Recipe: Delicious Chicken stuffed rice(tah-chin morgh)

Chicken stuffed rice(tah-chin morgh). Add turmeric, salt, pepper, and water (just to cover the chicken). Tahchin Morgh has a simple technique; basically it is aromatic fluffy rice layered with cooked chicken. What makes it special is Tahchin means "arranged in the bottom" and Morgh means chicken in Farsi.

Chicken stuffed rice(tah-chin morgh) My recipe is Tahchin, which I learned from my Mom. This recipe is made with chicken, but. How to make tahchin morgh, chicken recipe at home in easy steps. You can cook Chicken stuffed rice(tah-chin morgh) using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken stuffed rice(tah-chin morgh)

  1. You need 2 cups of rice.
  2. You need 1 cup of yoghurt.
  3. It's 2 of eggs.
  4. It's 1/2 of ts. saffron powder.
  5. It's 2 pcs. of chicken breast or 5 drum sticks.
  6. Prepare 1 of medium onion.
  7. It's 1/2 cup of oil.
  8. It's of salt, pepper, turmeric.

This classic Persian rice dish layers fluffy basmati rice with yogurt-marinated chicken before baking in a cast-iron Dutch oven to form a crispy golden crust. Tahchin e Morgh is a baked Persian rice layered with tender chicken. The easy to follow tutorial delivers this dish in all its glory, with buttery aromatic rice & a crispy golden tahdig on top (yes, it's baked and inverted) ته چین مرغ. Iranian Food: "Tahchin Morgh" Tahchin Morgh is a delicious comfort food with an elegant presentation without too much fuss.

Chicken stuffed rice(tah-chin morgh) step by step

  1. Peel and slice the onion. Fry it with chicken for 5 minutes. Add turmeric, salt, pepper, and water (just to cover the chicken). Boil until done..
  2. In a small bowl mix saffron with 2 spoons of hot chicken stock..
  3. Boil the rice with 3 cups of water, half of the oil and salt till the water dries out. the rice shouldn't get very soft..
  4. In a big bowl beat the eggs, yoghurt, saffron, a pinch of salt, and 3-4 spoons of oil..
  5. Add the rice to the batter..
  6. Bring a pan with 3 spoons of oil into heat. Spread half of the batter with rice in the hot pan. (You can use the rice cooker too.).
  7. Remove the bones from the chicken, and sliced it into small pieces, put the chicken on the rice..
  8. Add the rest of the rice and cover the chicken. Cover and steam the rice on low fire for about 45 minutes until the bottom is gold and crispy..

In an oven safe dish place the chicken thighs, onions, garlic, turmeric, salt and pepper. Let rice cool down, then place in a large bowl. I cannot get enough of barberries ! Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken. This is a divine dish of layered saffron rice and cooked chicken breasts bound together by seasoned yogurt and egg yolk.

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