Persian Chicken Tahchin Recipe Ingredients: - 2 cups long grain rice (Basmati or Jasmine) - 3 Tbsp non-fat yogurt - 1 egg - 1 egg yolk - 1/3 cup whole milk - 1/2 cup vegetable oil - 6 Tbsp saffron solution (1/2 Teaspoon ground saffron soaked in 6- 7 Tbsp hot water for 5 minutes) - 2 cups (packed) shredded cooked chicken (such as rotisserie chicken) - 1/3 cup barberries - 1/3 cup slivered or chopped pistachio nuts - 2 Tbsp sugar - 4 Tbsp unsalted butter - 6 Tbsp grapeseed oil Instructions: Clean and Brine the Rice: - Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it. - Wash the dry rice by filling a medium-sized bowl with cold water to about an inch above the rice and stir. Do not rub the rice grains between your fingers, just stir. - Empty the water. - Repeat filling, stirring, and emptying the water two more times until the water is almost clear. - On the fourth fill of the water, fill the bowl with water up to an inch above the rice, add four tablespoons of table salt, and stir to mix. - Let the rice rest in the salt brine for at least one hour. Make saffron solution: - Make your saffron solution by grinding saffron threads into 1/2 teaspoon of ground saffron and soaking it in hot water for at least five minutes. Boil the rice: - After the rice has brined for at least an hour, fill a thick-bottomed pot half full of water and bring to a boil. - Add the rice and brine solution to the boiling pot. - Boil the rice, stirring once every minute (to prevent rice grains settling at the bottom of the pot) until the rice grains are almost cooked (AKA al dente). To make sure you catch the rice at the right stage, start examining the rice grains about five minutes after you have started boiling them. - Al Dente (for rice) means the rice grains are cooked and soft on the outer layer but still hard in the center (This will take about seven minutes). - Place a colander in the sink. Once the rice is al dente, pour the pot of water and rice into the colander. WARNING: Be careful not to burn yourself! - Run cold tap water through the rice mixture in the colander to wash away some of the starch. Shake the colander to force the water out of the rice. Repeat the cold water rinse a second time. - NOTE: Running cold water through the cooked rice at this stage ensures large grains have the desired texture (not sticky). Once the rice has been rinsed twice, leave the colander in the sink for the water to drain. Make the rice and yogurt mix: - Stir together the yogurt, egg, egg yolk, milk, vegetable oil and four tablespoons of the saffron solution in a large bowl. - Add the drained rice and salt and pepper to taste and stir thoroughly. This results in a saffron colored mixture resembling rice pudding. Make the chicken and barberry mix: - Candy the barberries by cooking in a medium-sized frying pan with two tablespoons of butter and two tablespoons of sugar for three minutes, while stirring frequently. - Add the chicken and pistachios to the candied barberries in the frying pan. - Sauté chicken, barberries, and pistachios for six minutes on medium while stirring constantly. Add salt and pepper to taste. - Put the chicken barberry mix in a bowl and set aside. Assemble and cook the Tahchin: - Put a non-stick pot on the stove and set the heat on medium high (4 or 5 out of a maximum 10 setting). The pot used for boiling the rice and steaming the rice is usually the same one. Make sure your pot is thick-bottomed. A glass lid is preferred for cooking Persian rice. - Put the grapeseed oil and two tablespoons of unsalted butter into the pot. Butter is used for flavor and grapeseed oil is used because it has a high smoke point and helps prevent the butter from burning. - Add the remaining two tablespoons of your prepared saffron solution with salt and pepper to taste. - Swirl the saffron oil mixture around to ensure thorough coverage of the bottom and about two inches up the sides of the pot (this helps prevent the Tahchin rice and yogurt mix from sticking to the pot). - Spoon half of the rice/yogurt mixture into the pot. - Use the back of a spoon or silicon spatula to gently press down and spread the rice/yogurt mixture evenly across the bottom of the pot. - Place the chicken/barberry mix over the rice/yogurt layer. - Spread to make sure an even layer. Again, use the back of a spoon to gently spread the mixture evenly across the layer of rice/yogurt. - Spoon the rest of the rice/yogurt mixture over the chicken/barberry layer. Again, use the back of the spoon to spread the rice/yogurt mixture evenly. - Put the lid on the pot and cook on medium-high setting (dial setting 5 out of 10) for about five minutes or until the inside of the lid begins to show condensation and starts to drip down to the sides of the lid (using a pot with glass lid makes this