Monday, June 21, 2004
Persian food! Yummy!
Today, I want to teach you how to make Tahchin. It is one of the most delicious food ever.
Material:
Chicken breast and thighs, 4-5 pieces
White onion, chopped, 1/2 cup
eggplant, 3-4
Turmeric, salt, pepper and saffron, a pinch
basmati rice, 4 cups
egg yolk, 4
yogurt, plain, 1 cup
Procedure
Soak the rice in enough water that covers it thoroughly for 2-3 hours.
Sutee the onion and the chicken together. Then add 3-4 cups of water, a little bit of turmeric (just for the color), some salt and pepper and then let it cook on medium heat until it is cooked and only 1/2-1 cup of broth is left in there.
Sutte the eggplant. To do so, first peel the eggplants, cut them vertical (from length)in 3-4 pieces and put salt on them. After a short while you will see water appearing on the eggplants. It will cause the eggplants to absorb less of oil when being sutteed. Then pour some oil in the frying pan and on medium heat start sutteeing the eggplants.
In a large pot bring water to boil. Pour the soaked rice inside the boiling water. It will cease to boil because of the drop in the temperature. Wait and do not stir till it comes to boil again (on medium high heat). Then strain the rice and wash it with cold water till all of the starch goes out.
Pour saffron in 1/3 cup hot water and let it stay for a couple of minutes till the water turns red-orange.
Mix egg yolks with the yogurt and saffron-water with just a bit of salt and pepper so that the mixture becomes very smooth.
Preheat oven to 350F.
Pour half of this mixture in the bottom of a Pyrex pot, pour some rice on top of it. Squeeze the rice with spoon. Put layers of chicken and eggplant on top of the rice, then some of the yogurt mixture then some rice and so forth.
When putting each layer of rice, squeeze the layers together.
In the end, pour the remaining of the chicken broth (1/2-1 cup) on the whole thing, cover the top with aluminum foil and put it in the oven. It should remain in the oven for at least 90 minutes. It is ready when the rice in the bottom of the pot becomes golden.
Enjoy and Bon apetit!
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Material:
Chicken breast and thighs, 4-5 pieces
White onion, chopped, 1/2 cup
eggplant, 3-4
Turmeric, salt, pepper and saffron, a pinch
basmati rice, 4 cups
egg yolk, 4
yogurt, plain, 1 cup
Procedure
Soak the rice in enough water that covers it thoroughly for 2-3 hours.
Sutee the onion and the chicken together. Then add 3-4 cups of water, a little bit of turmeric (just for the color), some salt and pepper and then let it cook on medium heat until it is cooked and only 1/2-1 cup of broth is left in there.
Sutte the eggplant. To do so, first peel the eggplants, cut them vertical (from length)in 3-4 pieces and put salt on them. After a short while you will see water appearing on the eggplants. It will cause the eggplants to absorb less of oil when being sutteed. Then pour some oil in the frying pan and on medium heat start sutteeing the eggplants.
In a large pot bring water to boil. Pour the soaked rice inside the boiling water. It will cease to boil because of the drop in the temperature. Wait and do not stir till it comes to boil again (on medium high heat). Then strain the rice and wash it with cold water till all of the starch goes out.
Pour saffron in 1/3 cup hot water and let it stay for a couple of minutes till the water turns red-orange.
Mix egg yolks with the yogurt and saffron-water with just a bit of salt and pepper so that the mixture becomes very smooth.
Preheat oven to 350F.
Pour half of this mixture in the bottom of a Pyrex pot, pour some rice on top of it. Squeeze the rice with spoon. Put layers of chicken and eggplant on top of the rice, then some of the yogurt mixture then some rice and so forth.
When putting each layer of rice, squeeze the layers together.
In the end, pour the remaining of the chicken broth (1/2-1 cup) on the whole thing, cover the top with aluminum foil and put it in the oven. It should remain in the oven for at least 90 minutes. It is ready when the rice in the bottom of the pot becomes golden.
Enjoy and Bon apetit!
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