Saed News: Garmsari Tahchin is a staple dish on the tables of the people of Garmsar. From past to present, this dish has held an important place in the religious ceremonies and celebrations of the region. Today, we intend to teach you how to prepare it.
the history of Garmsari Tahchin dates back to the time of nomads and herders. Due to their busy lives and lack of time to tend to food while it cooked, the nomads would prepare the ingredients for Tahchin early in the morning, set it over the fire, and by noon, after returning from farming and herding, the meal would be slowly cooked and ready.
Lamb meat – 500 grams
Onions – 2
Ground sour grape powder – 1 teaspoon
Ground dried lime – ½ teaspoon
Cumin – ½ teaspoon
Saffron – 2 tablespoons
Salt – 1 teaspoon
Black pepper – ¼ teaspoon
Spinach – 500 grams
Potatoes – 2
Oil – ½ cup
Rice – 3 cups
Butter – 80 grams
First, finely chop the onions and season them with turmeric, black pepper, ground sour grape powder, ground dried lime, and cumin (you can also use ground cumin). Massage them well with your hands until the onions release their juices and soften.
Next, coat the lamb meat with the seasoned onions. It’s best to use lamb flank or shoulder cuts. Slice the meat thinly, then marinate it thoroughly with the seasoned onions. Let the marinated meat rest in the refrigerator for at least 6 hours.
Meanwhile, chop the spinach and sauté it lightly in a pan. Be careful not to overcook — just let the water evaporate, then add a pinch of salt and black pepper before removing it from the heat.
Parboil the rice and drain it.
Pour a little oil into a pot, add some salt, and layer thinly sliced potatoes at the bottom. Since the rice will steam for a long time, using potatoes instead of bread prevents burning. Then, spread two ladles of the parboiled rice over the potatoes, creating the first layer.
Place the marinated meat and onions on top of the rice layer, making sure not to pile the meat pieces directly on top of each other. Gently press the layers down with a spatula. Then spread the sautéed spinach over the meat.
Make sure the filling stays about 1–2 cm away from the sides of the pot. This helps the outer rice form a solid crust around the filling, making it easier to flip the Tahchin onto a serving plate without it falling apart.
Cover the spinach with the remaining rice. If you plan to flip the Tahchin out of the pot for serving, fill the pot to the very top with rice.
(However, traditionally, Garmsari Tahchin is served straight from the pot, with the meat and fried potatoes arranged on top.)
Drizzle brewed saffron over the rice, place a piece of butter on top, and cook over very low heat for 2.5 to 3 hours until the meat is fully tender.
Make sure to use a heat diffuser under the pot.
For serving, you can optionally garnish the rice with fried raisins or barberries, or decorate with slivered almonds and pistachios — or simply serve it plain.
