Persian Tahchin in The Oven (Recipe) No meat; vegetarian version. Thanks to @chefshanefatemian2040 for his original Tahchin recipe. SERVES 12 INGREDIENTS: -- 3 cups basmati rice -- 4 Tbsp table salt for salt brine -- 4 tablespoons unsalted butter -- 3/4 cup barberries or Craisins® -- 1/2 cup golden raisins -- 1 Tbsp Maple syrup -- 1 teaspoon rose water (optional) -- 1 teaspoon cardamom powder (optional) -- 1 tsp Coconut oil (optional) -- 1 teaspoon ground saffron -- 5 large egg yolks -- 1 1/2 cups plain yogurt (non-fat or whole) -- 3/4 cup neutral vegetable oil (grapeseed, canola, etc.), plus more oil for brushing the Pyrex dish -- 2 teaspoons table salt -- 1/2 tsp black or white pepper INSTRUCTIONS: MAKE THE RICE -- Put basmati rice in a large bowl and fill with cold tap water. -- Stir with your fingers or a spoon to wash it. -- Do not squeeze the grains between your fingers, just stir the rice around in the water. -- Pour out the cloudy water. -- Repeat the water fill, stir and strain 2 more times, or until the water is almost clear. -- On the third filling of the rice bowl with water, add 4 Tbsp of salt and stir to distribute. Let the rice soak in the salt brine for at least 1 hour and up to 3 hours before cooking it. -- Fill a large pot halfway with water and bring it to boil on high heat. -- Add rice and the brine liquid to boiling pot. -- Add 1 Tbsp of neutral vegetable oil and give it a few stirs to prevent rice grains from clumping together or sticking to the bottom. -- Boil the rice, stirring occasionally, until rice grains are cooked al-dente (cooked outer wall but hard center). -- This will take 6-8 minutes, depending on your cooktop. -- Transfer boiled rice into a colander over the kitchen sink. -- Rinse with cold water a couple of times and shake to strain. -- Leave the colander over the sink for 10+ minutes to allow the water to drain. MAKE THE SAFFRON SOLUTION -- Combine ground saffron and 4 Tbsp (+ 1 tsp) hot water in a cup or small bowl. -- Let it sit at least 10 minutes to allow saffron to steep and draw out as much color as possible. PREPARE CANDIED BARBERRIES AND RAISINS -- Melt 3 Tbsp butter in a small skillet over medium-low heat. -- Add barberries and golden raisins, stirring often until plumped slightly and warmed through, about 3 minutes. -- Remove skillet from heat. -- Stir in maple syrup, 1 tsp saffron solution, and optional cardamom powder, coconut oil and rose water. PREHEAT OVEN TO 415° F MIX THE RICE BATTER -- In a large bowl, whisk together the 5 egg yolks, 1 1/2 cups yogurt, 3/4 cup vegetable oil, 4 Tbsp of saffron solution, 2 tsp table salt and 1/2 tsp pepper. -- Pour the cooked (& strained) rice over the yogurt saffron sauce and gently fold to ensure every grain is coated. -- Don’t stir it vigorously; fold using a silicon spatula. ASSEMBLE TAHCHIN -- In a small bowl or ramekin, whisk 2 Tbsp neutral vegetable oil, 1 Tbsp melted butter and 1 tsp of saffron solution. -- Use a silicon brush to coat a 9x13 inch Pyrex® casserole dish with the oil/butter/saffron mixture. -- Add 2/3 of the rice batter to the greased Pyrex pan -- Use a dough paddle or the bottom of a glass to gently pack down the rice batter. -- Sprinkle half of the candied barberries and raisins mix over the packed batter. -- Top with remaining 1/3 of the egg rice batter. -- Press the batter down again, this time more firmly (this helps with the final unmolding). -- Cover dish tightly with foil and put 5-6 small slits in the foil for steam to be able to escape (promotes crunchiness of the outer surface). -- Bake until rice on the bottom and around the edges is a deep golden brown and starting to detach from Pyrex dish; 80-90 minutes. -- Remove from the oven. -- Loosen the rice around the edges using a small knife. -- Place your serving platter or a baking sheet over the Pyrex dish and flip them while holding both firmly. -- The Tahchin should drop onto the pan (or serving plate). -- Scatter the remaining barberries and raisins across the top of the Tahchin. -- Microwave them for 15 seconds if the butter has congealed. -- Enjoy as a side dish for your kabobs, stews, or other meat dishes. VARIATIONS: -- The original Persian Tahchin has cooked or grilled (and shredded) chicken meat mixed with candied barberries and raisins. Store-bought rotisserie chicken is a good choice for this purpose. Put chicken in the portion of barberries and raisins that is placed inside Tahchin cake and scatter only barberries and raisins on the top. -- Chopped dates, dried mangos, or other dried fruit can be used with, or in place of, the barberries and raisins. You can also add chopped or slivered roasted pistachios, almonds, or other nuts.
