Steps to Make Super Quick Homemade Tacheen-Persian Rice Dish
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Steps to Make Favorite Tacheen-Persian Rice Dish. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tacheen-Persian Rice Dish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tacheen-Persian Rice Dish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can have Tacheen-Persian Rice Dish using 29 ingredients and 17 steps. Here is how you cook that.
#mysterybox3 Rice
Ingredients and spices that need to be Make ready to make Tacheen-Persian Rice Dish:
- for rice-
- 1/2 kg Basmati rice
- to taste Salt
- saffron infusion-
- 1 tsp Saffron
- 3 tbsp Hot water
- filling-
- 2 Onions sliced
- 12 to 15 Garlic pods
- 2 pcts Mushroom
- 1 tsp Turmeric powder
- 1 tsp Jeera powder/ cumin powder
- 1 tsp Chilli powder
- 1 tsp Cinnamon powder
- 1 tsp All spice
- to taste Salt
- 2 big Eggplants cut lengthwise
- 1 tsp Oil
- to taste Salt &pepper for seasoning
- 2 Eggs
- 1/4 cup Thick curd
- FOR Topping-
- 1 tsp Butter
- 15-20 Cashews
- 1handful Cranberries scent
- dip-
- 1/4 cup Curd
- 1 tsp Sugar
- 1 pinch Saffron
Steps to make to make Tacheen-Persian Rice Dish
- Wash the rice &soak for 30 mins.
- Cook the rice.The rice should be soft from outside but hard from inside.Set aside
- SAFFRON LIQUID-take the saffron strands and gently crush it using a pestal.Add hot water &leave to infuse
- Take the eggplant, slice it thinly lengthwise, Apply salt and pepper, drizzle some oil and bake in a preheated oven at 180 The Celsius for 15 mins.Turn and cook the eggplant on both the sides
- FILLING-in a pan add oil and add the onions,saute till translucent
- Add the garlic slices and saute.Add all the dry spice powders mentioned in filling.Saute
- Add the mushrooms and cook till dry
- Egg mix-Take the eggs and whisk it along with salt and pepper and the curd.Add the saffron infused water to it and whisk again
- Mix this egg mixture in our rice very gently
- LAYERING-Take a Bundt Pan and add 1 layer of rice
- Over the rice add our filling
- Arrange the eggplant slices
- Again layer with the remaining rice
- Preheat the oven to 180 The c and bake the dish for 45 min to 1 hr till the rice turns golden
- TOPPING-Heat the butter and fry the cashews and the cranberries. Pour this over the rice before serving
- DIP-Whisk the curd,sugar and saffron.Do not add any water.
- Serve warm
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