How to Prepare Delicious Chicken stuffed rice(tah-chin morgh)

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Chicken stuffed rice(tah-chin morgh). Chicken tahchin (Persian layered saffron rice with chicken) While being delicious, "Tahchin" is one of the most elegant and beautiful Persian dishes, which has all the unique features of Iranian cuisine: beautiful color and the pleasant aroma of saffron, ruby-like barberries, and most importantly, an excellent and golden rice Tahdig! Chicken stuffed rice(tah-chin morgh) This is a yummy Persian rice dish. you can easily make it and enjoy the irresistible taste and aroma of saffron with rice and chicken. If you have the chance to find Iranian rice you will feel the amazing taste and aroma of rice as well.

Chicken stuffed rice(tah-chin morgh) Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom) will be. You can cook Chicken stuffed rice(tah-chin morgh) using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken stuffed rice(tah-chin morgh)

  1. It's 2 cups of rice.
  2. It's 1 cup of yoghurt.
  3. It's 2 of eggs.
  4. You need 1/2 of ts. saffron powder.
  5. Prepare 2 pcs. of chicken breast or 5 drum sticks.
  6. It's 1 of medium onion.
  7. Prepare 1/2 cup of oil.
  8. You need of salt, pepper, turmeric.

Tahchin e Morgh in Oven (Persian Rice Cake with Chicken) Persian rice cake with chicken meat or "Tahchin e Morgh" is a popular dish in Iranian cuisines. And you can always find it in different ceremonies as the main dish or appetizer in small slices. Tah chin — also spelled tah-chin or tacheen — is a dramatic Persian rice dish. Partly cooked rice is flavored with saffron, yogurt and egg yolks and then layered in a dish with chicken or lamb.

Chicken stuffed rice(tah-chin morgh) instructions

  1. Peel and slice the onion. Fry it with chicken for 5 minutes. Add turmeric, salt, pepper, and water (just to cover the chicken). Boil until done..
  2. In a small bowl mix saffron with 2 spoons of hot chicken stock..
  3. Boil the rice with 3 cups of water, half of the oil and salt till the water dries out. the rice shouldn't get very soft..
  4. In a big bowl beat the eggs, yoghurt, saffron, a pinch of salt, and 3-4 spoons of oil..
  5. Add the rice to the batter..
  6. Bring a pan with 3 spoons of oil into heat. Spread half of the batter with rice in the hot pan. (You can use the rice cooker too.).
  7. Remove the bones from the chicken, and sliced it into small pieces, put the chicken on the rice..
  8. Add the rest of the rice and cover the chicken. Cover and steam the rice on low fire for about 45 minutes until the bottom is gold and crispy..

The whole dish is baked and then turned out onto a platter, forming a mound of deliciousness with a golden, crispy crust. Tahchin Morgh has a simple technique; basically it is aromatic fluffy rice layered with cooked chicken. What makes it special is that chicken thighs, or drumsticks, or a combination of the two are cooked with pieces of onion, salt, pepper and little water until the meat falls off the bone, then it is layered with cooked rice. Chickens - often the smaller varieties that have the best flavor - are marinated in citrus juice, spices and oil, and then filled to the brim with the stuffing. Shekam Por is … Continue reading Morgh Shekam Por - Saffron-glazed stuffed chicken with.