Tah Chin

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== Description ==
Iranian layered rice and chicken casserole, perfect for Thanksgiving and Christmas Season)
Tah chin — also pronounced tacheen — is an Iranian dish that is quick and simple to make. Partly cooked rice is flavored with saffron, yogurt and egg yolks and then layered in a dish with chicken, or lamb. For those of us American/Iranians, using Turkey is becoming common right after Thanksgiving or Christmas. The whole dish is baked and then turned out onto a platter, forming what seems like a cake with a golden, crispy crust.
== Ingredients ==
* 3 to 4 lbs chicken breasts (trimmed; small chunks)
* 2 cups plain yogurt
* ¼ teaspoon ground cinnamon
* ¼ teaspoon salt
* ¼ teaspoon pepper
* 1 teaspoon saffron
* 2½ cups rice
* 1½ teaspoon salt
* 1 egg, beaten
* 2 quarts water
* 2 tablespoons salt
* ½ cup butter
== Directions ==
# Marinate and refrigerate the chicken in yogurt, saffron and cinnamon.
# Combine rice and salt with enough cold water to cover and allow to soak for a few hours or overnight if possible
# Remove lamb from yogurt mixture (save the yogurt), and bake at 375 °F for 30 minutes.
# To the saved yogurt, add 1 egg and 1 tsp saffron; beat to mix.
# Drain rice that has been soaking.
# Bring to boil 2 quarts water. Add 2 teaspoons salt and drained rice and boil for 10-15 minutes. Pour rice into colander and rinse with lukewarm water.
# Remove chicken from baking dish and set aside.
# Mix yogurt/egg mixture with rice.
# In bottom of baking dish, melt ½ cup butter with 2 tablespoons of water. Over melted butter arrange half of rice. Scatter chicken cubes over rice. Top with remaining rice. Cover tightly. Bake at 400 °F for 14 minutes.
# Then reduce heat to 325 °F and bake for an additional 40 minutes. Serves 6.
== Variations ==
Many Iranians add barberries to the rice for a more tart flavor. In some parts of the country they also add spinach, see below if you would like this option:
* Tah chin Esfenjani: add a layer of chopped spinach and soaked prunes before each layer of chicken.
* The crispy, crunchy layer of browned rice that forms on the tah chin as it bakes is called the tahdig and is a good indicator of whether or not an Iranian Chef is good or not ☺
Category:Thanksgiving Main Dishes
Category:Christmas Main Dishes
Category:Chicken Recipes
Category:Yogurt Recipes
Category:Rice Recipes
Category:Main Dish Recipes