observation easy). - After the condensation begins, remove the lid, and place a paper towel (or cloth kitchen rag) on the open mouth of the pot and place the lid over the towel. The towel acts as a gasket to seal the pot. - Lower the temperature to medium-low setting (dial setting 3 out of 10). - Cook for 45 minutes. - IMPORTANT: The temperature profile is different on every cooktop. Regardless, experiment and find out where exactly medium-low is on your cooktop to produce the crunchiest Tahchin layer without burning it! This may mean you have to burn and ruin a couple of batches of Persian Tahchin before you discover the right setting for cooking the perfect crunchy Tahchin! Finish cooking and serve Tahchin: - About five minutes before the 45-minute cooking time is over, fill the kitchen sink with four inches of cold water. - After 45 minutes, the Tahchin is cooked to crunchy perfection. - Lift the lid, remove the towel, and quickly carry the pot to the kitchen sink and place in the cold water (you'll hear a loud sizzle)! WARNING: Be careful not to burn your hands; the handles are hot! This cold bath helps separate the bottom crunchy layer of Tahchin from the hot metal pot. - Remove the pot from the cold water and place it on a towel on the kitchen counter. Placing the pot on the towel helps dry the bottom of the pot. - To remove the Tahchin mold from the pot, place a round serving platter (larger than your pot's diameter) on the open pot and invert both holding them tightly together (be careful not to burn yourself or drop the pot and the platter!) This will cause the rice and crunchy Tahchin layer (which is now separated from the bottom of the pot, thanks to the cold water!) to drop down onto your serving platter! - NOTE: If the crunchy Tahchin does not separate perfectly from the pot in a mold, you can remove the pieces still stuck to the pot using a spoon or spatula. - Cut the crunchy Tahchin mold to expose the tasty stuffing of chicken, candied barberries and pistachios and enjoy with a salad or other favorite side dish! Variations: - Use leftover cooked chicken, turkey, duck for this dish. I have used canned breast of chicken with great results! - Add other aromatics such as ground cardamom and cinnamon. - Add raisins and other chopped nuts.
what is the Huge silver bowl that you are using? I am getting into cooking and I'm not sure what it is called. Also I'm mainly focusing on persian Cuisine because as you may have guess, I'm Persian.
@@CafeBagheri hahaha yes, I didn't know if there was a technical term to it or not. Thank you again I appreciate looking at your recipes for persian food. I'm trying to cook for persian new years and I wanted to surprise my dad just to see the look on his face. Merci agha Bagheri.
Thank you Mr. Bagheri It is a Wonderful video and a Fine recipe!! I had tried to copy paste the recipe as you suggested, but it doesn’t allow it. Anyway it looks really good!! I will try TahChin!!
I wish to thank you once again for your step by step video. I’ve been trying for the past 26 years to master this. Lol 😂 I’ve purchased recipe books, I’ve done research and yet I didn’t quite get the results that I finally got. But thanks to your teachings I finally did it!!! Yeah!!!! 😉
I just discovered this dish and I'm super excited to try my hand at adding it to my culinary repertoire. I'm sure it'll be a delight. Thank you for sharing. سلام
Omg I’ve made this again!!! I just luv this recipe. Your instructions are very clear and straightforward. I just luv the way you teach and guide us. 👏 bravo. Thank you once again.
Thank you so much for sharing this recipe with us I'm going to try to make this . I love making food from other countries. You made it look so easy thank you once again sir. God bless you and your family
I cooked it today and its so yummy its just that I did my own way on how I cook my chicken.only the chicken and I follow exactly your tips and so yummy thank you...if only I can post the picture here...
That is awesome! And that is exactly how recipes and cooking work. Now you’ve made this recipe your own. You can change it up and customize it as much as you want. If you and your family like it, then it’s legitimate. Send me the picture in an Instagram message and I will share. My Instagram page is @CafeBagheri
I can’t wait to try this recipe! IMO my youngest sister-in-law makes the best Tahchin but I’m ready to give yours a try 😁 I’m making your adas polo today so the Tahchin is next in line 😊
Sauteing in butter with some saffron water for a few minutes will re-hydrate and plump them up. You can also soak in water a few minutes before sauteing but not really necessary. After you have cooked in butter for a few minutes, turn off the heat and then stir in a little honey, sugar or maple syrup.
