It's beautiful isn't it? Tahchin is one of the dish that usually getting serve in Persian gatherings and parties. I've never come across someone who doesn't like Tahchin and all thanks to the great crunchy texture on the top!
Tahchin is made of rice mixed with yogurt and lots of saffron, layered with cooked chicken, beef or just serve plain as it is. Some people call it rice cake but I’m completely against it! I mean pleaaase, it’s WAY far from a cake!
As simple as it sounds, there are many important factors in cooking this dish.
-The amount of yogurt, not to little and not much to make it soggy. -The amount of oil to make it as crispy as possible. -Controlling the heat to have perfect color and crispiness but not to burn it! -Choosing the right non-stick pot/pan (Definitely the most important one)!
And also (this one is more personal) having perfect toppings! Barberries are my absolute favorite topping for Tahchin. Mixed with couple tablespoon of sugar and sauté in batter for couple minutes.
The Tahchin recipe that I'm sharing with you now is the plain Tahchin, and soon In future I'll share the chicken and beef Tahchin recipes with you too.
Just keep it in mind that for reaching that perfect Tahchin, you might need few attempt. Because it's not just about the recipe but you should have control of the heat depends on your stove to reach the beautiful color.
This recipe is for 3-4 people and you can serve it with a side of stew or kebab! Ingredients for Tahchin:
2 cup basmati rice
3/4 cup plain yogurt
1 egg yolk
1/2 teaspoon grounded saffron
1/2 teaspoon salt
1 1/2 tablespoon vegetable oil
Ingredients for barberry topping:
4 tablespoon dried barberries
1 1/2 tablespoon butter
2 tablespoon sugar
-Put the basmati rice in a colander and wash it under the cold water till the water comes from the bottom runs clear.
-Sprinkle grounded saffron on top of couple ice cubes in a cup and let it bloom. Or alternatively you can mix 3 tablespoon of boiling water with the saffron and let it dissolve.
-Bring a large pot of water to boil and season it with salt (2-3 tablespoon). -Once the water boiled, add the rice to it and let it boil for 3-6 minutes. This timing it totally depends on the rice that you using. You can check the rice by testing it between your two fingers, it has to be pretty soft on the outside but firm in the center.
-You should check the rice regularly and once its reach to the point, drain the rice in a colander. -Rinse the rice again under the cold water all the way, let it drain and set it aside. -In a medium bowl combine the yogurt with saffron water, 1/2 teaspoon salt and egg yolk. -Mix everything together and then add the drained rice to the bowl. -Mix till all the rice are coated with yogurt mixture.
-Heat your nonstick medium pot on a medium heat and add the vegetable oil to it.
-Once the oil is hot add the rice to the pot, flatten the surface and bring the heat to medium low. -Cover the pot with a lid and let it cook over medium low heat for 40-45 minutes. -In the mean time the rice is cooking prepare the barberries. -On a sauté pan over the flame melt the butter. -Once butter melted, add the barberries and sugar to the pan and sauté it just till sugar is dissolved and barberries are heated through. Take it off the heat and set it aside. -Once the rice is cooked take the lead off, place a serving plate upside-down on top of the pot. Put a glove and carefully flip the pot and remove it. -Garnish the top of the Tahchin with barberries and enjoy!