{"id":15007,"date":"2022-01-21T12:52:19","date_gmt":"2022-01-21T12:52:19","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/01\/21\/tah-chin-e-morgh-persischer-safranreiskuchen-mit-huhnchen\/"},"modified":"2024-04-25T17:00:30","modified_gmt":"2024-04-25T09:00:30","slug":"tah-chin-e-morgh-persischer-safranreiskuchen-mit-huhnchen","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/01\/21\/tah-chin-e-morgh-persischer-safranreiskuchen-mit-huhnchen\/","title":{"rendered":"Tah Chin-e Morgh – Persischer Safranreiskuchen mit H\u00fchnchen – Persian Saffron Rice Cake with Chicken"},"content":{"rendered":"

Dieser Eintrag liegt mir sehr am Herzen! Es ist ein persisches Rezept f\u00fcr den traditionellen Tah Chin-e Morgh – Persischer Safranreiskuchen mit H\u00fchnchen, mir gegeben von Ansea Rezaei, einer Iranerin, die in der Schweiz lebt. Sie ist eine Freundin meiner Schwester Marisa, die auch schon Gastbeitr\u00e4ge bei mir auf dem Blog geschrieben hat.<\/p>\n

Tah Chin ist die Lieblingsspeise von Marisa’s Familie; da sie mit einem Iraner verheiratet war, kennen sie alle sehr viele persischen Gerichte. Ansea hat Marisa dieses Rezept gegeben und die Worte aus dem Mund meines Patenkindes, Marisa’s Sohn, sind wohl alles-sagend! “Es isch w\u00fckli brutal fein gsi”. Tah Chin ist ein Reiskuchen mit Safran, Eiern und Jogurt, der entweder mit Huhn oder mit Gem\u00fcse gekocht wird. Klassisch daran ist die Kruste auf dem Reis, worum alle k\u00e4mpfen! Ich danke Ansea ganz herzlich, dass ich dieses Rezept auf meinem Blog ver\u00f6ffentlichen darf! Marisa hat es nachgekocht und die doppelte Portion genommen, da sie ihre Familie gut kennt und weiss, dass die davon nie genug kriegen k\u00f6nnen! Ich danke Marisa f\u00fcr die perfekte deutsche Uebersetzung!<\/p>\n

************<\/p>\n

This entry is very close to my heart! It is a Persian recipe for the traditional saffron rice cake Tah Chin, given to me by Ansea Rezaei, an Iranian living in Switzerland. She is a friend of my sister Marisa, who has also written guest posts for me on this blog. <\/em><\/p>\n

Tah Chin is the favourite dish of Marisa’s family; as she was married to an Iranian, they all know a lot of Persian dishes. Ansea gave Marisa this recipe and the words from the mouth of my godson, Marisa’s son, are probably all-saying! “Es isch w\u00fckli brutal fein gsi”. (It was definitely brutally good!) Tah Chin is a rice cake with saffron, eggs and yoghurt, cooked with either chicken or vegetables. The classic thing about it is the crust on the rice, which everyone fights over! Thank you so much Ansea for allowing me to share this recipe on my blog! Marisa recreated it and doubled the portion as she knows her family well and knows they can never get enough of it! Thank you Marisa for the perfect German translation!<\/em><\/p>\n\n

\n
\"Tah<\/figure>\n<\/div>\n\n

F\u00fcr 4 Personen:<\/strong>
Bouillon
2 H\u00fchnerschenkel und 1 ganze Brust (oder 6 H\u00fchnerunterschenkel)
1 Zwiebel, in Viertel geschnitten
Salz, Pfeffer
Etwas Zimt
1 TL Advieh (Gew\u00fcrzmischung aus Kurkuma, Zimt, Knoblauchpulver, schwarzer Pfeffer, Gew\u00fcrznelken)
2 Lorbeerbl\u00e4tter<\/p>\n

4 Karotten
100 g Berberitzen
Etwas Zucker und Zimt<\/p>\n

Zutaten f\u00fcr Reis:<\/strong>
500 g Basmati Reis
Salz
1 1\/2 TL Safran in etwas warmem Wasser aufgel\u00f6st
2 Eier (nur Eigelb)
500 g Joghurt (am besten griechisches, das ist dem iranischen am n\u00e4chsten)
Cayenne-Pfeffer auf Wunsch
Zucker, Zimt<\/p>\n

