Tah Cheen

Tah Cheen Recipe - A Delicious Persian Dish with Basmati Rice and Yogurt

Region / culture: Persia | Preparation time: 2 hours | Cooking time: 2.5 to 3 hours | Servings: 6-8

Introduction

Tah Cheen, also known as Persian Baked Saffron Rice with Chicken, is a traditional Iranian dish that is loved for its unique flavors and textures. This dish features layers of fragrant basmati rice, tender chicken, and a creamy saffron-infused yogurt mixture, all baked together to create a delicious and comforting meal.

History

Tah Cheen has been a staple in Persian cuisine for centuries, with its origins dating back to ancient Persia. This dish was traditionally served during special occasions and celebrations, as it requires time and effort to prepare. The combination of rice, chicken, and saffron reflects the rich culinary heritage of Iran and showcases the use of aromatic spices and ingredients in Persian cooking.

Ingredients

1 (2.25 lb) whole chicken
1 lb basmati rice
10 oz plain non-fat yogurt
0.5 tsp saffron
2 large onions
3 egg yolks
cooking oil
salt (to taste)
black pepper (to taste)

How to prepare

Wash the rice and soak it in warm water (with added salt) for 2 hours, then drain the water.
Thinly chop the onions and fry them in oil until slightly golden.
Wash and cut the chicken, remove the skin, and fry it with the onions until the color changes.
Add some water and bring it to a boil.
Reduce the heat and simmer slowly until the chicken is cooked, adding more water if needed, then remove the bones.
While the chicken is cooking, beat the yogurt until it is smooth.
Dissolve the saffron in half a cup of hot water.
Add the saffron, salt, pepper, and egg yolks to the yogurt and mix very well.
Pour a few glasses of water into a large pot and bring it to a boil.
Add the rice and cook while stirring occasionally until the rice grows longer and slightly softens (take care not to overcook the rice, it should still be too hard for eating); then drain the water.
Pour several spoons of oil and several spoons of the yogurt mixture into a non-stick pot.
Add a thin layer of rice and flatten it using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice.
Spread several more spoons of the yogurt mixture on the rice.
Continue in this fashion until all the chicken, rice, and yogurt mixture have been used up, then add some more oil on top.
Put the lid on and cook for about 5 minutes over medium heat.
Place the pot in an oven (preheated to 250°F (121°C)) and cook for 1.5 to 2 hours (note that the longer tah chin is cooked, the thicker the tah dig- delicious crispy layer of rice at the bottom- will be).
When cooked, remove the lid and let it cool for a few minutes.
Place a large inverted dish over the pot and turn it over.
Tap the pot in order to loosen the contents inside (the contents should fall on the dish in one piece with the tah dig on the outside).

Variations

For a vegetarian version of Tah Cheen, you can substitute the chicken with roasted vegetables such as eggplant, zucchini, and bell peppers.
To add a spicy kick to this dish, you can sprinkle red pepper flakes or ground cumin on top before baking.
For a dairy-free version, you can use coconut yogurt or cashew cream in place of the plain yogurt.

Cooking Tips & Tricks

Be sure to soak the rice in salted water before cooking to ensure that it cooks evenly and absorbs the flavors of the dish.

- Frying the onions until golden brown adds a depth of flavor to the dish and enhances the overall taste.

- Cooking the chicken with the onions before adding water helps to infuse the meat with the aromatic flavors of the onions and spices.

- Layering the rice, chicken, and yogurt mixture in the pot ensures that each bite is filled with a delicious combination of textures and flavors.

Serving Suggestions

Tah Cheen can be served as a main course alongside a fresh salad or pickled vegetables. Garnish with chopped parsley or mint for a pop of color and freshness.

Cooking Techniques

The key cooking techniques for making Tah Cheen include frying, boiling, layering, and baking. These techniques help to develop the flavors and textures of the dish and create a delicious end result.

Ingredient Substitutions

If you don't have saffron on hand, you can use turmeric or paprika for a similar color and flavor. You can also use boneless, skinless chicken thighs or breasts instead of a whole chicken for convenience.

Make Ahead Tips

Tah Cheen can be assembled ahead of time and refrigerated until ready to bake. This dish also reheats well, making it a great option for meal prep or leftovers.

Presentation Ideas

To make Tah Cheen even more visually appealing, you can garnish it with toasted almonds, pistachios, or dried barberries. Serve on a decorative platter for a stunning presentation.

