Tachin

Tachin or Tahchin is a traditional Persian dish, which is primarily composed of rice, yogurt, saffron, and eggs. It is often layered with cooked meat, vegetables, or a combination of both. The dish is known for its golden crust, which is achieved by baking or frying the rice until it becomes crispy.

History

The origins of Tachin can be traced back to the Safavid era in Iran. It is believed that the dish was initially prepared for royalty and nobility, but eventually became a staple in Persian households. The use of saffron, a highly prized spice, is indicative of the dish's royal origins.

Preparation

Tachin is typically prepared by first soaking the rice in water and then boiling it until it is partially cooked. The rice is then mixed with yogurt, saffron, and eggs to form a thick mixture. This mixture is layered with cooked meat or vegetables in a dish and then baked or fried until a golden crust forms on the bottom. The dish is then flipped over and served with the crust on top.

Variations

There are several variations of Tachin, depending on the region in Iran. Some versions include additional ingredients such as barberries, chicken, or lamb. In some regions, Tachin is served with a side of salad Shirazi or mast-o-khiar.

Cultural Significance

Tachin is often served at special occasions and gatherings in Iran. It is considered a celebratory dish and is commonly prepared during Nowruz, the Persian New Year.

See Also

• Persian cuisine
• List of rice dishes
• Nowruz