Tahchin, a Middle Eastern cousin for fried rice

In most Asian countries, rice is an inseparable part of their food. And they are right to be this way. What is the point of life if there is no rice !?! 😉. In the far East they mix eggs and rice to create a delectable dish, the Fried Rice. In this post I will show you another way to mix eggs and rice to create another as delicious (if not more) dish, Tahchin. 

Coming from the land of Persia, Tahchin is an Iranian traditional cuisine. It is amongst the most favorable food items in Iran. Moreover, I am yet to see a foreigner try the dish and not fall in love with it. It is quite easy to make and trust me, it is worth the effort.

Here is what you need:

• 4 serveings of cooked rice (5 if you are big eaters like me 😛)
• 1 chicken’s breast
• 1 cup of plain yogurt
• 1 cup of barberry
• 2 tablespoons of oil (I recommend unsalted butter)
• 1 teaspoon of Saffron 
• 2 tablespoons of Turmeric 
• Salt and black pepper (as much as you like)
• 2 tablespoons of Cinnamon powder
• 3 eggs
• 1 medium sized potato
• 1 large onion

Here is how we make Tahchin:

Preparing the chicken:

Before we begin, remember that the chicken part of the recipe is optional. If you like to make Tahchin to use instead of plain rice and enjoy its aromatic taste alongside side dishes of your choosing, you just need to skip this part of the recipie.

Wash the chicken’s breast diligently. Put it in a pot. Chop the potato and the onion into big picess (that is my taste. You can chop them into smaller pieces also.). Add some oil, 2 tablespoons of cinnamon powder, 1 tablespoon of turmeric, some salt and pepper, and half a liter of water. Put it on medium heat and let it boil with the lead on for about 45 minutes. Then, take out the chicken breast and shred it as finely as possible. At this point you shall have a very tasty soup to put beside your dish. The essence of chicken mixed with the soft onions is a taste you will not forget. For a better experience, I suggest adding some lime juice before trying the soup. Your next step would be stir frying the barberries. Simply put them on a very low heat and stir fry for about 5 minutes. Then, add the shredded chicken breast and mix on low heat for another 5 minutes. Let it cool down while you are preparing the rice.

Preparing the Saffron:

Saffron is one of the main souvenirs you could bring with you when visiting Iran. It is quite strong and so is sold in tiny portions. In an empty cup, pour the Saffron (remember to grind it finely first). Dropp two ice cubes. Add half a teaspoon of sugar. Put it at room temperature and wait for the ice to melt. That will be your Saffron Elixir.

Preparing the rice:

The easiest part of the dish is the rice. In a bowl you need to mix the cooked rice with eggs and yogurt. Add in a tablespoon of turmeric, some salt and pepper, a tablespoon of oil (or unsalted butter) and of course your Saffron Elixir. Then, you need a deep pot. Put it on very low heat. Grease the bottom with a little oil or butter. Spread some of your rice mixture at the bottom of the pot (my recommendation is two-third). Then, spread the mixture of chicken and barberries on top the rice. I suggest leaving a small border empty and surrounding the chicken and barberries with more rice mixture. Finally, spread the rest of your rice mixture on top of the chicken and barberries. Put a tight lid on the pot and let it simmer for about an hour (I usually wait for 45 minutes). 

After the food is ready you need to take it out of the pot. To do so, you need to clog the sink. Fill the bottom of the sink with cold water. Then, put your pot in the sink. This will help separate the crispy rice at the bottom of the pot from the pot. Then put a large enough plate on top of your pot and spin it carefully, Tahchin should drop onto the plate. 

Now enjoy.