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فهرست ممتازترین دستورهای کافه شمشیری

اینجا چکیده ای از بهترین دستورهای سایت به زعم نگارنده رو داریم. آرشیو فخمیه سایت، چون صدفی پر در، حاوی دستورهای بی شماری هست و لذا انتخاب این لیست برای بنده بسیار سخت بود. معیار گزینش، یادآوری لذت چشایی بنده پس از صرف غذای مورد نظر و استقبال عمومی خوانندگان از دستور مورد نظر بود. اگر دستور دیگه ای طی این سالیان دراز نظر شما رو جلب کرده، وارد منوی ثابت شما شده، و یا خاطره خوشی برای شما خلق کرده همین جا کامنت بدید و سایرین رو از این مهم مطلع سازید.  1)انواع  خوراک با گوشت بره: i.ماهیچه، ران،  یا شانه بره:  باقالی پلو با ماهیچه گوسفند آبگوشت کشمیری رون بره پروونسال به روش سو-وید شونه گوسفند با نخود و آب انار ران گوسفند تنوری بریونی (غذای اصفهانی) مدرن~تلیت کشک نوین ماهیچه گوسفند بِرِیز شده در شیر ii.گوشت بره چرخ کرده: کوفته بره با ادویه جات معطر و سس ارده و لیمو

Persian Tah-chin with shredded chicken thighs and aromatic broth boiled rice

In this second post of my Tah-chin trilogy series (See 1st here). This version of Tah-chin is started with poaching the chicken with assorted aromatic spices. The chicken is shredded  and the aromatic broth, used to cook the rice in. As the chicken is skin-on, the broth will have enough fat (i.e. Schmaltz) and there will be no need to added external fat (e.g. butter, yolks,…). This is probably my closet version to the traditional Tah-chin though it is still twisted and very different!    

Ingredients:
3 cups Jasmine rice
4 cups of aromatic broth (recipe follows)
1 cup Greek yogurt (plain with 2% fat)
2 TBSP maple syrup
1 TBSP rich saffron solution
½ cup barberries
Shredded chicken from making aromatic broth 
Aromatic broth:
4 Pounds (~1.8 kg ) chicken thighs (with bone and skin)
2 bay leaves
2 star anise pods
12 cloves
2 cinnamon sticks
20 pepper corns
1 rosemary sprig
1 large white onion
6 cups water
1 TBSP salt



Place all of  broth ingredients in a slow-cooker and cook on low for 4 hours. Alternatively, chicken could be poached on stove-top (low heat uncovered), or braised in oven (375 F ~190 C). Strain the broth. Reserve 4 cups for parboiling the rice. 

Reduce the remaining broth to ¼ cup.

Shred cooked chicken (when cool enough to handle) and combine with the barberries and reduced chicken broth; set aside

Parboil the rice in the reserved broth on high heat. Add no more salt as the amount in the broth recipe is enough to cover the entire dish.

Cook until the rice is almost dry but still very al-dente. Mix the cooked rice with yogurt, maple and saffron. Unlike other Tah-chin recipes, the fat here comes from rendered chicken fat and is actually schmaltz.

To assemble the Tah-chin, spread half of the rice on bottom of a 2-3 Q.t. heavy non-stick pan. The pot should be at least 10 inches (~25 cm) in diameter and 5 inches (~12cm) deep. Arrange an even layer of shredded chicken over rice and finish with the other rice half. .

 Here we go!. This recipe should give you two of these that you see in picture and will feed 5 or 6, depending on the 5 or 6's size and capacity.

The cooking procedure is similar to the previous post. In brief: Cooking happens on stove top with a piece of cloth wrapped around the lid and it starts with 5 minutes on high and continues for 90 minutes on low. When done, the sides start to crisp up as you can see above.

As it was mentioned on previous post :
“Tip2: You can start sampling the rice on the side to see if it is crispy enough. Remember the bottom rice (that you can’t access) is always much darker than the side rice. So consider that.
Here you can precisely compare the bottom and side colors.




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