© the eyeranian

My Tah-Chin

As a single guy, I don't cook that often anymore. To be quite honest, it's not worth the effort. The hassle of preparations, then cooking and finally clean-up for a meal for one (and in large part is the same if cooking for 4 or 10) aside, a good (or bad) meal is like a movie or a book or view. You like to share it with someone. Even if just to say "hey, it turned out horribly" or "let's try it with a bit more spice next time", or...

But over the past couple of weeks, I've made Tah-Chin twice! For those unfamiliar with this delicious Persian dish, I am including a recipe below. Here is a recipe in Persian also, if you prefer.

And if you want to see the first one I made, click on the picture below;

This is Pedram's recipe. For other versions, some made with lamb, click here.

Ingredients: Rice (two cups), Salt (to taste), Butter or your choice of cooking oil (one tablespoon), Boneless Chicken (4 pieces, dark or white), Onion (one small or half or a large one), Turmeric (half of a tea spoon), Plain Yogurt (one cup), Saffron (one smidgen, whatever that is), one Egg Yolk (can be omitted). Serves 4 small eaters or 2 normal people.

- Rice, Salt and Butter go into electric rice cooker with 4 cups of water.

- Chicken, Turmeric, Salt and Onion into a small pot with 4-5 cups of water.

- Rice is removed when almost all the water is gone, but it is still not fully cooked.

- Chicken is cooked on high heat for about 40 minutes.

- In an oven-safe pot or pan, you mix the Yogurt, Saffron and Egg Yolk (if you like) and then add the almost-cooked rice and mix well.

- Take the pieces of chicken out and insert them into the rice mix in separate spots, until covered.

- Pre-heat oven, put the pot/pan in there for about 45 minutes or until the top starts to turn goldish brown.

- Remove, either turn the whole thing over and serve like a cake (not for dessert though) or just cut into pieces and serve.

Enjoy!

Posted by Pedram at December 7, 2003 10:22 PM