Iranian Tahchin Is The FANCIEST Rice Ever

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Head to https://www.squarespace.com/MiddleEats to save 10% off your first purchase of a website or domain using code MiddleEats. Tahchin Morgh has got to be one of the fanciest rice dishes of all time. This Persian rice dish is made by layering saffron rice and tangy barberry chicken together, then the tahchin is baked until the rice goes crispy. The tangy barberry gravy combined with the crispy layers of rice make it so pleasurable to eat and packed full of flavour. ___ MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza. Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way. Choose Love, Inc. is a 501(c)(3) charitable non-profit organization. Donate and learn more here: https://www.cookforpalestine.com/ ___ There is no place for hate in this community. Anyone commenting anti-palestinian, antisemetic or anti-arab hate will be banned ___ Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here https://payhip.com/b/hMV0y 🧆 Join our Patreon and come hang out with us on our discord server https://www.patreon.com/MiddleEats ☕ Or buy us a coffee https://ko-fi.com/MiddleEats ___ Stock: 1.2 kg chicken thighs/legs 2 medium onions 1.5 tsp salt 1 cinnamon stick 1 tbsp oil (stock) 1 tsp black pepper 1 tsp ground cardamom 150g barberries Rice: 600g rice (3 cups) 250g thick greek yogurt 30g neutral oil 1 whole egg 2 egg yolks 0.5g Saffron 100ml hot water 1 tsp salt 1/2 tsp black pepper Topping: 50-75g barberries 2 tsp sugar 15g butter To make the chicken stock: 1. Thinly slice the onions and set aside. 2. Heat 1 tbsp of neutral oil in your stock pot and sear the chicken pieces until skin is golden brown. Remove the seared chicken and set aside. 3. In the same pot, add 1.5 tsp salt and the sliced onions then fry until translucent. 4. Add the chicken and cinnamon stick to the pot. Cover with water and bring to a boil. Use a mesh strainer to skim off the gunk. When all impurities are removed lower the heat to medium low, cover pot and let the stock simmer for 30-45 minutes depending on the size of chicken pieces. 5. Remove the chicken once cooked and set aside. 6. To the onions and stock add the black pepper, cardamom and barberries and simmer on medium to high heat until the stock is reduced to a thick-ish onion sauce (about 20 minutes). To cook the rice: 1. Wash and pre-soak your rice. Ideally before starting the stock. 2. Crush the saffron, and pour in the hot water. Let this infuse for around 15 minutes. 2. In a large bowl, add all the ingredients (except for the rice) and whisk until well combined. 3. Drain the rice and add it to the yellow mixture. Mix until all grains of rice are coated in yellow goodness. To make the barberry topping: 1. In a small saucepan, add the sugar and butter and melt on medium heat. Add the barberries and cook until the berries are inflated. How to assemble and cook the tahchin: 1. Shred the chicken into thick strips. Into a medium bowl, add the chicken and 1/2 to 2/3 of the onion sauce (reduced stock). Mix until all the chicken is coated in the sauce. 2. Coat a 25cm non-stick oven proof pan in about 40g of neutral oil, sides included. To the pan, add 2/3 of the rice mixture covering the base and the wall. Add the chicken mix then cover with the remaining rice mix. 3. Distribute the cubes of butter equally over the rice. 4. Cover the rice with a lid or foil and bake in a preheated oven at 180C for 45 minutes. Uncover the rice then bake for another 30 minutes. 5. Let the tahchin rest for 10 minutes then flip onto a large platter. 6. Top the tahchin with the barberry topping and slivered pistachios.