Tah chin (Iranian Rice Cake). Unlike all other Persian rice recipes, Tahchin's rice very sticky and has a cake texture instead of being all fluffy and light. Tahdig and Tahchin are two different things Tahdig is the golden crispy bottom part of every steamed rice, which can be made with saffron rice, potatoes, flatbread like lavash or so many other things. Persian Savory Saffron Cake - Tahchin is a very delicious traditional Persian rice dish full of saffron and other great flavors.

Apart from an amazing taste, it's a good-looking Iranian food, and that's why it's an integral item on the menu of almost every restaurant, party, or formal ceremony in Iran. In Persian, "tah" means "bottom" and "chin" means "arrange". Tahchin Morgh is one of the most spectacular Persian cuisine, which has all the unique features of Persian foods. You can have Tah chin (Iranian Rice Cake) using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tah chin (Iranian Rice Cake)

It's 4 cups of rice.
You need 300 gr of chicken breast.
You need 6 of eggs.
Prepare 1 of onion.
It's 200 gr of yogurt (Greek yogurt is the best).
You need 1/2 cup of saffron (mixed with hot water).
You need 1 cup of oil.
You need 1 cup of barberry (Zereshk which will be found in all Iranian markets around the world).
Prepare 1 tablespoon of rosewater.
It's slices of Almond and pistachio.
It's of Salt, pepper, garlic powder, cinnamon powder.
Prepare of For decorating:.
Prepare of Carrot, almond and pistachio slices, barberry (your choice).

Beautiful color and wonderful aroma of saffron, red barberries and Tahdig!. Tahchin can be cooked with different recipes, but the most famous type is the Tahchin Morgh, which is usually cooked without oven. Tahchin is such a versatile Persian classic! It's a savoury rice cake that can be prepared with chicken, meat, veggies or plain as a side dish.

Tah chin (Iranian Rice Cake) step by step

Cook the chicken breast with an onion, salt and some spices that you usually use for chicken. After cooking it well, shred the breasts into small pieces..
Beat the eggs and after it is smooth, add the yogurt, and then add the amount of saffron, oil, rosewater, spices, and stir the ingredients until they are completely mixed..
Heat the oil on a pan and fry the chicken pieces, add salt and the spices and nuts and stir them to get mixed. Then put it aside and in the same pan fry the barberry. If you are not a fan of sour, you can add a pinch of sugar to the barberry. Be careful because it burns so fast. Keep the fire low and just fry it for a couple of minutes..
Now add your already cooked rice to the mixture of eggs and yogurt and mix them together very well. Choose a mold (or use a pot) and grease the bottom with little but oil. Then fill the mold (or the pot) with half of your rice, then add you chicken and barberry and then cover the chicken and with the rest of the rice completely..
If you are using the mold you can put it in the oven for 40 minutes. If you are using a pot, put the pot on low fire and let it be for around 1 hour and half..
You can decorate your dish with any ingredient that you like, just keep in mind that presentation in this dish means everything! Bon Apetit!.
This recipe has been published on Cookpad Farsi by Maryam. To see the recipe in original language please click on: https://bit.ly/3jmB2YV.

It has fragrant saffron rice and juicy meat in the centre, a crispy golden rice crust on the outside, and sweet barberries on top. Tah chin is a glorious savoury rice cake from Iran. The name refers to the layering of meat and rice, which is then baked until it has a crisp base, called a tahdig. It's best to use a nonstick. The humble rice transformed into an epic side!