Capilano Cookbook - Flipbook - Page 35
INGREDIENTS
TAHCHIN
(PERSIAN RICE CAKE)
by Cazba Express
SERVINGS 4-6
34
TIME 1 HOUR
and 3 tbsp of bloomed
• 2 1/2 cups long-grain
saffron. Drain
basmati rice
barberries, then add
• 2 boneless, skinless
and mix well. Don’t
chicken breasts
forget to season with
• 1 large onion
salt and pepper.
• 3 eggs
3. Meanwhile, bring 6 cups
• 1 cup plain yogurt
of water to a boil in a
large pot on medium• 7 tbsp bloomed saffron
high heat. Add the
• 3 tbsp barberries,
washed, soaked rice
washed and soaked for
and boil for about 8-10
10 minutes
minutes or until rice
• 1 tsp turmeric
grains are soft on the
ends and firm in the
• Salt to taste
center. Drain and pour
• 6 tbsp vegetable oil
some cool water over
• 3 tbsp butter
it to cool and separate
• Water
the rice grains (this cool
water rinse helps with
GARNISH
making the rice fluffier).
• 2 tbsp butter
Set the rice aside.
• 3/4 cup dried
4. In a large mixing bowl
barberries
combine yogurt, yolks,
• 1/2 tbsp sugar
oil, salt, pepper, and the
rest of saffron. Mix well.
• 1 tsp rose water
• 2 tbsp slivered pistachios 5. Add the rice to the
yogurt mixture and
gently combine. (Avoid
INSTRUCTIONS
breaking rice grains).
1. Place the raw chicken
6. Add 3 tbsp of oil to a
breasts in a pot along
non-stick, round or
with roughly chopped
loaf cake tin. Move the
onion, turmeric, salt,
oil around to cover the
pepper, and a cup of
bottom uniformly. Ladle
water. Bring to boil
2/3 of the rice in. Lay the
then reduce heat. Cover
rice mix on the bottom
and cook for one hour
of the tin and press the
on medium-low heat.
rice up the sides of the
When cooked, set aside
tin about 1 inch.
to cool. Then shred the 7. Pour chicken mix
chicken into pieces.
evenly in the hole.
2. Heat butter in a pan.
8. Cover the entire
Then add chicken
surface with the rest
of the rice. Flatten the
top with the back of a
spoon while pressing
down a little. You can
drizzle some melted
butter over the top layer
of rice.
9. Cover with aluminum
foil (poke holes into the
foil using a knife to let
the steam out). Bake
in a preheated oven of
392°F (200°C) for about
45 minutes to an hour.
The dish is ready once
the crust forms.
10. Meanwhile, to prepare
the barberries, melt the
butter in a pan over
medium-low heat.
Add in barberries and
stir until coated with
butter. Add in sugar,
rose water and slivered
pistachios. Stir well.
Barberries are ready
once they’re shiny.
Remove from the heat
and set aside.
11. Once the tahchin is
ready, take it out of the
oven and let it cool for
a few minutes. This
way, the crust comes
off easier. Place your
serving platter on the
cake tin. Hold firmly
while wearing mittens
and gently turn the
tin over. Voila! Your
delicious Persian rice
cake is ready. Garnish
with barberry mixture
as you like.
35