Tahchin

Tahchin(Persian:ته‌چین) is anIranianrice dishprimarily consisting ofrice,yogurt,eggs,saffron, and various types ofmeat.
Tahchin translates from Persian as "arranged on the bottom".Tahchin generally consists of two parts: the first part is a thick, saffron-flavored crust calledtahdig, often mixed with cooked red meat orchicken; the second part isplain ricethat is layered on top of this crust. However, the plain rice layer can be omitted, resulting in a molded tahchin.
To prepare tahchin, the rice is first boiled and drained. In a separate bowl, eggs are beaten and mixed with yogurt, a little water, and salt. A saffron solution is added to this mixture. About half of the drained rice is mixed with this sauce and then placed in a pot with hot oil at the bottom, where prepared chicken or red meat is layered on top; the remaining rice is then poured over the ingredients and left to steam.
For preparing the chicken or red meat in tahchin, ingredients likeonion,carrot,turmeric,bay leaves,parsley,celery,tarragon,savory, and others are used.
The way tahchin is served involves first placing plain rice in a dish, then adding chicken, or any other prepared meat, on top, and then more plain rice is added. The tahchin, which is about 2-3 fingers thick, is then cut and placed on top. Due to the eggs and yogurt, tahchin is usually richer in oil, which often settles at the bottom of the dish.
Besides chicken and meat, tahchin can also be made witheggplant,spinach, andgreen beans. For example, Ali Akbar Khan Ashpazbashi, a chef in theQajar royal court, described the preparation of spinach tahchin as follows: "Wash, chop, and drain the spinach; if desired, add dried plums or barberry or ground sour grapes under the rice crust, after placing a spoonful of pilaf. The plums and barberry are added separately to the Tahchin." In this tahchin, you can also use pomegranate paste or deseeded barberry instead of dried plums.
The meat used for meat tahchin is usually shoulder or breast. People inSirjanuse rib and chest meat of lamb, referred to in their dialect as "dem shaleh meat". To prepare the meat, it is cooked with water, onions, and salt, and after cooling, it is mixed with yogurt and saffron and left in a cool place overnight before cooking.
The nomadicBasseritribe uses lamb or kid meat, or a hybrid, for meat tahchin, seasoning the meat withcaraway. If instead of lamb or kid, game meat is used, it is pounded and placed between layers of rice. If the head of the lamb or kid is included in the pilaf pot, it is calledkalle pache. If poultry such as chicken orpartridgeis used, the dish is known as chicken or partridge tahchin.
In some regions, tahchin is a ceremonial dish. InSangesar, women prepare "Nouroei Tam" or "Plow Nowruz" for Nowruz. A characteristic of this pilaf, considered a type of tahchin, is the abundance of plums and whole spinach in it. On the day of Nowruz, a plate of this pilaf is served to guests, who are expected to consume at least some of it to show respect to the host, along with other local dairy products and fruits. Preparing this special pilaf is one of the main duties of Sangesar women on Nowruz, and they wake up early in the morning to prepare it, considering the number of potential guests.
Among the travel customs that the people ofShahrudobserve is preparing bean tahchin on the first night of a journey. They distribute this tahchin among relatives and friends, often accompanied by the phrase "Ash-e Lobia, zoodi bia" (Bean stew, come back soon).
In the past,Tehraniswould prepare different dishes for Suhoor based on the weather; hearty, meat-rich dishes for cold days, and lighter, low-fat dishes for summer. Pilaf tahchin with red meat or chicken was among the dishes prepared for Suhoor in the cold, using ample amounts of the best animal oils.
Tahchin can be cooked in various ways such as:
Tahchin is usually cooked either in adutch ovenstyle pot, or a glass baking dish and can be cooked either in theovenor on thestove.