Saed News: Yogurt and Egg Tahdig (Tahchin) is one of the most popular Iranian recipes. Here’s how to prepare this delicious dish in the style of luxurious restaurants.
Egg yolks: 2
Full-fat yogurt: 1/4 cup
Oil: 1/3 cup
Water: 1/4 cup
Saffron: As needed
Salt: To taste
Garlic powder and onion powder: Optional
In a bowl, combine the egg yolks, full-fat yogurt, oil, brewed saffron, garlic powder (optional), onion powder (optional), a pinch of salt, and 1/4 cup of water. Mix until smooth.
Take a portion of semi-cooked, slightly firm rice and mix it well with the prepared mixture.
In a non-stick pot, pour some oil to coat the bottom. Spread the yogurt-egg mixture evenly across the base, ensuring an even layer.
Add the remaining parboiled rice on top of the tahdig mixture, then drizzle a bit of mixed oil and water over the rice.
Cook over low heat, allowing the rice to steam and the tahdig to develop a golden, crispy layer. This may take about 1.5 hours.
Avoid using garlic powder for plain rice to keep the flavor simple.
For an enhanced flavor, consider adding half a chicken bouillon cube to the tahdig mixture.
Yogurt can be omitted, and whole eggs can be used instead. Alternatively, egg yolks can be excluded, using just yogurt for the base.
Adding dried vegetable powders to the tahdig mixture can complement certain dishes. For instance, if you use dried mint in the tahdig, ensure your stew includes mint for flavor harmony.
Preparation Time: About 15 minutes
Cooking Time: Approximately 1 hour and 30 minutes
Serving: Perfect for lunch, dinner, or even during Ramadan for Suhoor and Iftar.
Serves: 4 people
Enjoy this crispy and flavorful tahdig with your family or guests!
