TAHCHIN RECIPE FARSI RECIPES

Steps:

• Preheat oven to 400?. In a large frying pan heat 2 tablespoons oil over high heat. Add onions and saute 2 minutes until fragrant. Add Hawaij, salt and pepper and veggies or veggie meat of choice. Saute until browned and cooked and adjust seasoning to taste. Mix in ? of the barberries reserving some for garnish. Set aside. In a large pot, bring 5 cups water to a boil. Add 1 teaspoon salt and rice. Bring back up to a boil then cook for 5 minutes. Drain and set aside. Combine the remaining 1 tablespoon water and saffron in a large bowl. Let stand for 5 minutes. Whisk in eggs, yogurt and 3/4 teaspoon each salt and pepper. Add parboiled rice and mix well. Grease pan, (round cake pan or rectangular casserole) layer half of the rice and yogurt mixture. Top with chicken mixture over the rice, leaving a 1-inch border around the edge. Top with the remaining rice mixture, smoothing the top with a spatula. Pour butter over the top cover tightly with foil. Transfer the pan to the oven. Bake for 1¼ hours. Let cool in the pan for 15 minutes. Remove the foil and run a knife around the edge to loosen the pie. Place a flat serving platter on top of the pan and carefully invert to release the pie from the pan. Scatter remaining barberries and chopped pistachios for garnish before serving. Serve with tahini or herbed yogurt sauce and Israeli salad. 

Steps:

• Bring a large pot of water to a boil and add 2 large palmfuls of salt (about ½ cup). While you’re waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
• Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6–8 minutes. Drain and rinse with cold water.
• Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
• Place rack in lower third of oven; preheat to 400°. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, ½ cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
• Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
• Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.