Thank you for all the great videos! Made a Persian feast to celebrate my daughter’s college graduation. Wish I could post a photo. I’ll add it to instagram and will tag you. I even bought the traditional skewers, which are now my favorite for making any kind of kebab.
Love this. Will definitely try. If using meat, let's say chicken, would I put cooked chicken in the middle along with the dry fruit, or raw and it will cook in the stove? And will the timing for how long it's in the stove change? Either way live you stuff. I've tried a few things and they are delicious. Looking forward to trying this.
Cooked/shredded chicken or beef, in the middle. If you watch the whole video, I specifically answer your question. NEVER use raw meat; will not be good!
Thanks for the recipe! A quick question: if I wanted to make tahchine bademjoon, would I fry up the eggplant first and put in the middle layer like we do with the zereshk? Not sure if you have a recipe for this already or not. Thanks, love your videos!
There are two ways to make what you would call eggplant tahchin. You either place the eggplant in the middle layer with chicken, nuts, etc. The second way is to place the eggplant at the very bottom of the pot (or pan, if baking in the oven). If using eggplant in the middle, you need to fry your thinly sliced & skinned eggplant with salt, pepper and whatever other spice you like. If usin it at the bottom, you can skip the par-cooking because there is enough oil and heat at the bottom of your pot (or pan) to cook the eggplant. Just apply salt, pepper and spices. And, no, I don’t have eggplant tahchin/tahdig. I need to put it on the shortlist! Thanks for your support!
Wonderful! Every time i make it its a huge success! One question, do you have an advice for me; I made 2 of this yesterday bit only ate one, the other one is untouched (and still in the pyrex). Can i heat this up tomorrow in some way in the oven so that the tahdig will still be this crispy (and not soft)? Please show more oven dishes 😍😍😍
You can reheat. for 30 minutes at original temp . And if you pour a couple of tablespoons of oil and melted butter around the perimeter, it will crisp back up(some) but it won’t be as good as when it’s freshly made!
…but here’s a tip that is completely out of the left field. I’ve never seen it anywhere but I have done it a couple of times. The day or two old leftover tahchin that you have…. chop it up and put it all in a food processor and pulse it so that you have it broken down to pieces about the size of rice grains again. Then fry it up briefly with onions and garlic and proceeded to make fried rice with it (follow the standard Chinese fried rice recipe with some cooked chicken or beef beef, vegetables and cooked eggs, and it will be heaven!
That looks amazing!! Could this be made as a side with a koresh, like fesenjoon? Or would the flavor not blend well? I'll be making this soon regardless!! 😋
Hi chef, love your videos!!! Question how can I make just tahdig with bread in bulk quantity? Is there a way I can use butter and oil and maybe little rice and out in the oven? Any suggestions will be greatly appreciated. Thanks!
Where can we find the recipe and measurements written? The video says it is pinned in the comment section, but it's not. Great video, but a little difficult to follow without any of the measurements written down anywhere.
@CafeBagheri Thanks for the Video. I have watched it several times, but for some reason I can't find what temperature the oven is preheated and what temperature the dish is cooked at! Would you please clarify? Thanks!
Persian Tahchin in The Oven (Recipe)
No meat; vegetarian version.
Thanks to @chefshanefatemian2040 for his original Tahchin recipe.
SERVES 12
INGREDIENTS:
-- 3 cups basmati rice
-- 4 Tbsp table salt for salt brine
-- 4 tablespoons unsalted butter
-- 3/4 cup barberries or Craisins®
-- 1/2 cup golden raisins
-- 1 Tbsp Maple syrup
-- 1 teaspoon rose water (optional)
-- 1 teaspoon cardamom powder (optional)
-- 1 tsp Coconut oil (optional)
-- 1 teaspoon ground saffron
-- 5 large egg yolks
-- 1 1/2 cups plain yogurt (non-fat or whole)
-- 3/4 cup neutral vegetable oil (grapeseed, canola, etc.), plus more oil for brushing the Pyrex dish
-- 2 teaspoons table salt
-- 1/2 tsp black or white pepper
INSTRUCTIONS:
MAKE THE RICE
-- Put basmati rice in a large bowl and fill with cold tap water.
-- Stir with your fingers or a spoon to wash it.
-- Do not squeeze the grains between your fingers, just stir the rice around in the water.
