Tah-chin ba Morgh or Persian Rice and chicken
I love making these all in one pot meals. Once it’s in the pot you have time to tidy up, prepare the table and if you’re lucky, to relax with a pot of chai before you eat and Tah-chin ba morgh is the perfect meal for this. Most of the work is in the preparation and once it’s all in the pot you are free to do other things.
You can make Tah-chin either on the cooker in pan or in a dish in the oven. I’m going to take you through the pan method but if you prefer, place your ingredients in a pre greased, large, deep oven proof dish and cook for about an 1 hour to an 90 minutes on 250 c for about 90 minutes – 2 hours.
- 3 cups of basmati rice.
- 1 large onion
- 350 gr’s Chicken boneless breast pieces
- 1 cup or approx 300 ml’s of mast or natural yoghurt
- 4 eggs
- 1 small cup od concentrated liquid zafaran
- salt and pepper to taste.
- barberries ( optional)
- Skin and trim the chicken breasts or pieces and cut into medium size pieces.
- Take a desert spoon of lime juice , a pinch of salt, mix well and pour over the chicken and then keep in the fridge for a few hours before using.
- Beat the eggs yolks
- Combine the eggs yolks with the rest of the yogurt, add a pinch of salt and 2 teaspoons of concentrated zafaran liquid.
- Pre soak the rice a few hours before you intend to cook in salted water.
- About an hour before cooking, rinse your barberries, place in a drainer and put to one side.
- Rinse the rice and put to one side
- Boil up a large pan of water, add a teaspoon of salt, a drop or two of zafaran and a teaspoon of butter.
- When boiling add the rice
- Keep the rice boiling until it becomes soft to bite. The rice should become long but not fluffy.
- Remove from the heat and drain.
- Rinse the rice lightly. Put to one side.
- Chop an onion and fry in a pan until it starts to go change colour.
- Now take the chicken and add to the pan, add a pinch of salt and fry until golden.
- Remove from the chicken from the pan and put to one side.
- Take the barberries now and place them in a frying pan and heat without oil or water. This will cook off any remaining water from their rinse. You should see a little steam. When the steam is finished, add a little oil and fry gently, then add the zafaran and allow to bubble away for a minute. Remove from the heat and put to one side.
- Take a large pan with a lid.
- Place a few tablespoons of oil in the pan and heat.
- Add a few drops of the saffron liquid and mix it into the oil.
- Now add the yoghurt mix you put aside earlier and put it in the pan with the oil.
- Add a layer of rice and press down into the yoghurt
- Add a layer of chicken and then another layer of both yoghurt and rice and continue until all the ingredients have been used.
- After you add each layer, press down gently before you add the next.
- Cook on a low heat for about 90 minutes to 2 hours. The longer you leave it the better the taa dig will be.
To turn it out for serving you can do this two ways:
- Place your serving dish over the top of the pan and turn upside down. If it the rice gets stuck in the pan wait a few minutes and gently tap on the bottom of the pan. or
- Remove the rice from the pan with a spoon onto your serving dish. Mixing in your barberries in the saffron as you go. Then remove the taadig separately when you come to it.