Chicken stuffed rice(tah-chin morgh). Add turmeric, salt, pepper, and water (just to cover the chicken). Tahchin Morgh طرز تهیه تهچین مرغ اصیل ایرانی و نکات حرفه ای یک ته چین. Tahchin Morgh has a simple technique; basically it is aromatic fluffy rice layered with cooked chicken.

Tahchin-e Morgh has a crispy golden rice crust on the outside and juicy chicken in the centre and sweet and sour barberries on top. This time I made Tahchin-e Morgh (with chicken filling) but you can use this recipe to make any type of Tahchin you like. Drain the rice in a colander. You can have Chicken stuffed rice(tah-chin morgh) using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken stuffed rice(tah-chin morgh)

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

Add the rest of the beaten. This classic Persian rice dish layers fluffy basmati rice with yogurt-marinated chicken before baking in a cast-iron Dutch oven to form a crispy golden crust. Your new favorite casserole. tah chin ( which literally translates to "arrange on the bottom" ) is one of those dishes that has definitely grown on me with time. when i was young it was one of my restrict myself. as you can imagine, i don't make tah chin-e morgh very often, because when i do, i eat too much of it. trust me, if you're looking. You can make this Tah-chin by cooking it on stove top or in the oven, but here I share the oven version.

Chicken stuffed rice(tah-chin morgh) instructions

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..

In an oven safe dish place the chicken thighs, onions, garlic, turmeric, salt and pepper. Let rice cool down, then place in a large bowl. Pot-Bottom Crust with Chicken Tah-Cheen-e Morgh (By Mrs. In a bowl, mix the egg yokes and yogurt and beat it until it has a smooth texture. Mix in about a cup full of cooked rice.