Tah-Cheen
Tah-Cheen is a Persian baked rice dish layered with saffron-infused rice, yogurt-marinated chicken, and eggs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Basmati Rice (rinsed and soaked) | 500 | Grams |
| Whole Milk Yogurt (plain) | 500 | Grams |
| Saffron (ground and dissolved in 2 tbsp hot water) | 1 | Tsp |
| Egg Yolks (lightly beaten) | 3 | Count |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Turmeric | 1 | Tsp |
| Salt (to taste) | 2 | Tsp |
| Black Pepper (to taste) | 1 | Tsp |
| Vegetable Oil | 100 | Ml |
| Butter (melted) | 50 | Grams |
Instructions
- Marinate the chicken with yogurt, saffron water, turmeric, salt, and pepper. Let it sit for at least 2 hours.
- Cook the soaked rice in boiling salted water until al dente, then drain and set aside.
- In a large bowl, mix the cooked rice with egg yolks, half of the melted butter, and a pinch of salt.
- Preheat the oven to 180 degrees Celsius.
- In a large ovenproof dish, spread a layer of the rice mixture, followed by the marinated chicken and onions, then cover with the remaining rice.
- Drizzle the remaining melted butter and vegetable oil over the top layer of rice.
- Cover the dish with aluminum foil and bake for 1.5 hours until the bottom is golden and crispy.
- Let it cool slightly before inverting onto a serving platter.
Prep
- Marinate chicken for at least 2 hours.
- Soak basmati rice for 30 minutes.
Kitchen equipment
Ovenproof DishAluminum Foil