This recipe shows how to cook a basic Tahchin, with just saffron, yogurt and egg. There are many varieties of Tahchin the most popular is with chicken (Tahchin e morgh). Tahchin cooks like tahdig. The word itself means: “decorate underneath” and it refers to the mix of saffron cream and rice that goes at the bottom of the pot. Tahchin seems like a crunchy rice cake!
Some people cook it in pyrex and in the oven. This way it’s easier to check the color and decide when it’s done. This recipe is with old fashion non stick pot.
Ingredients | 4 servings
- 2 Eggs
- 2 tbsp Yogurt
- 4-5 tbsp Oil of your choice/Clarified butter
- Salt
- 1/2 tsp Saffron
- 400g/14.2oz Rice (Basmati, Thai or Jasmin)
Nice to have:
- Non-stick pot
Preparation
Making saffron cream:
– In a big bowl (later some rice will goes in) add saffron and pour 2 tbsp of hot boiling water and wait for ⏳ 5 minutes.
– Add yogurt, eggs, a pinch of salt and 3 tbsp of oil/clarified butter. Mix till you have a yellow homogenous cream.
Preparation of rice
– Wash the rice till the color of the water, is no longer opaque.
– In a big pot boil water and add salt.
– Add the rice to the salty boiling water and wait till the rice grows in size and floats.
– Drain the rice, don’t rinse! (to maintain its taste and salt)
Preparation of final pot
– Mix 1/3 of rice with saffron cream.
– Pour in 3-4 tbsp of oil/Clarified butter to a non-stick pot on the stove, make sure it coats the bottom of the pot.
– Add the mix of rice and saffron and gently spread with a spatula to have an even surface.
– Add the rest of the white rice on top.
– Pour a bit of oil/butter on its surface.
– Cover the lid with a clean kitchen cloth.
➡️ in persian it called “Damkoni” دمکنی. It helps to absorbs the humidity, preventing water to return on the rice and helps the tahchin becomes crunchy.
– Cook on low heat for ⏳ 1 hour at least.
To serve:
➡️ Grip both pot and serving plate together and overturn. The Tahchin detaches from pot to the plate and it’s ready to serve.
Notes:
- Use thick bottom non-stick pot, it distributes the heat evenly, and prevent the rice to burn quickly.
- Greek style yogurt is perfect for Tahchin. It’s fatty and slightly sour.
- Long-grain rice is usually used to make Tahchin: Jasmin, Thai, Basmati, etc.
Noosh e Jan ☺️ (buon appetit!)