@@CafeBagheri thank you so much for responding so quickly! I will half everything then. I have really enjoyed your cooking and detailed instructions! :)
It would be very sharing to all if you put the ingredient to support those like me who live far away who just love your recipes. There are a few different way to make this recipe I am still tryiing to achieve the perfect recipe in Aussie.
The detailed recipe is here in the comments section. I just realized it was not pinned at the top of comment list as it should have been. It is now the first comment.
@@CafeBagheri ❤ Hi Bagheri The recipe sounds wonderful!! Only it’s hard to try your recipe if we can’t print it. It’s a challenge to go back and forth from pots and pans and then to video and comments!! Thank you for sharing. And love your energy.
@@sheidamavaddat2562 The full typed recipe is in the first comment under this video (scroll up from here). You can copy the written recipe and paste into a document (on a PC) and print.
I am hooked on Persian cooking and watched many of your amazing videos. I always toast the almonds for 2-3 min, then they taste even more delicious. Have you tried SMOKED basmati rice? i heard its superior to regular basmati, has a smoky flavor .
Do I need to use egg? I used egg the last time I made this and it came out very bad. I made tahdig the other day without egg and it turned out much better!
Yes, tahchin needs a binder to go with the yogurt. If you follow the recipe amounts, you should be okay. The recipe is placed in the first comment right here.
You can use any nuts you like. Slivered pistachios and almonds are traditional Persian for this dish, but walnuts, pecans, squash or melon aeeds or crushed macademia nuts will all work.
I’ve tried to make tahchin once before but it turned out so dry, the recipe I followed had a step where you cooked it in the oven and I wonder if that’s why. Your recipe doesn’t have this step, so I might have the courage to try it again!
I know you can put everything you want based on your preferences but Milk?! And canned chicken! are the ingredients I’ve never heard of in any other real persian tahchin recipes.
I present a dimension of ease and convenience where possible (for cooks outside Iran)! Don’t knock it til you’ve tried it! I would not put it in the recipe if it didn’t taste good.
I f*cked it up big time, the liquid for tahchin turned out too runny and a way too much, my rice burnt since I used a sh*t pan and made the whole thing stink of burnt iron and the taste as well, must say was my very first attempt at cooking an actual meal from scratch 😕😅
I’m sorry to hear you had a sit back. Don’t give up. Burning the bottom of rice is easy to prevent; lower the temp. The extra liquid is a mystery to me. Where did liquid come from. Not much liquid in the ingredients!
@@CafeBagheri your videos are very fun and easy to follow but I didn't look at measurements on your comments and used 4 spoon of yogurt in stead and whole cup of milk 😅 ik very silly, lesson learnt now and a bad pan I have to blame for. I will try this again sometime, I wanted to show my bf some persian foods but it scard him for life instead 😭
@@bella64276 for the pan, just make sure you use a teflon pot, those won't burn nor stick. Anything that is not teflon will likely turn black after 45min.
The hallmark of this recipe is really not the chicken used in this dish; it’s about achieving the perfectly crunchy and flavorful crust using eggs, yogurt, saffron, oil and butter. Any kind of cooked chicken that you like will work here. And time saving/convenience is always important! For example, deboned Kentucky Fried chicken makes a fantastic tahchin!👌🏼
Persian Chicken Tahchin
Recipe
Ingredients:
- 2 cups long grain rice (Basmati or Jasmine)
- 3 Tbsp non-fat yogurt
- 1 egg
- 1 egg yolk
- 1/3 cup whole milk
- 1/2 cup vegetable oil
- 6 Tbsp saffron solution (1/2 Teaspoon ground saffron soaked in 6- 7 Tbsp hot water for 5
minutes)
- 2 cups (packed) shredded cooked chicken (such as rotisserie chicken)
- 1/3 cup barberries
- 1/3 cup slivered or chopped pistachio nuts
- 2 Tbsp sugar
- 4 Tbsp unsalted butter
- 6 Tbsp grapeseed oil
Instructions:
Clean and Brine the Rice:
- Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or
other debris that may have been shipped with it.
- Wash the dry rice by filling a medium-sized bowl with cold water to about an inch above the
rice and stir. Do not rub the rice grains between your fingers, just stir.
