Persian Cooking: Learn how to master Tahchin
What you'll learn
- Which type of pans are ideal for tahchin and different tahchin fillings
- How to prepare the perfect tahchin (Persian savoury saffron rice cake)
- How to prepare chicken filling for your tahchin
- How to prepare lamb filling for your tahchin
- How to prepare aubergine/eggplant filling for your tahchin
Requirements
- Coated frying pan
- Coated or non-stick pan with lid for the rice
- Clean kitchen towel
- Fine enough strainer to wash the rice
- Kitchen knife and chopping board
- Pestle and mortar (optional)
Description
In this class we go in depth with one classic Persian dish: Tahchin.
Tahchin is such a versatile Persian dish! It’s a savoury rice cake that can be prepared with chicken, lamb or veggie filling or plain as a side dish.
It has fragrant saffron rice and a juicy filling of your choice in the centre, a crispy golden rice crust on the outside, and sweet barberries on top. Served with the flavourful juices of the lamb or chicken and some creamy yogurt, this makes for a delicious meal to impress your guests or enjoy with your family.
The class is broken down into small steps, that will help you not only how to master this tasty dish, but give you an idea of Persian cuisine in general.
If you can prepare these three popular versions of Tahchin, you automatically know how to make a plain Tahchin without filling, which makes a gorgeous side dish to any Persian stew.
In the class I show you all the tips and tricks for a golden crispy Tahchin crust (tahdig-e tahchin), aromatic saffron rice inside and three different flavourful fillings in the centre.
I explain not only what to do, but also why we do different things, so that you understand Persian cuisine at a deeper level.
Persian cuisine is full of flavour and well worth giving a go. Wether you already know this or are curious and want to try something new, this class is for you. It is created with all different cooking skill levels in mind. You don't need to be experienced in the kitchen to participate. I explain everything step by step and should you still have any questions, you can of course always reach out to me. I'm always happy to help.
Who this course is for:
- Anyone who enjoys cooking and is curious about Persian flavours
- Home cooks of all skill levels, who like to go in depth and master one dish at a time
Instructor
![Hami Sharafi](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 64 64"%3E%3C/svg%3E){kind=avatar}
- 4.9 Instructor Rating
- 16 Reviews
- 50 Students
- 2 Courses
Cooking has been an important part of my life for as long as I can remember. I spent my childhood in Iran watching my mum cook our family meals and I was always wondering how she can magically make them so tasty and palatable.
My childhood background inspired me to professionally pursue cooking, and I passionately took culinary courses and joined our family restaurant business in Northern Iran.
When I moved to the UK, I have further studied Catering and Hospitality at college. That was such a joyful and insightful time, as I have learned more in-depth about the cuisines that is practiced around the world, organisations, and important kitchen skills.
I have learned a great deal from my food blog “I got it from my Maman” about the significant role that food plays in our lives. Food is not all about nourishing our body, but to make us all connected. Certain dishes and aromas could evoke our childhood memories, make us feel taken care of, like a warm hug, or make us excited about discovering what more is out there.
My mission is to help you create dishes, that give you those positive emotions and celebrate the awesomeness of Persian food.