 10 minutes.

Mix saffron with yogurt and pour over the chicken.

In a small pot, cook rice with 1¾ cups water, 1 teaspoon salt and 2 tablespoons olive oil until all the water is absorbed. Transfer to a bowl.

Add 1 tablespoon olive oil and 1 tablespoon yogurt mixture to the bottom of the pot used for rice. Pour in half of the rice and top with chicken. Add the remaining rice and top with the rest of the yogurt mixture. Cover and cook for 40 minutes. For a thicker crust, add more oil to the pot and cook longer.

To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot, flipping them over together.

Serve with Persian salad.

Tahchin Morgh (Chicken Tahchin)

Tags

basmati rice, cake rice, chelo, chicken rice, cooking rice, crispy crust, Persian rice, Polo, saffron, saffron and yogurt rice, saffron rice, steamed rice, tadig, tadigh

Tahchin Morgh (Chicken Tahchin)

Prep time: 10 min
Cook time: 2 hours
Ready in: 2 hours 10 min
Yields: 6 servings

INGREDIENTS

Chicken
6 large chicken thighs
1 cup water
¼ teaspoon salt
¼ teaspoon ground black pepper
1 onion peeled

Saffron mixture
2 cups yogurt
½ teaspoon ground Saffron
2 egg yolks

Rice
3 cups long grain basmati rice
1½ tablespoons salt
10 cups water
4 tablespoons (¼ cup) oil
2 tablespoons butter

INSTRUCTIONS

For chicken:

Wash chicken thighs; place in a large pan. Add 1 cup water, ¼ teaspoon salt, ¼ teaspoon pepper and 1 whole peeled onion. Bring to a boil. Lower heat to medium low; cover, cook for 40 to 50 minutes or until chicken is fork tender. Remove skins and discard onion. Set aside to cool.

In a small bowl, dissolve ¼ teaspoon ground saffron in 1 tablespoon hot water. Add 1 cup yogurt, stir to combine. Pour over cooked chicken. Season with salt and ground pepper.

For rice:

Bring 10 cups water and 1½ tablespoons salt to a boil in a 5-quart nonstick pot. Add rice; cook over medium heat for about 6 to 8 minutes or until rice rises to the top. Drain in a mesh colander.

In a medium bowl, dissolve ¼ teaspoon saffron in 1 tablespoon hot water. Add 1 cup yogurt and 2 egg yolks; whisk to combine. Stir in 3 cups half cooked rice.

To Assemble:

Heat 4 tablespoons of oil in the same pot used to cook the rice. Add saffron and rice mixture, covering the bottom of the pan evenly, followed by a layer of plain rice. Arrange chicken pieces over the rice, top with the remaining rice. Pour the remaining chicken juice, saffron and yogurt mixture over the rice. Cover, cook over medium heat for 10 minutes.

Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lower heat to medium low, cook for 50 minutes.  Half way through cooking, add 2 tablespoons butter to the top.

To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together.

Tahchin Morgh (Chicken Tahchin)

Place chicken thighs, 1 cup water, ¼ teaspoon salt, ¼ teaspoon pepper and 1 whole peeled onion in a large pot. Bring to a boil. Lower heat to medium low; cover, cook for 40 to 50 minutes or until chicken is fork tender.

In a small bowl, dissolve ¼ teaspoon ground saffron in 1 tablespoon hot water. Add 1 cup yogurt, stir to combine.

Pour over cooked chicken. Season with salt and ground pepper.

Bring 10 cups water and 1½ tablespoons salt to a boil in a 5-quart nonstick pot. Add rice; cook over medium heat for about 6 to 8 minutes or until rice rises to the top.

Drain in a mesh colander.

In a medium bowl, dissolve ¼ teaspoon saffron in 1 tablespoon hot water. Add 1 cup yogurt and 2 egg yolks.

Whisk to combine.

Add yogurt, egg and saffron mixture to 3 cups half cooked rice.

Heat ¼ cup oil in the same pot used to cook the rice. Add yogurt, egg and saffron mixture, evenly covering the bottom of the pan.

Cover with a layer of rice. Arrange chicken pieces over the rice, top with the remaining rice.

Pour the remaining chicken juice, saffron and yogurt mixture over the rice. Cover, cook over medium heat for 10 minutes.

Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lower heat to medium low, cook for 50 minutes.

Half way through cooking process add 2 tablespoons butter to the top.

To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together.

Tahchin Morgh (Chicken Tahchin)