- Empty the water.
- Repeat filling, stirring, and emptying the water two more times until the water is almost clear.
- On the fourth fill of the water, fill the bowl with water up to an inch above the rice, add four
tablespoons of table salt, and stir to mix.
- Let the rice rest in the salt brine for at least one hour.
Make saffron solution:
- Make your saffron solution by grinding saffron threads into 1/2 teaspoon of ground saffron
and soaking it in hot water for at least five minutes.
Boil the rice:
- After the rice has brined for at least an hour, fill a thick-bottomed pot half full of water and
bring to a boil.
- Add the rice and brine solution to the boiling pot.
- Boil the rice, stirring once every minute (to prevent rice grains settling at the bottom of the
pot) until the rice grains are almost cooked (AKA al dente). To make sure you catch the rice at
the right stage, start examining the rice grains about five minutes after you have started boiling
them.
- Al Dente (for rice) means the rice grains are cooked and soft on the outer layer but still hard in
the center (This will take about seven minutes).
- Place a colander in the sink. Once the rice is al dente, pour the pot of water and rice into the
colander. WARNING: Be careful not to burn yourself!
- Run cold tap water through the rice mixture in the colander to wash away some of the starch.
Shake the colander to force the water out of the rice. Repeat the cold water rinse a second
time.
- NOTE: Running cold water through the cooked rice at this stage ensures large grains have the
desired texture (not sticky). Once the rice has been rinsed twice, leave the colander in the sink for the water to drain.
Make the rice and yogurt mix:
- Stir together the yogurt, egg, egg yolk, milk, vegetable oil and four tablespoons of the saffron
solution in a large bowl.
- Add the drained rice and salt and pepper to taste and stir thoroughly. This results in a saffron
colored mixture resembling rice pudding.
Make the chicken and barberry mix:
- Candy the barberries by cooking in a medium-sized frying pan with two tablespoons of butter
and two tablespoons of sugar for three minutes, while stirring frequently.
- Add the chicken and pistachios to the candied barberries in the frying pan.
- Sauté chicken, barberries, and pistachios for six minutes on medium while stirring constantly.
Add salt and pepper to taste.
- Put the chicken barberry mix in a bowl and set aside.
Assemble and cook the Tahchin:
- Put a non-stick pot on the stove and set the heat on medium high (4 or 5 out of a maximum 10
setting). The pot used for boiling the rice and steaming the rice is usually the same one. Make
sure your pot is thick-bottomed. A glass lid is preferred for cooking Persian rice.
- Put the grapeseed oil and two tablespoons of unsalted butter into the pot. Butter is used for
flavor and grapeseed oil is used because it has a high smoke point and helps prevent the butter
from burning.
- Add the remaining two tablespoons of your prepared saffron solution with salt and pepper to
taste.
- Swirl the saffron oil mixture around to ensure thorough coverage of the bottom and about
two inches up the sides of the pot (this helps prevent the Tahchin rice and yogurt mix from
sticking to the pot).
- Spoon half of the rice/yogurt mixture into the pot.
- Use the back of a spoon or silicon spatula to gently press down and spread the rice/yogurt
mixture evenly across the bottom of the pot.
- Place the chicken/barberry mix over the rice/yogurt layer.
- Spread to make sure an even layer. Again, use the back of a spoon to gently spread the
mixture evenly across the layer of rice/yogurt.
- Spoon the rest of the rice/yogurt mixture over the chicken/barberry layer. Again, use the back
of the spoon to spread the rice/yogurt mixture evenly.
- Put the lid on the pot and cook on medium-high setting (dial setting 5 out of 10) for about five
minutes or until the inside of the lid begins to show condensation and starts to drip down to
the sides of the lid (using a pot with glass lid makes this observation easy).
- After the condensation begins, remove the lid, and place a paper towel (or cloth kitchen rag)
on the open mouth of the pot and place the lid over the towel. The towel acts as a gasket to
seal the pot.
- Lower the temperature to medium-low setting (dial setting 3 out of 10).
- Cook for 45 minutes.
- IMPORTANT: The temperature profile is different on every cooktop. Regardless, experiment
and find out where exactly medium-low is on your cooktop to produce the crunchiest Tahchin
layer without burning it! This may mean you have to burn and ruin a couple of batches of
Persian Tahchin before you discover the right setting for cooking the perfect crunchy Tahchin!
