Persian crispy rice with chicken (Tachin ba morgh) from Food52 by Yasmin Fahr

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Notes about this recipe

  • Rutabaga on March 04, 2018

    I love Persian rice dishes, so was intrigued by this recipe, but a little uncertain as to how it would turn out since the method was unfamiliar to me. Fortunately, it turned out brilliantly! A few things to note: use a 9" x 13" pan. The recipe references an 8" x 8" pan, but there's no way that would be large enough. Also, I recommend undercooking the chicken when prepping it. I didn't do this, and while the meat was still fairly moist, I think it would have been better had it finished cooking in oven with the rice. The recipe is unclear about what to do with the onions and garlic after cooking the chicken. I reduced the remaining liquid in the pan, and intended to add them to the rice before baking, but forgot. I'm sure that would have added some extra flavor. Do make the pistachio/rose petal/barberry topping - it's great! It's a mild dish overall, but the sour barberries add interest, as does the crispy rice crust. My two-year-old loved it, and so did the adults.

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