How To Make Tahchin

Name: How To Make Tahchin
Prep time: 24 min
Cook time: 93 min
Total time: 117 min
Yield: 12
Ingredients: 9 cups (about 1.7 kg) Rice; 6 tbsp (brewed) Saffron; 5 whole eggs + 1 yolk Egg; 2 tbsp Cinnamon; 1.5 tbsp Black pepper; 18 pods Cardamom; 2 tbsp Coriander seeds; 2 tbsp Chicken bouillon; 1.5 tbsp Sugar; 3 tbsp Rose water; 6 tbsp Yogurt; 6 to 12 tbsp Oil; 3 tbsp Salt

Recipe by Abed Food (@abedfood) on YouTube · View original post

5.8/10 · PopularityBased on the original YouTube post’s likes, views and comments.

A majestic Persian tahchin with a crispy golden crust and a soft, saffron-scented rice center, made with yogurt, eggs, and aromatic spices. This version is a plain tahchin, without chicken.

Health score 3.0/10
117 min
Prep 24 min
Serves 12
Medium
679 kcal

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Ingredients

RiceIranian or basmati rice; about 140 g per person9 cups (about 1.7 kg)
Egg5 whole eggs + 1 yolk
CardamomGround, seeds only18 pods
Chicken bouillonOr aromat2 tbsp
Rose water3 tbsp
YogurtPlain6 tbsp

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SaffronBrewed with ice6 tbsp (brewed)
CinnamonGround2 tbsp
Black pepperGround1.5 tbsp
Coriander seedsGround2 tbsp
Sugar1.5 tbsp
OilFor greasing and mixture6 to 12 tbsp
Salt3 tbsp

Method

Cook the rice: If using Iranian rice, parboil and drain, leaving it slightly al dente. If using basmati, cook it as kateh (absorbed method). Set aside.
Brew the saffron: Make concentrated saffron water by steeping saffron threads in ice water.
Add 6 tbsp of the brewed saffron to the cooked rice and mix well until the rice is evenly colored. Set aside.
In a large bowl, beat 5 whole eggs and 1 egg yolk until well combined.
Add 2 tbsp cinnamon to the egg mixture and mix.
Add 1.5 tbsp black pepper and mix.
Grind 18 cardamom pods, discard the pods, and add the seeds to the mixture.
Add 2 tbsp ground coriander and mix.
Add 2 tbsp chicken bouillon and mix.
Add 1.5 tbsp sugar and mix.
Add 3 tbsp rose water and mix.
Add 6 tbsp brewed saffron and mix.
Add 6 tbsp yogurt and mix.
Add 6 to 12 tbsp oil and mix.
Add 3 tbsp salt and mix.
Mix all ingredients well until smooth.
Add the saffron rice to the egg-yogurt mixture and mix gently until well combined, without mashing the rice. If the mixture seems too stiff, prepare a little more of the yogurt-egg mixture and add it.
Generously grease a baking dish with oil, brushing the sides well.
Pour half of the rice mixture into the greased dish and press lightly.
If desired, add a layer of fillings such as barberries, eggplant, walnuts, dried apricots, or plums (do not add meat).
Pour the remaining rice mixture on top and press lightly.
Bake in a preheated oven at 170-180°C (360-370°F) for 60-75 minutes, until golden and crispy.
Serve with grilled chicken or meat, if desired.