Recipe: Yummy Chicken stuffed rice(tah-chin morgh)

Chicken stuffed rice(tah-chin morgh). Chicken stuffed rice(tah-chin morgh) This is a yummy Persian rice dish. you can easily make it and enjoy the irresistible taste and aroma of saffron with rice and chicken. If you have the chance to find Iranian rice you will feel the amazing taste and aroma of rice as well. For decoration, we use barberry and pistachio.

Add a little bit of hot water over the saffron powder in a small bowl and mix well. Here is how you achieve that. Beautiful color and wonderful aroma of saffron, red barberries and Tahdig!. You can have Chicken stuffed rice(tah-chin morgh) using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken stuffed rice(tah-chin morgh)

You need 2 cups of rice.
Prepare 1 cup of yoghurt.
You need 2 of eggs.
You need 1/2 of ts. saffron powder.
You need 2 pcs. of chicken breast or 5 drum sticks.
It's 1 of medium onion.
Prepare 1/2 cup of oil.
You need of salt, pepper, turmeric.

Tahchin can be cooked with different recipes, but the most famous type is the Tahchin Morgh, which is usually cooked without oven. "TahChin Morgh" or as I like to call it, "Upside Down Chicken and Rice". A flavorful entrée that is adored by many Tahdig lovers across the globe. It´s quite flavorful and thanks to saffron it has nice color and aroma. This dish is always served with a kind of rice.

Chicken stuffed rice(tah-chin morgh) step by step

Peel and slice the onion. Fry it with chicken for 5 minutes. Add turmeric, salt, pepper, and water (just to cover the chicken). Boil until done..
In a small bowl mix saffron with 2 spoons of hot chicken stock..
Boil the rice with 3 cups of water, half of the oil and salt till the water dries out. the rice shouldn't get very soft..
In a big bowl beat the eggs, yoghurt, saffron, a pinch of salt, and 3-4 spoons of oil..
Add the rice to the batter..
Bring a pan with 3 spoons of oil into heat. Spread half of the batter with rice in the hot pan. (You can use the rice cooker too.).
Remove the bones from the chicken, and sliced it into small pieces, put the chicken on the rice..
Add the rest of the rice and cover the chicken. Cover and steam the rice on low fire for about 45 minutes until the bottom is gold and crispy..

It can be Plain rice, jeweled rice (zereshk polow) or any other kind of. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom) will be.