Tahchin (Persian Saffron Rice Cake)

 

          Tahchin is an exotic and a classic Persian Rice Cake that can be pan cooked or baked. However, this is the former version. This elegant dish is prepared during special occasions, where it is usually the centerpiece. The bottom crust known as Tahdig is the most important part of this cuisine.

           It consists of basically rice, yoghurt, egg, saffron and chicken that is cooked in dum and gently inverted on a serving platter. It is then beautifully garnished with barberries, chopped pistachios and almonds. So check out the step by step pictorial recipe to prepare this one-pot wonder. 

        

           Tahchin is traditionally made in a non-stick pan / pot and cooked on a low flame till you get a nice crisp crust at the bottom. It is all about layering saffron rice at the bottom, followed by shredded chicken and then another layer of rice. 

          The presentation is the focal point in this recipe. Barberries, a sour dried fruit available in all Middle Eastern outlets is an integral ingredient in this recipe. But in the absence of it, you can substitute with dried cranberries. It is light on the tummy and is simply out of the world with a nice aromatic saffron flavour.

• 1 cup Basmati rice, soaked with 2 tbsp. salt for an hour
• 1-2 chicken breast
• 1 onion, chopped
• 1-2 garlic cloves, chopped (opt)
• salt to taste 
• 1/2 tsp. each turmeric powder, pepper powder & coriander powder
• 1/4 cup barberries
• 1 tsp. sugar 
• 1 cup yoghurt
• 1 egg
• 2 pinches of saffron soaked in 1/4 cup water
• 1 tbsp. rose water
• 6 tbsp. olive oil 
• 3-4 tbsp. butter 
• 1 tbsp. chopped pistachios 
• 1 tbsp. chopped almonds

          Boil the chicken in 2 cups water along with a pinch of salt, turmeric powder and pepper powder till tender. (Alternatively you can pressure cook for 2-3 whistles). Drain and shred them when cool.

          Cook the rice in sufficient water till done. Drain and keep aside. In a bowl, whisk together yoghurt, egg, half of the saffron water, 2 tbsp. oil and rose water. Add half of the rice to the yoghurt mix and mix well. Cover and set aside for 5-10 minutes.

          Heat 2 tbsp. oil and sauté the onion and garlic till light brown. Add the shredded chicken, salt to taste, turmeric powder, coriander powder and pepper powder. Mix everything well and cook for 1-2 minutes. Add half of the barberries. Give it a stir and keep aside. 

          Add half of the butter and stir fry the barberries along with the sugar and little water. Keep aside. 

          Heat remaining oil in a non-stick pan and layer the yogurt rice first and press it down. Now arrange the cooked chicken over it and finally layer the remaining rice. 

          Drizzle the remaining saffron water and butter. Cover with a foil and cook on a low flame for 20-25 minutes or till you get a nice crisp crust at the bottom.

          Switch off the flame and let it remain as it is for 5-10 minutes. Now place a plate over it and gently flip it over. 

          Garnish with barberries, chopped pistachios and almonds. Serve as it is, with salad or spiced yoghurt for a nice comfort meal.

                                  The Shredded Chicken.

                                 Heat 2 tbsp. oil & sauté the onion & garlic till light brown. 

                      Add shredded chicken, salt to taste, turmeric powder, coriander powder 

                      and pepper powder. Mix everything well & cook for 1-2 minutes. 

Add half of the barberries. Give it a stir and keep aside.        

Whisk the yoghurt, egg, half of the saffron water, 2 tbsp. oil & rose water. 

Add half of the rice to the yoghurt mix and stir well. 

Add half of the butter and stir fry the barberries along with

 the sugar and little of the saffron water. Keep aside. 

                             Heat remaining oil in a non-stick pan and layer the yogurt rice. 

                             Press it down.

Arrange the cooked chicken over it.

    Then layer the remaining rice. Drizzle remaining saffron water & butter.

                      Cover with a foil & cook on a low flame for 20-25 minutes or till you get

                      a nice crust at the bottom.

                                 Place a plate over it and gently flip it over. 

                                 Garnish with barberries, chopped pistachios and almonds.

                         Serve as it is, with salad or spiced yoghurt for a nice comfort meal.

Saffron Rice - Persian style

          There are many versions to this lovely Persian style flavorful rice. Each individual / household have their own secret recipe. Whatever be the reason, it is a perfect easy rice preparation that is flavored with saffron and enjoyed with any grilled stuff. This method is very simple and I made some grilled chicken to go with it. Any leftover rice can be turned into this simple flavored delicacy. 

• 1 cup basmati rice, soaked for an hour
• 1/4 tsp. saffron, crushed
• 1 tsp. sugar
• 2-3 tbsp. hot water
• salt to taste
• 2-3 tbsp. butter
• 1 tsp. rose water
• 1 tsp. chopped pistachios, almonds and dry rose petals 

          Cook the rice (either in plain water or any stock) till it is almost done. Drain and keep aside. Soak the crushed saffron, sugar and water for 20-25 minutes.

           Mix the rice with the saffron water and salt. Heat the butter in a pan and spread the saffron rice over it. Drizzle the rose water. 

          Cover with a tight lid and cook on dum for 4-5 minutes on a low flame. Transfer to a serving plate and garnish with chopped pistachios, almonds and rose petals. 

          Enjoy with any grilled stuff. I served with some homemade grilled chicken. 

Mirza Ghasemi (Roasted Eggplant Dip- Persian Style)

          This traditional Persian delicacy is very much a part of the Ramadan feast. It is actually a non-veg. version of our very own baingan bharta or Israeli Shakshuka and which has some eggs. You can term it as an appetizer / dip / side dish that is generally served with Iranian flat bread or any grilled meat / fish. This Smokey and garlicky flavour dip is very yummy and can also be had with any Indian bread or steamed rice. For a vegetarian version you can skip the eggs.

• 1 large eggplant
• 1-2 onions, chopped
• 1 tbsp. chopped garlic
• 1-2 tomatoes, chopped
• 1 tbsp. tomato paste
• 2-3 tbsp. olive oil
• 1-2 bay leaves
• 1" cinnamon stick
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili flakes
• 1 tsp. lime juice
• 2-3 eggs
• 1 tbsp. coriander / parsley leaves, chopped

          Slit the eggplant into half, but let it remain intact. Brush with some oil and roast on an open flame till it is charred all over. Cool and peel the skin off. Mash well and keep aside. 

          Heat oil in a pan and add the bay leaves and cinnamon, followed by the garlic. Sauté till it changes color. Add the onion and continue to stir fry till light brown in color. 

          Add the chopped tomatoes, tomato paste and all the dry spices. Sauté on a low flame till dry. Add the mashed eggplant and sauté for 2-3 minutes. 

          Make 2-3 cavities (depending on the number of eggs). Break the eggs in it and cook, covered till it sets. 

          Switch off the flame and add the lime juice. Garnish with coriander leaves and serve as a side dish / dip with any grilled meat or flat bread.