By Setareh Kiumarsi
Ingredients:
1 medium onion
2–3 bunches of fresh spring onions
1 carrot
1 bunch of fresh spinach
2 tablespoons barberries
2 tablespoons pumpkin seeds or 1 tablespoon pistachio slivers + 1 tablespoon almond slivers
1 medium fresh lemon
2–3 tablespoons yogurt
1 cup rice
Olive oil
Spices: saffron, turmeric, sumac, and salt
Instructions:
1. Prepare the onion base:
Chop the onion. Pour some olive oil into a pan and add saffron, turmeric, and sumac. Heat until fragrant. Add the chopped onion, cover the pan, and cook until golden and aromatic.
2. Add vegetables and optional chicken:
If you want a non-vegetarian version, add shredded chicken to the onion once it’s ready. Season the chicken with salt, sumac, and turmeric. Grate the carrot. Chop the spinach, then add both to the pan and season with turmeric and sumac. Mix everything well.
3. Add barberries and nuts:
Wash the barberries and add them to the mixture. Add your choice of nuts (pumpkin seeds, pistachio, or almonds) and squeeze fresh lemon juice over the top. Turn off the heat once the mixture is cooked.
4. Prepare the spring onions:
Chop the spring onions. Heat a pan with olive oil and spices (saffron, sumac, and salt), then sauté the spring onions until slightly cooked. Remove from heat.
5. Cook the rice:
Rinse the rice in salted water and bring it to a boil. Add saffron and sumac to the boiling water for flavor. Drain the rice once cooked and mix it with the sautéed spring onions in a separate bowl.
6. Make the tahchin layers:
Mix a few tablespoons of the spring onion rice with yogurt to create the bottom layer of the tahchin. In a pot, pour some olive oil and spread the yogurt-rice mixture evenly at the bottom.
7. Add vegetable layer:
Spread the cooked vegetable mixture evenly on top of the yogurt-rice layer. Smooth it with a spoon.
8. Top layer:
Cover with the remaining spring onion rice (without yogurt) and flatten the surface. Place a lid with a dumpling cloth or cover on the pot. Cook on high heat for 3–4 minutes to form the crust, then reduce heat and cook for 20–30 minutes until fully done.
9. Serve:
To remove from the pot, place it in cold water or sprinkle some cold water on the sides. Tap the pot gently and invert onto a serving plate. Garnish with leftover vegetable mixture. Enjoy!
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
