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Tah-Chin ba Morgh

Tah-Chin ba Morgh (Iranian saffron rice cakes with chicken)Iranian saffron rice cakes with chicken

Add onions to a skillet with a few tablespoons of vegetable oil; cook until slightly golden. Stir in turmeric. Add cubed chicken to skillet; cook in onions until slightly browned. Add 1/2 C to one cup of water; bring mixture to a boil. Reduce heat, cover and simmer until chicken is fully cooked, about thirty to forty minutes. In a bowl, beat the yogurt until smooth. Dissolve saffron in a half cup of hot water. Add saffron, salt, black pepper and chopped eggs to yogurt mixture. Set aside. Rinse rice; add three cups water to a large cooking pot and bring to a boil. Stir in rice and cook, stirring occasionally, until rice is tender, about twenty minutes. Drain. Add three teaspoons of vegetable oil and six teaspoons of yogurt mixture to a nonstick cooking pot. Place a thin layer of rice on bottom of pot; flatten using a sturdy spatula or the back of a spoon. Add a layer of chicken on top, followed by another layer of rice (again flattening rice). Spread six more teaspoons of yogurt mixture on the rice. Repeat steps with remaining chicken, rice and yogurt mixture. Add a few teaspoons of vegetable oil on top. Place cover on cooking pot and cook over medium-low heat for about ninety minutes. Remove cover and allow to cool for about five minutes. Place a large, inverted dish over the pot and turn over; tap pot if necessary to loosen. Tah-Chin should fall on dish in one piece with crispy layer on the outside. Serve.


Note: Tah-Chin is also known as Tahcheen.


*Tah-Chin image (C) Waqcku (2007). Released into the public domain by author and copyright holder.


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