Saed News: Walnut Tahchin is one of the most delicious and simple types of Tahchin that is made without meat or chicken. You can prepare a first-class and excellent dish with eggplant for gatherings. This Tahchin has a wonderfully crisp and firm texture, and you can cook it either in a pot or in the oven, according to your preference.
According to the culinary section of Saed News, Walnut Tahchin is one of the most delicious and simple types of Tahchin that is made without meat or chicken. You can prepare an excellent and top-tier dish with eggplant for your gatherings. This Tahchin has a wonderfully crisp and pleasant texture, and you can cook it either in a pot or in the oven, based on your preference. Tahchin dishes are among the most popular foods for Iranians and are a great option for special occasions. Today on Saed News, we will teach you how to make Walnut Tahchin without meat or chicken. Stay with us!
Onion: 2
Walnuts: 2 handfuls
Eggplants: 2
Rice: 2 cups
Barberries: 1 handful
Yogurt: 3 tablespoons
Egg yolk: 1
Saffron: as needed
Butter: 1 tablespoon
Rosewater: 1 tablespoon
Salt: as needed
Eggs: 2
Step 1: Preparation
First, wash the rice and soak it in water with a little salt. Peel the eggplants and slice them into rounds. Soak them in a mixture of water and salt for a few minutes to remove any bitterness. Alternatively, sprinkle them with salt, then rinse and fry them in oil. Set aside.
Step 2: Sautéing the Onion
The more onion you use in this recipe, the better the flavor. Peel and finely slice the onions, then sauté them in a pan with a little turmeric until they soften. Add chopped walnuts and barberries, sauté again until the raw taste of the walnuts disappears, and set the filling aside.
Step 3: Making the Tahchin Mixture
In a bowl, whisk together one egg yolk and one whole egg with the yogurt. Add melted butter, a little salt, and rosewater, and mix until smooth.
Step 4: Cooking the Walnut Tahchin
Bring the rice to a boil and cook it until slightly firmer than usual. Drain the rice. Mix half of the rice with the yogurt-egg mixture. Grease the bottom of a pot, then spread the mixed rice to form the base layer. Layer with the fried eggplants and walnut filling, then top with the remaining plain rice. Cover with a lid and let it steam for about 5 minutes until golden and crispy. Enjoy!
Use a heat diffuser to get a perfectly crispy bottom layer (tahdig).
Use thick yogurt; runny yogurt is not suitable for Tahchin.
Sprinkle a bit of ground cinnamon over the eggplants.
If desired, you can also add shredded chicken or ground meat to this Tahchin.