Finish cooking and serve Tahchin:
- About five minutes before the 45-minute cooking time is over, fill the kitchen sink with four
inches of cold water.
- After 45 minutes, the Tahchin is cooked to crunchy perfection.
- Lift the lid, remove the towel, and quickly carry the pot to the kitchen sink and place in the
cold water (you'll hear a loud sizzle)! WARNING: Be careful not to burn your hands; the handles
are hot! This cold bath helps separate the bottom crunchy layer of Tahchin from the hot metal
pot.
- Remove the pot from the cold water and place it on a towel on the kitchen counter. Placing
the pot on the towel helps dry the bottom of the pot.
- To remove the Tahchin mold from the pot, place a round serving platter (larger than your
pot's diameter) on the open pot and invert both holding them tightly together (be careful not
to burn yourself or drop the pot and the platter!) This will cause the rice and crunchy Tahchin
layer (which is now separated from the bottom of the pot, thanks to the cold water!) to drop
down onto your serving platter!
- NOTE: If the crunchy Tahchin does not separate perfectly from the pot in a mold, you can
remove the pieces still stuck to the pot using a spoon or spatula.
- Cut the crunchy Tahchin mold to expose the tasty stuffing of chicken, candied barberries and
pistachios and enjoy with a salad or other favorite side dish!
Variations:
- Use leftover cooked chicken, turkey, duck for this dish. I have used canned breast of chicken
with great results!
- Add other aromatics such as ground cardamom and cinnamon.
- Add raisins and other chopped nuts.
what is the Huge silver bowl that you are using? I am getting into cooking and I'm not sure what it is called.
Also I'm mainly focusing on persian Cuisine because as you may have guess, I'm Persian.
@@soccerplaya102289 Large stainless steel bowl.
@@CafeBagheri hahaha yes, I didn't know if there was a technical term to it or not. Thank you again I appreciate looking at your recipes for persian food. I'm trying to cook for persian new years and I wanted to surprise my dad just to see the look on his face. Merci agha Bagheri.
@@soccerplaya102289 You can do it! Let me know if I can help with any questions. And thanks for sharing my video links on your social media! 😁
Thank you Mr. Bagheri
It is a Wonderful video and a Fine recipe!!
I had tried to copy paste the recipe as you suggested, but it doesn’t allow it. Anyway it looks really good!! I will try TahChin!!
Using Costco kitchen was a genius idea. Thanks 🙏
من یه ایرانی هستم و این یکی از بهترین غذا ها هست، جوری که درست کردی خیلی خوب بود.
NILOU'S STORY QUEST BROUGHT ME HERE!!!
Ha ha! Go UA-cam!🙏🏼
@@CafeBagheri ua-cam.com/video/85aQPD1Mkyc/v-deo.html
same !
Me too!!!
Holy wow me too. I only JUST realized how many amazing-sounding dishes that game introduces!
خیلی خیلی عالی میتونه باشه ممنونتز آموزشتون ❤
Great stuff. I'm gonna try this very soon. Picked up some barberries and pistachios today :)
Looks beautiful! Love the addition of nuts to the mixture 👏👏
Thank you so much for sharing this delicious recipe. Finally with your help I got it right:)
I wish to thank you once again for your step by step video. I’ve been trying for the past 26 years to master this. Lol 😂 I’ve purchased recipe books, I’ve done research and yet I didn’t quite get the results that I finally got. But thanks to your teachings I finally did it!!! Yeah!!!! 😉
Looks absolutely delish!!!🤤😋 Love your method and ingredient tips of this divine dish!👌🏼
Thank you!
Another video for the win!!! My husband loves tachin. I’ll make this for nooruz
I just discovered this dish and I'm super excited to try my hand at adding it to my culinary repertoire. I'm sure it'll be a delight. Thank you for sharing.
سلام
Omg I’ve made this again!!! I just luv this recipe. Your instructions are very clear and straightforward. I just luv the way you teach and guide us. 👏 bravo. Thank you once again.
Awesome. Thanks for sharing the video link with your friends and family on social media!🙏🏼
Looks 10/10!!!! I'll be making this way, in the oven it's always dry!
