Persian upside down rice (Tahchin-e Morgh). A flavorful entrée that is adored by many Tahdig lovers across the globe. Cool down the sides of the pan with cold running water. This will help the rice cake to shrink a bit more so that it can slide right.

Persian upside down rice (Tahchin-e Morgh) You probably don't make Persian food enough, which is why you should cook your way through culinary authority Jila Dana-Haeri's From A Persian Kitchen. Learn to make rich khoresh sauces and the rice dishes that love them, bright salads, hearty soups. Tahchin Morgh has a simple technique; basically it is aromatic fluffy rice layered with cooked chicken.

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A flavorful entrée that is adored by many Tahdig lovers across the globe. Cool down the sides of the pan with cold running water. This will help the rice cake to shrink a bit more so that it can slide right.

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Ingredients - Persian upside down rice (Tahchin-e Morgh):

Need 400 g of Persian rice, rinsed and soaked in salted water (2tbsp salt) for 1 hour.
Need 6 pieces cooked chicken pieces, breast or thigh.
Prepare 6 for egg yolk.
Require 2 1/2 cups regular yogurt or Greek yogurt.
Prepare 1 tsp dried rose petals.
Need 2 tbsp of Persian saffron water.
Need 4 tbsp of curry powder.
Provide 1 tsp - cinnamon powder.
Prepare to taste of Salt and pepper.
You need Oil.

What makes it special is that chicken thighs, or Tahchin means "arranged in the bottom" and Morgh means chicken in Farsi. This recipe is the Tabrizi (Azeri) version of the Tahchin and is different from. The golden crust on this Persian Saffron Rice looks and taste incredible!!! Called Tachin, this rice is made with yogurt, saffron, yolks and butter.

Persian upside down rice (Tahchin-e Morgh) start cooking:

In a small plate mix rose petals, cinnamon and curry powder together, set aside..
You can use Greek yogurt but I prefer to make my own thick yogurt by traditional method.Pour regular yogurt into a double layer of cheesecloth or kitchen cloth. Tied up the cloth...
Hang it over a bowl and leave to drain for 3-4 hours or more. That’s all you have to do. You would see the liquid left in the bowl. Resulting is a thick yogurt..
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Marinate the chicken pieces with thick yogurt..
Then coat them with spices mixture. Put it in the fridge overnight..
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In a bowl with egg yolks add saffron water,.
Season with salt and pepper. Whisk well. set aside..
Bring water to a boil in a pot, drain salted water of rice and add rice and cook for 10 minutes. using a colander drain and pour some cold tap water over it..
Now, add half of rice to the egg-saffron mixture and blend well..
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Heat 5 tbsp oil in a non-stick pan. Ladle saffron rice into the pan and flatten with a spoon..
Layer with marinated chicken meat and then cover it with rest of white rice.
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Place 3 tbsp butter or Ghee over the rice. Cover the pot with a lid.. Because at the bottom of pot is yogurt and egg, so it can easily burn, that’s why Cook the rice on medium to low heat..
Once rice is done, Place a large platter over the pot and turn the pot over. Spoon fried barberries on and around the tahchin and serve it with salad and pickles..
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Called Tachin or Tahchin, this baked Persian Saffron Rice is crunchy on the outside and fluffy on the inside. It's seasoned enough to eat plain but terrific. Fall in love with the joy of cooking Persian food with this Tahcin Morgh. It is a simple yet elegant meal combining all the goodness How to Make #Tadig Cupcakes (Crispy Rice). Tadig means "bottom of the pot" in Persian.

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