How not to hate a Monday

Ahh,Monday. 

It can be a long and tiring day especially if the weekend before has been a round of domestic chores, visiting relatives and friends, taking the youngsters to football, shopping amongst the heaving crowds, late night TV and perhaps, if time permits, a little too much indulgence in food and drink. 

There is nothing more tedious as Monday tea time approaches than thinking what to make and cook or just buy in and heat up. 

We, as a family want for nothing and we do appreciate the many blessings under our roof and at the table but sometimes Mondays menu can be a bit samey and uninspiring for all of the reasons above, and more. 

So, imagine my excitement when, at about half past four my meal dilemma was solved by the arrival on the doorstep of a prepared and ready to eat Tahchin (pronounced tar-cheene).

It was the result of at least 3 hours of hard kitchen graft by our Iranian friend Mehdi. 

If you are not familiar with this Classic Persian Dish then get on and Google it in its many incarnations and variations. It is certainly a thing to behold. 

My first reaction to the dish a couple of years ago was one of confusion. 

In translation from Farsi the word Tahchin means “layered in the bottom”, referring to its unique structure of baked, crispy top layer and softer saffron, egg and yoghurt infused rice with choice of filling. It is customary in Iran to throw on a serving of warm Barberries to give a fruity, sour tang.

The distinctive crust is formed from rice cooked at the bottom of the pot, this being Tahdig and fought hard for by Iranian diners as a bit of a treat and reminiscent of centuries of home cooking.

When cooked and set, hence the visual appearance of a cake, the Tahchin is carefully but often ceremoniously inverted onto a serving plate or platter leaving the tahdig at the top ready for slicing into individual portions. 

Some cook books refer to the recipe as an Iranian upside down cake for this very reason. 

The preparation requires considerable time and effort and some skill is required to bring the ingredients together into the colourful and delicious layering.

Mehdi’s tea time gift was chicken based although there are recipes for lamb and vegetable making it a very versatile dish for meat eaters and those who prefer not to. 

I do not want to go into the actual preparation as I leave that up to you to explore and enjoy as it can be quite an adventure if you like the sound of Tahchin. 

There are many Persian cook books available and the recipe also appears in wider Middle Eastern menu ideas and mainstream western cuisine. 

As for the taste, well, it is certainly a Persian Fusion and my only regret…..my donated portion was a generous wedge but never enough.


Mehdi is quite a cooking talent and here are a couple of things that he has introduced us to over the last few years-

goo.gl/Hzihvn

goo.gl/qy5KmH

goo.gl/M1wUiZ