Tahchin, the younger sister of Zereshk Polo. Beautifully done
Great recipe! 🙌🏻🍚🍛
thank you for sharing your culture, I really enjoyed this video.
Looks delicious thanks
Love this!
Omg it looks so doable ^ ^ like easy to make i want to try this!! Thankyou for showing us!! ; )
You can absolutely master this!
Ok i will try to make it ^ ^
لذت بردم ❤❤❤ دست مریزاد
Thank you so much for sharing this recipe with us I'm going to try to make this . I love making food from other countries. You made it look so easy thank you once again sir. God bless you and your family
Awesome you are the best chef
OMGSH 😍😍😍😍😋 You’re changing my lifeeeee😍
I cooked it today and its so yummy its just that I did my own way on how I cook my chicken.only the chicken and I follow exactly your tips and so yummy thank you...if only I can post the picture here...
That is awesome! And that is exactly how recipes and cooking work. Now you’ve made this recipe your own. You can change it up and customize it as much as you want. If you and your family like it, then it’s legitimate. Send me the picture in an Instagram message and I will share. My Instagram page is @CafeBagheri
Lovely I will try it!
I love Tachin. Incised to make it for my Persian family many years ago. My son Ashkan is all grown up now. A FAVE ! Yours is beautiful !! 😂
Keep your good work man, your channel deserves much more.
Thank you!
I can’t wait to try this recipe! IMO my youngest sister-in-law makes the best Tahchin but I’m ready to give yours a try 😁
I’m making your adas polo today so the Tahchin is next in line 😊
@@angelaa9948 How did it all turn out?!
@ It was amazing! Delicious! Perfect! It’s now my go-to tahchin recipe. Thanks so much Chef!
عالی بود
Please make a vedio of shirazi polo recipe, i want to knows what are the ingredients on it
@@indaykawawa ... I'm unaware of a Shirazi Polo (per se). There are Shirazi versions of many Persian rice dishes. Please provide more details.
Nice video. For novice cooks, it would be helpful if you be more specific about the amount of the ingredients.
Detailed English recipe is right here under this video in the first (pinned) comment.
I can get dried barberries here in London. Do I need to rehydrate them before candying? Thanks!
Sauteing in butter with some saffron water for a few minutes will re-hydrate and plump them up. You can also soak in water a few minutes before sauteing but not really necessary. After you have cooked in butter for a few minutes, turn off the heat and then stir in a little honey, sugar or maple syrup.
اینو امروز درست میکنم ان شاالله، مامانم کلا یه جور دیگه میذاره، یه جورایی ته چین پلو میذاره!
this looks great thank you ! can you pls tell us how many eggs to use for one cup of rice ? many thanks
You can use 1 egg (half the recipe)
@@CafeBagheri thank you so much for responding so quickly! I will half everything then. I have really enjoyed your cooking and detailed instructions! :)
Hello
Would you please tell me what you used as a pot for making that one little portion tahchin?
A large sized muffin tin.
It's difficult to find barberry (I hope I pronounced that right) here in Thailand, any recommended replacement?
The best substitute is craisin (cranberry raisin)! See the video I just posted.
Is there any substitute to the barberries? Can I use raisins? Its the only thing difficult to get here.
Yes you can use raisins or even craisins. But raisins are often used with Persian rice.
Thank you! That might be the only way I can overcome my exam anxiety. 😆
It would be very sharing to all if you put the ingredient to support those like me who live far away who
just love your recipes. There are a few different way to make this recipe I am still tryiing to achieve the perfect recipe in Aussie.
The detailed recipe is here in the comments section. I just realized it was not pinned at the top of comment list as it should have been. It is now the first comment.
@@CafeBagheri ❤ Hi Bagheri
The recipe sounds wonderful!! Only it’s hard to try your recipe if we can’t print it. It’s a challenge to go back and forth from pots and pans and then to video and comments!! Thank you for sharing. And love your energy.
@@sheidamavaddat2562 The full typed recipe is in the first comment under this video (scroll up from here). You can copy the written recipe and paste into a document (on a PC) and print.
I am hooked on Persian cooking and watched many of your amazing videos. I always toast the almonds for 2-3 min, then they taste even more delicious. Have you tried SMOKED basmati rice? i heard its superior to regular basmati, has a smoky flavor .
I have not tried smoked basmati yet; need to check it out.