-- Pour out the cloudy water.
-- Repeat the water fill, stir and strain 2 more times, or until the water is almost clear.
-- On the third filling of the rice bowl with water, add 4 Tbsp of salt and stir to distribute. Let the rice soak in the salt brine for at least 1 hour and up to 3 hours before cooking it.
-- Fill a large pot halfway with water and bring it to boil on high heat.
-- Add rice and the brine liquid to boiling pot.
-- Add 1 Tbsp of neutral vegetable oil and give it a few stirs to prevent rice grains from clumping together or sticking to the bottom.
-- Boil the rice, stirring occasionally, until rice grains are cooked al-dente (cooked outer wall but hard center).
-- This will take 6-8 minutes, depending on your cooktop.
-- Transfer boiled rice into a colander over the kitchen sink.
-- Rinse with cold water a couple of times and shake to strain.
-- Leave the colander over the sink for 10+ minutes to allow the water to drain.
MAKE THE SAFFRON SOLUTION
-- Combine ground saffron and 4 Tbsp (+ 1 tsp) hot water in a cup or small bowl.
-- Let it sit at least 10 minutes to allow saffron to steep and draw out as much color as possible.
PREPARE CANDIED BARBERRIES AND RAISINS
-- Melt 3 Tbsp butter in a small skillet over medium-low heat.
-- Add barberries and golden raisins, stirring often until plumped slightly and warmed through, about 3 minutes.
-- Remove skillet from heat.
-- Stir in maple syrup, 1 tsp saffron solution, and optional cardamom powder, coconut oil and rose water.
PREHEAT OVEN TO 415° F
MIX THE RICE BATTER
-- In a large bowl, whisk together the 5 egg yolks, 1 1/2 cups yogurt, 3/4 cup vegetable oil, 4 Tbsp of saffron solution, 2 tsp table salt and 1/2 tsp pepper.
-- Pour the cooked (& strained) rice over the yogurt saffron sauce and gently fold to ensure every grain is coated.
-- Don’t stir it vigorously; fold using a silicon spatula.
ASSEMBLE TAHCHIN
-- In a small bowl or ramekin, whisk 2 Tbsp neutral vegetable oil, 1 Tbsp melted butter and 1 tsp of saffron solution.
-- Use a silicon brush to coat a 9x13 inch Pyrex® casserole dish with the oil/butter/saffron mixture.
-- Add 2/3 of the rice batter to the greased Pyrex pan
-- Use a dough paddle or the bottom of a glass to gently pack down the rice batter.
-- Sprinkle half of the candied barberries and raisins mix over the packed batter.
-- Top with remaining 1/3 of the egg rice batter.
-- Press the batter down again, this time more firmly (this helps with the final unmolding).
-- Cover dish tightly with foil and put 5-6 small slits in the foil for steam to be able to escape (promotes crunchiness of the outer surface).
-- Bake until rice on the bottom and around the edges is a deep golden brown and starting to detach from Pyrex dish; 80-90 minutes.
-- Remove from the oven.
-- Loosen the rice around the edges using a small knife.
-- Place your serving platter or a baking sheet over the Pyrex dish and flip them while holding both firmly.
-- The Tahchin should drop onto the pan (or serving plate).
-- Scatter the remaining barberries and raisins across the top of the Tahchin.
-- Microwave them for 15 seconds if the butter has congealed.
-- Enjoy as a side dish for your kabobs, stews, or other meat dishes.
VARIATIONS:
-- The original Persian Tahchin has cooked or grilled (and shredded) chicken meat mixed with candied barberries and raisins. Store-bought rotisserie chicken is a good choice for this purpose. Put chicken in the portion of barberries and raisins that is placed inside Tahchin cake and scatter only barberries and raisins on the top.
-- Chopped dates, dried mangos, or other dried fruit can be used with, or in place of, the barberries and raisins. You can also add chopped or slivered roasted pistachios, almonds, or other nuts.
I am going to make this tonight for my Persian boyfriend, I hope he likes it!
Looks very tasty
I need to make this! It looks delicious!
Made it yesterday it was PERFECT!!!! Thank youuuu i love your oven dishes (also the bamiyeh) please make more!!!
you are the best ...love you recipe !
Great one, thanks.
I'm so excited to try this! Thank you for your videos.
Thank you for all the great videos! Made a Persian feast to celebrate my daughter’s college graduation. Wish I could post a photo. I’ll add it to instagram and will tag you. I even bought the traditional skewers, which are now my favorite for making any kind of kebab.
So good! So well explained!!
Delicious! Incredible video! ❤❤
Very awesome chef!
