Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water. | 2. Chop onions thinly and fry in oil until slightly golden. | 3. Wash and cut chicken, remove skin, and fry in onions until color changes. | 4. Add some water and bring to boil. | 5. Reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones. | 6. While chicken is cooking, beat the yogurt until it is smooth. | 7. Dissolve saffron in half a cup of hot water. | 8. Add saffron, salt, pepper and egg yolks to the yogurt and mix very well. | 9. Pour a few glasses of water in a large pot and bring to boil. | 10. Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice, it should still be too hard for eating); again filter out the water. | 11. Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. | 12. Add a thin layer of rice and flatten using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice. | 13. Spread several more spoons of the yogurt mix on the rice. | 14. Continue in this fashion until chicken, rice and the yogurt mix have been used up, then add some more oil on top. | 15. Put the lid on and cook for about 5 minutes over medium heat. | 16. Place the pot in an oven (preheated to 250 F) and cook for 1. | 17. 5 to 2 hours (Note that the longer Tah Chin is cooked, the thicker the Tah Dig- delicious crispy layer of rice at the bottom- will be). | 18. When cooked, remove the lid and let cool for a few minutes. | 19. Place an inverted large dish over the pot and turn it over. | 20. Tap the pot in order to loosen the contents inside (The contents should fall on the dish in one piece with the Tah Dig on the outside). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
basmati rice	1			252.1667	0.0	56.1	1.4167
plain nonfat yogurt	10	ounces		252.1667	0.0	56.1	1.4167
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
onion	2			120.0	28.02	3.3	0.3
egg yolk	3			164.22	1.8309	8.0886	13.5354
cooking oil				-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.