100 g Berberitzen (Dekoration)
50 g Pistazienstifte (Dekoration)<\/p>\n

Zuerst das H\u00fchnerfleisch mit einer Zwiebel, Gew\u00fcrzen und etwas Zimt in einen Topf geben und mit etwas Wasser (besser Bouillon) ca. \u00be bis 1 Std. kochen lassen. Das Wasser sollte das H\u00fchnerfleisch decken. Wenn das H\u00fchnerfleisch gar ist, herausnehmen, mit der Gabel von den Knochen entfernen und das Fleisch mit der Gabel in Streifen rupfen.
Den H\u00fchnersaft\/Bruehe sieben, er wird noch gebraucht.
Jetzt die Karotten mit einer groben Reibe raffeln und in der Pfanne gut anbraten und etwas Zucker dazu geben. Das H\u00fchnerfleisch erg\u00e4nzen und mit etwas Safran anbraten, am Schluss die Berberitzen dazu geben. In diesem Stadium etwas Zimt und Zucker hinzuf\u00fcgen. Da die Berberitzen sauer sind, nach Bedarf etwas mehr Zucker. Wenn die Zutaten gr\u00fcndlich gemischt und angebraten sind, eine Tasse (oder etwas mehr) H\u00fchnerbr\u00fche hinzuf\u00fcgen und auf sehr niedriger Flamme ca. 5 \u2013 10 Minuten k\u00f6cheln lassen.
Joghurt, Eigelb und Safran (eventuell zus\u00e4tzlich Cayenne-Pfeffer) in einer Sch\u00fcssel mischen.
Den Reis gut waschen, mit Salz knapp gar kochen. Dann abtropfen lassen und mit der Joghurt-Ei-Safran-Mischung vermischen.
Die Reismischung in zwei Teile teilen und die H\u00e4lfte der Zutaten in einen speziellen ofenfesten etwas eingefetteten Beh\u00e4lter geben (erste Schicht).
Nach der ersten Schicht Reis die vorbereiteten Zutaten H\u00fchnerfleisch, Karotten und Berberitzen auf die erste Schicht verteilen.
Nun folgt die zweite H\u00e4lfte Reis auf das H\u00fchnerfleisch Gemisch. Das ganze jetzt fest andr\u00fccken, sodass eine feste Masse in der Backform entsteht.
Zum Schluss das Gericht in den Ofen stellen und bei 180 Grad Celsius ca. 1 \u00bd Stunden garen lassen. So bekommt die Oberfl\u00e4che eine sch\u00f6ne goldene Farbe.<\/p>\n

Gegen Ende der Backzeit die Pistazien in wenig Wasser ca. 5 Minuten kochen. Wasser abgiessen. Die Berberitzen waschen, Wasser entfernen. Wenig Oel in eine Pfanne und die Berberitzen kurz anbraten, etwas Zucker dazu geben. Dann die Pistazien und Berberitzen mischen und vor dem Servieren auf das Tah Chin verteilen als Dekoration. <\/p>\n

************<\/em><\/p>\n

For 4 Persons:<\/strong><\/em>
Broth<\/em>
2 Chicken Thighs  and 1 Chicken Breast (or 6 Chicken lower Thighs)<\/em>
1 Onion, cut into quarters<\/em>
Salt, Pepper <\/em>
some Cinnamon<\/em>
1 tsp Advieh (Seasoning made with Turmeric, Cinnamon, Garlic Powder, black Pepper and Cloves)  <\/em>
2 Bay Leaves<\/em><\/p>\n

4 Carrots<\/em>
100 g Barberries<\/em>
some Sugar and Cinnamon<\/em><\/p>\n

Ingredients<\/i><\/b> for the Rice: <\/strong><\/em>
500 g Basmati Rice<\/em>
Salt<\/em>
1 1\/2 tsp Saffron soaked in some warm water<\/em>
2 Eggs (only Egg-yolks)<\/em>
500 g Yogurt (best Greek Yogurt, it is similar to the Persian one)<\/em>
Cayenne-Pepper to taste<\/em>
Sugar and Cinnamon<\/em><\/p>\n

100 g Barberries (Decoration)<\/em>
50 g Pistachio Flakes (Decoration)<\/em><\/p>\n

First put the chicken with the onion, seasoning and some cinnamon in a big pot and add broth, let cook for \u00be to 1 hour. The liquid should cover the chicken. <\/em>When the meat is cooked, remove and chop up with a fork, so you get strips, remove the bones. <\/em>
Sieve the liquid broth it will be used later. <\/em>
Grate the carrots and fry in a pan, add a little sugar to caramelize. Add the chicken meat, some saffron and lastly some barberries. Now add some sugar and cinnamon. Barberries are sour, so it’s up to you if you add more sugar or not. <\/em>When these ingredients are well fried and mixed add 1 cup (or more) of the saved broth and let simmer for 5-10 minutes. <\/em>
Mix yogurt, egg-yolks, and saffron (and to taste some cayenne pepper) in a bowl.<\/em>
Wash the rice and cook with some salt until almost cooked. Drain and mix with the yogurt mixture. <\/em>
Split this rice mixture into two parts and add one half into an oven-proof dish (first layer).<\/em>
Now add the Chicken, carrots, and barberries, so you have some layers. <\/em>
Now you add the other half of the rice. Press down, so you get a packed cake. <\/em>
Now put it into the oven at 180 C for approx. 1 to 1 \u00bd hours. Stunden garen lassen. The crust will get really nice and golden. <\/em><\/p>\n

Towards the end of the baking time put the pistachios into some water and cook for 5 minutes, drain. Wash the Barberries and drain. Heat a little oil in a pan and fry the Barberries for a short time. Add some sugar. Mix the pistachios and Barberries and put them onto the Tah Chin as decoration. <\/em><\/p>\n\n\n

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\"Tah<\/figure>\n\n\n\n
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\"Tah<\/figure>\n\n\n\n
\"Tah<\/figure>\n\n\n
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\"Tah<\/figure>\n<\/div>\n\n\n
\"Tah<\/figure>\n\n\n

Ansea und\/and Marisa<\/h1>","protected":false},"excerpt":{"rendered":"

Dieser Eintrag liegt mir sehr am Herzen! 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