Looks great
Wow beautiful
Love this. Will definitely try. If using meat, let's say chicken, would I put cooked chicken in the middle along with the dry fruit, or raw and it will cook in the stove? And will the timing for how long it's in the stove change?
Either way live you stuff. I've tried a few things and they are delicious. Looking forward to trying this.
Cooked/shredded chicken or beef, in the middle. If you watch the whole video, I specifically answer your question. NEVER use raw meat; will not be good!
You're awesome!
Good job👩🎨👏🏻
Thanks for the recipe! A quick question: if I wanted to make tahchine bademjoon, would I fry up the eggplant first and put in the middle layer like we do with the zereshk? Not sure if you have a recipe for this already or not. Thanks, love your videos!
There are two ways to make what you would call eggplant tahchin. You either place the eggplant in the middle layer with chicken, nuts, etc. The second way is to place the eggplant at the very bottom of the pot (or pan, if baking in the oven). If using eggplant in the middle, you need to fry your thinly sliced & skinned eggplant with salt, pepper and whatever other spice you like. If usin it at the bottom, you can skip the par-cooking because there is enough oil and heat at the bottom of your pot (or pan) to cook the eggplant. Just apply salt, pepper and spices. And, no, I don’t have eggplant tahchin/tahdig. I need to put it on the shortlist! Thanks for your support!
Nailed it
Nice.. love your recipes.. can i add fried garlic to this as well?
Of course; make it your own recipe!🙌🏼
Chef Bagheri, can you make this dish in a Persian rice cooker that makes tahdig?
@@Ahasveros7674 Yes, you can! 🙌🏼👌🏼
Thanks, I’ll try both versions soon🙏
Wonderful! Every time i make it its a huge success!
One question, do you have an advice for me; I made 2 of this yesterday bit only ate one, the other one is untouched (and still in the pyrex). Can i heat this up tomorrow in some way in the oven so that the tahdig will still be this crispy (and not soft)?
Please show more oven dishes 😍😍😍
You can reheat. for 30 minutes at original temp . And if you pour a couple of tablespoons of oil and melted butter around the perimeter, it will crisp back up(some) but it won’t be as good as when it’s freshly made!
…but here’s a tip that is completely out of the left field. I’ve never seen it anywhere but I have done it a couple of times. The day or two old leftover tahchin that you have…. chop it up and put it all in a food processor and pulse it so that you have it broken down to pieces about the size of rice grains again. Then fry it up briefly with onions and garlic and proceeded to make fried rice with it (follow the standard Chinese fried rice recipe with some cooked chicken or beef beef, vegetables and cooked eggs, and it will be heaven!
That looks amazing!! Could this be made as a side with a koresh, like fesenjoon? Or would the flavor not blend well? I'll be making this soon regardless!! 😋
Yes, you can have meatless tahchin with a khoresh; I do it all the time
@@CafeBagheri Perfect! Thank you! ☺️👍
Hi chef, love your videos!!! Question how can I make just tahdig with bread in bulk quantity? Is there a way I can use butter and oil and maybe little rice and out in the oven? Any suggestions will be greatly appreciated. Thanks!
Yes, it’s quite possible. I will work on a video for this.
@@CafeBagheri awesome! Thank you!
Folllw-up - Video for tahdig in the oven has been out on the channel for a few of months.
❤
Where can we find the recipe and measurements written? The video says it is pinned in the comment section, but it's not. Great video, but a little difficult to follow without any of the measurements written down anywhere.
The recipe has been here in a comment but had not been pinned. It is pinned now.
is it OK to use Jasmine rice instead of Basmati for making Tah chin?
Yes, Jasmine is just as good. The rice grains will be a little smaller but it’s a tasty, aromatic choice!
@CafeBagheri Thanks for the Video. I have watched it several times, but for some reason I can't find what temperature the oven is preheated and what temperature the dish is cooked at! Would you please clarify? Thanks!
@@oojmakPH The detailed recipe is placed right here in a pinned comment under the video. Scroll up.
🎉
Where is Cafe Bagheri located ?
Not a physical restaurant. I do a limited number of catering events and personal chef engagements. Located in Dallas, Texas, USA!
Looking for your pin to get the recipe and can't find it. Dissapointed!
It is pinned now. It is the first comment.
به به دست درت نكنه
My mom always makes tahdik and btw I’m from Iran but it hurts me that the Americans throw the rice away if it forms a crust
what about oven temperature
The full recipe is in the first (pinned) comment right here in the comments section. 415 Fahrenheit
What's the oven temperature?
Detailed recipe is placed right here in the first pinned comment.
415 Fahrenheit.