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Tah-chin (Tahcheen) ba Morgh

Tah-chin (Tahcheen) ba Morgh

Another one of my favorite Persian recipes! Tah-chin-e Morgh (Tah-chin with chicken). You can make this Tah-chin by cooking it on stove top or in the oven, but here I share the oven version. Also, at times I like to add some zereshk (barberries) to the Tah-chin, but this time I made it simple :D

Tahchin e Morgh

Tahchin e Morgh

Ingredients:
1 medium onion – chopped up
3 cups rice — rinse and then soak in water for at least 1-2 hours…add salt to the water
skinless/boneless chicken breast cut up
oil
turmeric
1 cup water
salt/pepper
1 cup yogurt
4 eggs
1 tablespoon liquid saffron

Directions:
In a frying pan (that has a lid), saute the onion in oil until tender. Then add the chicken pieces and stir around. Add salt, pepper, and turmeric. Add the 1 cup water and place the lid on the pan, leave the stove on a medium-low heat. Allow the chicken to cook for 30-40 minutes. After the chicken is cooked, place the chicken pieces in a dish to cool. Then use a strainer to separate the onions from the chicken stock. Keep the chicken stock for later.

In a bowl of some sort mix together your yogurt, 3 eggs, salt, pepper, and some of the saffron. Once you do this, take a few tablespoons of the mix and put it in another small bowl, add the left over egg, a tablespoon of oil, a tablespoon of the chicken stock, and a little more saffron to it and stir. Place the second bowl in the fridge. Once your chicken is cool, place all the chicken pieces in the first bowl and coat it. Place the bowl in the refrigerator as well and allow the chicken to be marinaded for awhile. I only do this for an hour or so, but some people even make the chicken the night before and allow it to sit in the mix overnight.

Personal Size Tahchin

Personal Size Tahchin

When you are ready to make the rice you will place a pot on the stove and fill it half way with water. Once the water is brought to a boil add the rice (after pouring out the water covering the rice). When the rice is boiled and ready, drain the water (use a strainer).

Set the oven to a temperature of 350 °F. In an oven safe round dish (needs to be deep as well) pour some oil and coat the sides. Take 2 spatulas full (2 kafgir) of the rice and mix it with the small bowl of yogurt mix you previously had in the fridge. Now pour that rice into the oven dish and flatten it with the spatula. take out all your chicken pieces from the yogurt mix (previously placed in fridge) and place them on top of the rice/yogurt layer. Pour the remaining rice (white rice in strainer) over everything else in the oven dish and flatten with the spatula. Take the chicken broth left and add the remaining saffron to it (if you wish) and pour it over everything. Cover with foil and place in the oven for approximately 1 1/2 to 2 hours. Tah-chin is almost ready. This last note is very important for making a good looking Tah-chin.

Tahchin e Morgh

Tahchin e Morgh

Note: When you want to flip it over place the serving dish on top and then slowly flip over. Wait a few minutes for the dish to cool before doing this. Also, if you find that the crust is stuck you may have to use a knife around the sides to make sure it comes loose.

Appetizer Idea:
You can use a regular or jumbo cupcake pan to create smaller personal sized Tah-chin servings. To bake set oven temperature to 350 °F and let bake for 40 – 50 minutes. If you want the crust to be darker let it bake for 50 – 60 minutes.

Enjoy your Tah-chin!

6 comments

  1. hi can you please provide your tahcheen recipe which includes the zereshk and how you make it on the stove top?
    Also, can you specify how much chicken breast this recipe calls for? thank you!

    • Hi, to include zereshk you can either add it after your layer of chicken or add it after the Tahchin is cooked.

      To make it on the stove top add a little more oil than normal to the pot and add all the ingredients to the pot then place it on high heat on the stove top (with lid on top), once steam builds up in the pot add a cloth or towel and let the steam begin escaping the sides of the lid before turning the temperature down to low and let it cook for an hour to two hours. Making it on stove top can be tricky sometimes, good luck :)

  2. Hi. How much turmeric do you use, and also how much saffron would I use if I’m using threads. Thanks!

    • I would just use half a teaspoon turmeric. You dont need to use much. For the saffron I would ground up the threads first. You can grind them up finely using a small sugar cube and stone grinder. If you have a small electrical grinder that should work too (you may not need the sugar cube in that case). After getting the saffron ground up you can use 1/2 a teaspoon to 3/4 of a teaspoon. Depends on how much saffron you want the tahchin to have.

  3. I just wanted to say thank you for a wonderful recepie. I just made the Tahchin as per your instructions and it came out wonderful. My family is very impressed with me and I am too! :)

  4. Hi, I work for a language learning company and we are putting together a recipe booklet with 80 recipes from around the world. I was wondering if we could get permission to use your photo of the Tah-chin that you have here on your blog. I look forward to hearing back from you. Thanks! -Rebecca Savastio

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