Sadeh News: Firoozkoohi Tahchin is one of the traditional Iranian dishes, and it is quite different from the saffron tahchin that we are familiar with.
According to the Cooking Service of Sadeh News, local dishes are considered a cultural heritage of the people of every country. Some of these dishes have been forgotten over time or their cooking methods have changed as life has modernized and new foods have emerged. If you travel to any part of Iran, you will certainly encounter many delicious and local dishes, some of which you may have never tasted or even heard of. Tahchin is one of the delicious and authentic Iranian dishes that is cooked in various cities and regions of Iran with different methods, each with its own unique taste. Tahchin can be made with ingredients like meat, chicken, potatoes, onions, prunes, eggplant, and more. Firoozkoohi Tahchin is one of the authentic Iranian dishes, originally from the city of Firoozkooh, and it is considered one of the delicious and old dishes of this city. This tahchin is different from all the tahchins you have tasted before, so follow along with us as we prepare this delicious tahchin at home.
Ingredients:
1 kg lamb meat
1 onion
2 garlic cloves
Salt, pepper, turmeric, cinnamon (to taste)
2 cups water
3 cups rice
Half a cup of dried herbs (tarragon, parsley, coriander, fenugreek, dill)
Potatoes for the tahdig
Saffron (to taste)
1 handful of prunes
1 raw beetroot
Instructions:
In a pan, add the sliced onion. Add meat, garlic, salt, and spices. Pour in 2 cups of water. Cover the pan and cook for 1 hour until the meat is half-cooked.
In a separate pot, add water and some salt. Put it on the stove until it boils. Add the rice and cook for 3 minutes. Drain the rice, but make sure it's still firm as we will use the meat broth when steaming the rice. If the rice is overcooked, it will become mushy.
One minute before draining the rice, add the dried herbs.
In a separate pot, add some more oil. Add a little saffron. Place thinly sliced potatoes on the bottom. Add half of the drained rice. Place the half-cooked meat on top. Sprinkle salt on the meat. Add prunes and raw beetroot rings. Add the remaining rice on top.
Pour 1 cup of the meat broth over the rice. If you like, you can add some butter or oil on top of the rice. Cover the pot with a lid and cook on low heat for 2 hours.