Yes, on toasted almonds. Sounds awesome!
Thanks for the tip!
Do I need to use egg? I used egg the last time I made this and it came out very bad. I made tahdig the other day without egg and it turned out much better!
Yes, tahchin needs a binder to go with the yogurt. If you follow the recipe amounts, you should be okay. The recipe is placed in the first comment right here.
Any thoughts on nut substitutes?
You can use any nuts you like. Slivered pistachios and almonds are traditional Persian for this dish, but walnuts, pecans, squash or melon aeeds or crushed macademia nuts will all work.
Is there any way to substitute the pistachios I want to make this for myself but I’m allergic to nuts
Skip ‘em! Nuts are not necessary to the core essence of this dish! Make without.
@@CafeBagheri that’s really useful can’t way to try it
can i do the last part in a multicooker?
I don’t know what a multicooker is? But if it gives you dry heat at the required temperature, you should be good. Try it and let me know! 🙌🏼
What kind of twisted mind can dislike this video.
🔥🔥🔥
cyno’s special dish brought me here
Where do you buy barberries in Canada?
Amazon.
I’ve tried to make tahchin once before but it turned out so dry, the recipe I followed had a step where you cooked it in the oven and I wonder if that’s why. Your recipe doesn’t have this step, so I might have the courage to try it again!
There are 2 videos for Tahchin. This one is made on the stovetop and in a pot. The other is in the oven.
Hey, would you suggest having Tahchin as a side dish or is it "enough" as a main dish aswell?
If it has chicken inside it can be the main course.
@@CafeBagheri okay thank you !
I can't believe you touched the food with your hand!
@@MillikanVersuch My feet are down there in the shoes. So, I have to use the hands! 🙃
Why so much shugar?
It’s a personal preference. You can definitely cut back the sugar or put honey instead.
@@CafeBagheri Still I don't like the idea of adding sweeteners, doesnt matter it's sugar or honey.
Sorry for my observation.
@@ludaleg Absolutely you can skip the sugar. It will still be great. Please let me know the results.
No measurements! Awesome!
@@DisturbedDood119 Sorry, I missed this comment.
Detailed English recipe is right here under this video in the first (pinned) comment.
I know you can put everything you want based on your preferences but Milk?! And canned chicken! are the ingredients I’ve never heard of in any other real persian tahchin recipes.
I present a dimension of ease and convenience where possible (for cooks outside Iran)! Don’t knock it til you’ve tried it! I would not put it in the recipe if it didn’t taste good.
That's weird
@@CafeBagheri thank you! I need this as easy as possible!
wow ty for share 16years ago we cock this for weding party in shiraz oh thanks all back to me
" I used chicken in a can ! " lol
I have used chicken from the can many times!
I f*cked it up big time, the liquid for tahchin turned out too runny and a way too much, my rice burnt since I used a sh*t pan and made the whole thing stink of burnt iron and the taste as well, must say was my very first attempt at cooking an actual meal from scratch 😕😅
I’m sorry to hear you had a sit back. Don’t give up. Burning the bottom of rice is easy to prevent; lower the temp. The extra liquid is a mystery to me. Where did liquid come from. Not much liquid in the ingredients!
@@CafeBagheri your videos are very fun and easy to follow but I didn't look at measurements on your comments and used 4 spoon of yogurt in stead and whole cup of milk 😅 ik very silly, lesson learnt now and a bad pan I have to blame for.
I will try this again sometime, I wanted to show my bf some persian foods but it scard him for life instead 😭
@@bella64276 Okay you know what happened. Let’s try again! You got this. 👍🏼
@@bella64276 for the pan, just make sure you use a teflon pot, those won't burn nor stick. Anything that is not teflon will likely turn black after 45min.
@@frankozrin5611 haha yeah lesson learnt
Eat Persian food like this daily and say hello to diabetes mellitus type 2 😬
You lost me at Costco rotisserie chicken 😒
The hallmark of this recipe is really not the chicken used in this dish; it’s about achieving the perfectly crunchy and flavorful crust using eggs, yogurt, saffron, oil and butter. Any kind of cooked chicken that you like will work here. And time saving/convenience is always important! For example, deboned Kentucky Fried chicken makes a fantastic tahchin!👌🏼
Tahchin with chicken and this guy's beard in it.
😂😂😂🥂