Tah Chin
Source of Recipe
the web
Recipe Introduction
Persian
List of Ingredients
5 cups basmati rice
salt
2 1/2 pounds chicken breast or chicken pieces
1 medium onion -- quartered
1 teaspoon turmeric
3 1/2 lemons, juiced (use pulp too)
1/8 teaspoon pepper
4 eggs
1 3/4 cups yogurt
5/8 teaspoon saffron/ sugar dissolved in warm water
1/2 pound butter
Recipe
Soak rice in salty water. Cook chicken in water with turmeric, onion, and 1/2 tsp. salt. When chicken is tender, take out and cool; cut in chunks. Marinade cooked chicken in lemon juice, pepper, and 1/2 tsp. salt. Let broth cook down to 1/2 cup.
Put water from soaking rice and additional water in pan and bring to boil. Add rice and boil till almost done. Drain in colander.
Mix 4 eggs, yogurt, and saffron/sugar. Melt 2/3 stick butter in pan from rice with 1/2 cup oil. Add about 1/2 of rice to this yogurt/saffron mixture, then start layering: yogurt/rice, chicken, yogurt/rice, chicken etc. ending with plain rice in non-stick pan. Cook till done (begin on medium heat then turn down to low). If it dries out, add more butter and water mixed together.
To serve: turn out on platter (like a cake) and cut into wedges. Crust should be golden. Serve with salad.
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