Pairing Recommendations

Tah Cheen pairs well with a variety of side dishes, such as cucumber yogurt salad, roasted vegetables, or Persian flatbread. A glass of mint tea or a refreshing yogurt drink can complement the flavors of this dish.

Storage and Reheating Instructions

Leftover Tah Cheen can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Tah Cheen contains approximately 400 calories. This dish is a hearty and filling meal that can be enjoyed as a main course.

Carbohydrates

Each serving of Tah Cheen contains approximately 45 grams of carbohydrates, primarily from the basmati rice used in the dish. Carbohydrates are an essential source of energy for the body and can help fuel your daily activities.

Fats

Tah Cheen is a rich and indulgent dish that contains approximately 15 grams of fat per serving. The fats in this dish come from the cooking oil used to fry the onions and chicken, as well as the egg yolks in the yogurt mixture. While fats are important for overall health, it's important to enjoy them in moderation.

Proteins

With approximately 25 grams of protein per serving, Tah Cheen is a satisfying and protein-rich dish. The chicken used in this recipe is a good source of lean protein, which is essential for muscle growth and repair.

Vitamins and minerals

Tah Cheen is a nutrient-dense dish that provides a variety of vitamins and minerals. The saffron used in this recipe is rich in antioxidants and may have anti-inflammatory properties. Additionally, the chicken in this dish is a good source of iron, zinc, and B vitamins.

Alergens

Tah Cheen contains dairy (yogurt) and eggs, which may be allergens for some individuals. If you have allergies or dietary restrictions, be sure to check the ingredients carefully before preparing this dish.

Summary

Overall, Tah Cheen is a balanced and flavorful dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. Enjoying this dish in moderation as part of a varied diet can contribute to your overall health and well-being.

Summary

Tah Cheen is a delicious and comforting dish that showcases the rich flavors and textures of Persian cuisine. With layers of fragrant rice, tender chicken, and a creamy saffron yogurt mixture, this dish is sure to impress your family and friends. Enjoy this traditional Iranian recipe as a special meal for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a beautiful dish called Tah Cheen, a traditional Persian rice dish that is filled with fragrant saffron, tender chicken, and crunchy toasted rice crust. I had never tried anything like it before, and I could not wait to learn how to make it.

I first learned about Tah Cheen from my dear friend Farah, who had recently returned from a trip to Iran. She raved about the delicious food she had tried there, and she was kind enough to share the recipe with me. Farah told me that Tah Cheen was a special dish that was often served at celebrations and gatherings, and that it required a bit of skill and patience to make.

I was determined to master the art of making Tah Cheen, so I set out to gather all the necessary ingredients and equipment. I bought the best quality saffron I could find, along with tender chicken thighs, fragrant basmati rice, and a special pot called a tahdig pan that would help me achieve the perfect crispy rice crust.

As I began to prepare the dish, I followed Farah's instructions carefully. I marinated the chicken in a mixture of yogurt, saffron, and spices, then cooked it until it was tender and juicy. I also parboiled the rice and mixed it with a generous amount of saffron-infused water, creating a beautiful golden hue.

The most challenging part of making Tah Cheen was creating the crispy rice crust, known as tahdig. I carefully layered the rice mixture with the cooked chicken in the tahdig pan, then cooked it over low heat until the bottom layer turned a deep golden brown. It took some practice to get the timing and temperature just right, but the end result was worth it.

When I finally served the Tah Cheen to my family and friends, they were amazed by how delicious and beautiful it looked. The fragrant saffron, tender chicken, and crispy rice crust all came together perfectly, creating a dish that was both comforting and elegant.

Over the years, I have made Tah Cheen many times, each time adding my own twist to the recipe. Sometimes I will add dried fruits and nuts for a touch of sweetness, or I will top it with a dollop of tangy yogurt sauce for a bit of creaminess. No matter how I choose to prepare it, Tah Cheen always brings a smile to the faces of those who taste it.

I am grateful to Farah for introducing me to this wonderful dish, and for inspiring me to explore new flavors and techniques in the kitchen. Cooking has always been a passion of mine, and learning how to make Tah Cheen has only deepened my love for creating delicious and memorable meals for my loved ones.

As I look back on the journey I have taken to master the art of making Tah Cheen, I am filled with a sense of pride and accomplishment. The recipe may have come from a faraway land, but the joy and satisfaction it brings me are timeless and universal. And for that, I am eternally grateful.