Tahchin Morgh (CHICKEN) 1.5 Cups Rice 1 Small Onion 1/2 lb (226g) Boneless Chicken 1 Tsp Zafran (saffran) Salt, Ground Chili Pepper 1/4 Cup Oil 4 Egg Yolks 10 oz (283g) Plain Yogurt 3 Tbsp Dried Barberries (Zereshk) PREPARATIONS: 1- Soak the rice with 2 tsp salt for an hour in a pot. 2- Slice the onion. 3- Soak the zafran for 20 minutes. 4- beat the egg until fluffy. DIRECTIONS: 1- Put the onions into a pot. 2- Lay the chicken pieces on top of the onions. 3- Add some salt and fill the pot with boiling water until it covers the chickens. 4- Put the lid on the pot and let it simmer for 20 Minutes. 5- Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it in step 19) and slice them in smaller pieces. 5- Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender. 6- Drain the rice in a colander. 7- Pour 10 oz of plain yogurt in a bowl. 8- Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran(saffron) to the bowl and mix them together. 9- Add the chicken pieces to the bowl and mix up with the egg yolk mixture. 10- Take another pot and add 2 tbsp vegetable oil. 11- Add the rest of the beaten egg yolks to this pot. 12- Add 2 tbsp of the egg yolk mixture (step 8) to the pot. 13- Add 2 tbsp of the drained rice to the pot. 14- Stir until well mixed. 15- Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture. 16- Add 3 tbsp dried barberries (Zereshk). 17- Add the rest of the rice to the pot. 18- Flat and spread the rice across the pot but don't mix with the mixture. 19- Now take the egg yolks mixture bowl (step 8) add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly. 20- Back to the rice pot, again put pressure on the rice and press down using a large spoon (as shown in the video 3:13) and pour the rest of the egg yolk mixture on top of the rice. 21- Cover the pot with the lid and let it simmer for 120 minutes over low heat.Read More
- 1/3 Cup Split yellow peas
- 1/2 lb (226g) Ground Beef
- 1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch Mint
- 1/3 Cup Rice
- Turmeric, Salt, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Eggs
- Walnuts, Dried Apricots, Dried Barberries
- 1 Tbsp Tomato paste
- Vegetable oil
1- Hard boil an egg.
2- Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3- Slice 1 medium size onion.
4- Mince the herbs.
5- Pre-cook 1/3 cup rice.
6- Dice the walnuts, dried apricots and dried barberries (as needed).
7- boil 5-7 cups of water.
1- Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2- Fry the sliced onions in 2 tbsp vegetable oil until golden.
3- Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4- Add the ground beef to the bowl and mix.
5- Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6- Beat one egg and add it to the bowl and mix thoroughly.
7- Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8- Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9- Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10- Add boiling water to the pot and stir.
11- Put the meatballs in the pot, let it simmer for half an hour.
12- Flip the meatballs over and continue simmering over low heat for 30 more minutes.
Read more about Koofteh Tabrizi calories and nutritional facts