Iman Zarei is working on his PhD in Human Nutrition at the University of the Philippines Los Baños. He joined the Grain Quality and Nutrition Center of the International Rice Research Institute (IRRI; http://irri.org) in 2012 and worked on research under global rice core collection. His work included rice metabolomic experiments and development of predictive models based on the results of those experiments.
Currently, he is working on iron biofortification in rice. Cooking is a relaxing and enjoyable hobby for Iman. As a nutritionist, he likes to add new twists and varieties to traditional dishes. His favorite cuisines are Middle Eastern, Indian, Russian, Uzbek and Thai. Tah Chin Saffron Rice and Chicken, based on his grandmother’s recipe, is his favorite Persian dish.
This Iranian culinary style, also known as Persian cuisine, has a long history and strongly influenced by the country’s neighboring regions. In fact, several of Iran’s famous dishes originated from Greece, the Middle East, Turkey, and Russia. It commonly uses dairy products, fresh herbs, and fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.
Typical Iranian main dishes are combination of rice with meat, lamb, chicken, or fish and onion, vegetables, nuts, and herbs. In special dishes, saffron, dried limes, cinnamon, and parsley are often added to give them unique and subtle flavors. Tah Chinn (“rice cake” in Persian) combines saffron, chicken, and yogurt to create an exotic blend of decadence and extraordinary flavor. It is traditionally served on special occasions like weddings and family reunions.
Ingredients
1 kg chicken, cut into desired pieces
500 grams basmati or other long-grain rice
300 grams yogurt
1/2 cup cooking oil
1/4 cup rose water, optional
1/2 teaspoon saffron
2 onions, large
3 to 5 cloves garlic
3 eggs
salt
black pepper powder
red pepper powder
turmeric
parsley
Directions
• Wash uncooked rise in a pot with water. Do this three times. Add enough water to cover the rice. Add 3 tablespoon and soak for 15 minutes.
• After 15 minutes, remove water.
• Boil water in a pot. Add the soaked rice when water starts boiling. Cook for 30 to 40 minutes. Remove any foam that forms on top while cooking.
• Take a grain of rice and squeeze it with your middle finger and thumb. The rice is parboiled if you do not feel any hardness. Remove from heat. Place the rice in a strainer and drain the water. While in the strainer pour water over the rice to reduce stickiness.
• Place chicken in a pot, add onion, garlic, salt, and turmeric. Add enough water to cover the chicken. Cook for 30 minutes.
• When the chicken is tender take the chicken from the pot. Remove the meat from the bones and shred it. Set aside.
• Remove the onions and garlic from the pot. Put in a bowl, add some broth and mash them. Set aside
• Add half a cup to one cup boiling water to the saffron. Set aside.
• Put yogurt in a pan, add eggs, cooking oil, a pinch of black pepper powder, red pepper powder, turmeric, 1 tablespoon of salt, saffron, and mashed onions and garlic. Mixed all ingredients well.
• Add shredded chicken and rice and mixed well.
• Cover and cook for 45 minutes.
• After 10 minutes, add 3 tablespoon of rosewater (optional).
• Wrap the cover with a clean towel or cloth and cover the pan to absorb water forming from the steam.
• When done, invert the pan on a dish.
• To serve, cut into slices and garnish with parsley.
Credit: YouTube
