Tah Chin

Tah Chin Recipe - Authentic Iranian Chicken and Rice Dish

Region / culture: Iran | Preparation time: 30 minutes | Cooking time: 54 minutes | Servings: 6

Introduction

Tah Chin is a traditional Persian dish that is a delicious combination of chicken, yogurt, saffron, and rice. This dish is known for its crispy rice crust that forms on the bottom of the baking dish, adding a unique texture to the dish.

History

Tah Chin has been a popular dish in Persian cuisine for centuries. It is believed to have originated in the city of Shiraz in Iran. The dish was traditionally made with lamb, but over time, chicken has become a more common protein used in the recipe.

Ingredients

3 to 4 lb (1.81 kg) chicken breasts (trimmed; cut into small chunks)
2 cups plain yogurt
0.25 tsp ground cinnamon
0.25 tsp salt
0.25 tsp pepper
1 tsp saffron
2.5 cups rice
1.5 tsp salt
1 beaten egg
2 qt (1.89 liter) water
2 tbsp salt
0.5 cup butter

How to prepare

Marinate the chicken in yogurt, saffron, and cinnamon, then refrigerate.
Combine the rice and salt with enough cold water to cover, and allow it to soak for a few hours or overnight if possible.
Remove the lamb from the yogurt mixture (save the yogurt), and bake it at 375°F (191°C) for 30 minutes.
To the saved yogurt, add 1 egg and 1 tsp saffron, then beat to mix.
Drain the soaked rice.
Bring 2 qt (1.89 liter) of water to a boil. Add 2 tsp salt and the drained rice, and boil for 10-15 minutes. Pour the rice into a colander and rinse it with lukewarm water.
Remove the chicken from the baking dish and set it aside.
Mix the yogurt/egg mixture with the rice.
In the bottom of the baking dish, melt 0.5 cup of butter with 2 tbsp of water. Arrange half of the rice over the melted butter. Scatter the chicken cubes over the rice. Top with the remaining rice. Cover tightly.
Bake at 400°F (204°C) for 14 minutes, then reduce the heat to 325°F (163°C) and bake for an additional 40 minutes. This recipe serves 6.

Variations

Many Iranians add barberries to the rice for a more tart flavor. In some parts of the country, they also add spinach, see below if you would like this option

Tah chin Esfenjani: Add a layer of chopped spinach and soaked prunes before each layer of chicken.
The crispy, crunchy layer of browned rice that forms on the tah chin as it bakes is called the tahdig and is a good indicator of the skill of an Iranian Chef. ☺
Substitute lamb for chicken for a more traditional version of the dish.
Add dried fruits and nuts to the rice mixture for added texture and flavor.
Use different spices such as turmeric or cumin for a unique twist on the dish.

Cooking Tips & Tricks

Marinate the chicken in yogurt and saffron for at least a few hours to allow the flavors to fully develop.

- Soak the rice in cold water for a few hours or overnight to help it cook evenly and prevent it from becoming mushy.

- Be sure to rinse the boiled rice with lukewarm water to remove excess starch and prevent it from sticking together.

- To achieve a crispy rice crust on the bottom of the baking dish, be sure to melt butter in the dish before layering the rice and chicken.

Serving Suggestions

Tah Chin can be served with a side of salad or pickled vegetables for a refreshing contrast to the rich flavors of the dish.

Cooking Techniques

Marinate the chicken in yogurt and saffron for added flavor and tenderness.

- Boil the rice before layering it with the chicken to ensure it cooks evenly in the oven.

- Bake the dish at a high temperature initially to create a crispy rice crust on the bottom of the baking dish.

Ingredient Substitutions

Use Greek yogurt instead of plain yogurt for a thicker consistency.

- Substitute vegetable oil for butter for a dairy-free version of the dish.

- Use boneless, skinless chicken thighs instead of chicken breasts for a more flavorful dish.

Make Ahead Tips

Tah Chin can be assembled ahead of time and refrigerated until ready to bake. Simply cover the baking dish tightly with foil and store in the refrigerator for up to 24 hours.

Presentation Ideas

Serve Tah Chin directly from the baking dish to showcase the crispy rice crust on the bottom. Garnish with fresh herbs such as parsley or cilantro for a pop of color.

Pairing Recommendations

Tah Chin pairs well with a side of cucumber and tomato salad, as well as a glass of chilled white wine or a refreshing mint tea.

Storage and Reheating Instructions

Leftover Tah Chin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish 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 Chin contains approximately 400 calories.

Carbohydrates

Each serving of Tah Chin contains approximately 45 grams of carbohydrates.

Fats

Each serving of Tah Chin contains approximately 15 grams of fat.

Proteins

Each serving of Tah Chin contains approximately 25 grams of protein.

Vitamins and minerals

Tah Chin is a good source of vitamin B12, niacin, and selenium.

Alergens

Tah Chin contains dairy (yogurt, butter) and eggs.

Summary

Tah Chin is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Tah Chin is a flavorful and comforting dish that is perfect for a special occasion or a family dinner. With its crispy rice crust and tender chicken, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Tah Chin. It was many years ago, back when I was just a young girl living in Iran. My grandmother, who was an amazing cook herself, had always inspired me to experiment with different flavors and techniques in the kitchen. One day, while rummaging through her old recipe books, I came across a worn and tattered piece of paper with the words "Tah Chin" scrawled across the top.

Intrigued, I asked my grandmother about the recipe. She smiled and told me that Tah Chin was a traditional Persian dish made with layers of fragrant rice, tender chicken, and a rich saffron-infused yogurt mixture. She explained that it was a labor of love, requiring patience and precision to achieve the perfect balance of flavors and textures.

Eager to try my hand at this new culinary challenge, I set out to gather the ingredients and prepare the dish. I carefully followed the instructions on the recipe card, soaking the saffron in warm water, marinating the chicken in a blend of yogurt and spices, and parboiling the basmati rice until it was fluffy and fragrant.

As I layered the rice and chicken in a baking dish, I couldn't help but marvel at the vibrant colors and aromas that filled the kitchen. The scent of saffron and turmeric mingled with the savory notes of garlic and onion, creating a tantalizing blend of flavors that promised to delight the senses.

After a long day of preparation, I finally placed the dish in the oven to bake, eagerly anticipating the moment when I would be able to taste the fruits of my labor. As the timer ticked away, I busied myself with setting the table and preparing a side of fresh herbs and pickles to accompany the meal.

When the timer finally beeped, I carefully removed the Tah Chin from the oven and set it on the table in all its golden glory. The rice was perfectly crisp on the outside, with a tender, flavorful interior that practically melted in my mouth. The chicken was moist and juicy, infused with the tangy notes of yogurt and the earthy richness of saffron.

As I took my first bite, I savored the complex flavors and textures of the dish, feeling a sense of accomplishment and satisfaction wash over me. This was more than just a recipe to me - it was a connection to my heritage, a link to the past that allowed me to honor the traditions and flavors of my ancestors.

From that day on, Tah Chin became a staple in my culinary repertoire, a dish that I would make time and time again for family gatherings, special occasions, and quiet evenings at home. Each time I prepare it, I am transported back to that moment in my grandmother's kitchen, surrounded by the sights, smells, and sounds of a culture rich in history and tradition.

As I share this recipe with you, my dear grandchild, I hope that you will embrace it with the same passion and reverence that I have. May each bite of Tah Chin bring you closer to your roots, connecting you to a culinary legacy that spans generations and continents. And may you always remember the power of food to nourish not only the body, but the soul as well.