Tahcheen Ghalebi

Tahcheen Ghalebi

Some spell it Tahchin, while others spell it Tahcheen. It doesn’t matter how you spell it, all that matters is that this is a delicious dish. I have been meaning to make a rice recipe cooked in a baking mold for a while. Today is Valentine’s Day, so I thought it would be appropriate to choose a heart shaped mold for my Tahcheen Ghalebi.

The first recipe that I posted for Tahcheen only used saffron as a coloring agent. The truth is that in order to get that beautiful golden yellow color there is need for either a lot of saffron or some type of coloring agent. I don’t like using food colorants, so instead I used turmeric which added color and flavor.

Ingredients

  • 1lb chicken breast or thighs
  • 1 onion, sliced into rounds
  • 3 cloves garlic, cut into slices
  • 3 cups yogurt
  • 1 tsp saffron threads
  • 2 egg yolks
  • 3 cups rice
  • 3 tablespoons canola oil
  • 3 tbsp butter
  • 1 cup zereshk
  • 1 tbsp sugar
Read the whole recipe on My Persian Kitchen