How People in Iran’s Villages Cook The Most Famous Iranian Dish Tahchin Morgh?

July 31, 2022

How People in Iran’s Villages Cook The Most Famous Iranian Dish Tahchin Morgh?

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Iranian culture is one of the oldest in the world. There are lots of interesting things and traditions in Iranian culture (sometimes called Persian Culture). Food is the main part of their culture. Villages in hilly areas of Iran have their unique style of cooking. Therefore, their dishes have a flavour of pureness and monumental touch. Tahchin Morgh is one of the most famous dishes in Iran. In this article, I’ll give you an authentic recipe for that particular dish. Moreover, you can also see visual guidelines for making this recipe from a video given in the later part of this article.  

 

The Persian rice cake known as Tahchin Morgh is flavorful and ideal for a weekend meal. Red barberries, saffron, and crunchy tahdig bits all have enticing aromas and brilliant colours that make them impossible to refuse! Tahchin may be prepared using a variety of recipes, but the most well-known is the Tahchin Morgh, which is often prepared outside. In addition to rice and chicken, this recipe also calls for eggs, yoghurt, and saffron.

 

What Does Persian Tahchin Looks Like?

 

Tahchin Morgh

 

Tahchin Morgh is a delectable comfort dish with a simple, attractive appearance. In Persian cuisine, there are many distinct forms of tahchin, many of which entail stacking rice and some sort of meat with other seasonings, like in my blog article Tahchin Lubia Cheshm Bolboli ba Mahicheh. Tahchin Morgh uses a straightforward approach and consists essentially of layers of cooked chicken and fragrant fluffy rice. It is unique in that cooked chicken thighs, drumsticks, or a mix of the two are stacked with cooked rice after being cooked with onion chunks, salt, pepper, and a little water until the flesh slips from the bone. The key to cooking really tasty chicken with a rich broth to steam the rice in is to select chicken pieces with bones and use a minimal quantity of water.

 

What is Tahchin?

 

In Farsi, Tahchin and Morgh both mean “organised in the bottom.” In contrast to versions that include all of the layers of rice with yoghurt and saffron, this dish is the Tabrizi (Azeri) variation of the Tahchin. Only the lowest layer, the TahDig rice, is combined with yoghurt and saffron in this dish. Therefore, the rice is steamed with the rich chicken broth and stays fluffy and light while the TahDig layer bakes into a crispy golden crust.

 

 

What do You need To Make This Recipe?

 

 

You’ll need these materials to make traditional Tahchin. Tahchin can be prepared in a variety of ways by adjusting the ingredients.

  • Rice: For Persian meals, long grain basmati or premium Iranian rice should be used.
  • Egg: To prepare the crust, beat the eggs and combine them with yoghurt, salt, and blooming saffron.
  • Dried barberries: Middle Eastern grocery stores are often where you may purchase dried barberries. Don’t overlook the dried barberry at all as it is the major component of this dish.
  • Yoghurt: For this dish, use plain yoghurt.
  • Butter: To sauté barberries, we need some butter.
  • Chicken breast without bones: Tahchin Morgh tastes better when made with a boneless chicken breast.
  • Bloomed saffron: The majority of Persian rice recipes utilise saffron as a garnish and to add enticing tastes.
  • Onion \Oil
  • Turmeric, pepper, and salt
  • Almond slivers with pistachios

 

The Way You Bloomed Saffron:

 

Tahchin Morgh Recipe

 

Saffron is often first pounded in a mortar and pestle to liberate its flavour and colour before being used in a recipe. The best and simplest way to grind saffron without a mortar in the kitchen is with a spoon. To give water the colour and flavour of saffron, add freshly ground saffron to a small amount of boiling water and let it steep for 15 minutes. It is preferable to keep the container covered to maximise the saffron’s scent.

 

 

You Can Also Make Tahchin in Microwave Oven:

 

Although the Tahchin was prepared on the stove, the method also works with a rice cooker. Grease the pan thoroughly before baking Tahchin to avoid sticking. Place it in the oven after covering it with foil. You should preheat the oven to 350°F, place the oven-proof dish inside, and cook the chicken rice cake for 45 to 1 hour.

 

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The Best Persian Tahchin Morgh Recipe

July 31, 2022
: 4
: 30 min
: 50 min
: 80 min
: Medium Difficulty Level

Tahchin Morgh is a delectable comfort dish with a simple, attractive appearance. In Persian cuisine, there are many distinct forms of tahchin, many of which entail stacking rice and some sort of meat with other seasonings, like in my blog article Tahchin Lubia Cheshm Bolboli ba Mahicheh. Tahchin Morgh uses a straightforward approach and consists essentially of layers of cooked chicken and fragrant fluffy rice. It is unique in that cooked chicken thighs, drumsticks, or a mix of the two are stacked with cooked rice after being cooked with onion chunks, salt, pepper, and a little water until the flesh slips from the bone. The key to cooking really tasty chicken with a rich broth to steam the rice in is to select chicken pieces with bones and use a minimal quantity of water.

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Ingredients
  • A serving of basmati rice
  • 2 Eggs
  • Dried barberries, half a cup
  • 50 ml of plain yoghurt
  • 2 teaspoons of butter
  • 14 Cup of oil
  • Saffron in bloom, 4 tablespoons
  • Pepper and salt
  • 1 Chicken breast without bones
  • 1 Onion
  • Turmeric
  • 2 tablespoons of almond slivers (optional)
  • 2 tablespoons of pistachios, sliced (optional)
Directions
  • Step 1 Barberries should be soaked for a full hour.
  • Step 2 Before cooking the chicken, slice a tiny onion. Now simmer 1 boneless chicken breast with 1 glass of water, 1 onion, salt, pepper, and turmeric until the water has completely evaporated. Chicken should be cut into tiny pieces.
  • Step 3 Rice should be rinsed until the water is clear. Put the rice in a large water-filled pan. Salt it, then let it cook. When the rice starts to float to the top and the water returns to a boil, the rice is finished cooking after 6 to 8 minutes. At the very end, test a grain to see if the rice is cooked. Divide a grain in half. Rice should have a firm centre that is mushy on the exterior. Pour the rice into the colander, then place it aside to drain.
  • Step 4 Yoghurt, egg yolks, and saffron that have bloomed should all be combined in a basin.
  • Step 5 Stir well after adding 1/2 cup of rice to the yoghurt mixture.
  • Step 6 Oil the rice cooker or pan with 3 teaspoons.
  • Step 7 Fill the pan with half of the saffron rice. Layer the chicken pieces on top of the first layer, flatten it with a spoon, and then top with the remaining plain rice.
  • Step 8 Over the rice, add the remaining liquid saffron, 2 teaspoons of oil, or 2 tablespoons of melted butter.
  • Step 9 Directly over the cooktop, heat the pot to medium-high. Cook the rice with the lid on until it starts to steam. Once the crust develops, reduce the heat and cook the dish for a further hour.



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