Techin : Persian Saffron Rice Cake with Aubergine

Techin is an Iranian dish made from a mixture of rice , various types of meat (chicken is more common), yogurt , eggs , and plenty of saffron .

Among Iranian dishes, Techin is one of the formal dishes suitable for parties because of its beautiful shape, which consists of two parts: first, the thick crust of the cooked saffron Tehdig is molded into it. Second, the white chloe that is poured on the pot and is placed under the pot or next to it when the food is cooked, and is actually a complement to it. The white chloe part can be removed, and in dining halls they often prepare tahechin in the same way as tahedig crust, although this method is less common at home.

ingredients for 4 people
Rice	3 cups
Egg yolks	2 pcs
Eggplant	3 pieces
barberry	enough
an onion	1 piece
Brewed saffron	enough
full fat yogurt	1 glass
Chicken breast	200 grams
olive oil	enough
Salt, black pepper, turmeric and cinnamon powder	enough

How to prepare eggplant bottom

first stage

To prepare the delicious eggplant tachin, first we put the chicken breast in a pot with water, then we add some salt and turmeric to it. Next, we put the pot on a gentle heat.

second stage

At this stage, let the chicken breast remain in boiling water for 45 minutes until it is completely cooked. Next, we wash the eggplants, then remove their skin and cut them into rings.

third level

At this stage, we put the eggplant in a bowl containing water and salt, then let it stay in the water and salt for 30 minutes to remove its possible bitterness. Next, after this time, we wash the eggplan

second stage

At this stage, let the chicken breast remain in boiling water for 45 minutes until it is completely cooked. Next, we wash the eggplants, then remove their skin and cut them into rings.

third level

The fourth stage

Now put the eggplant slices in a colander, then let the excess water drain completely. Next, after 45 minutes, we take the chicken breast out of the pot and let it cool completely.

The fifth stage

At this stage, we shave the chicken breast, then peel the onion and wash it. Next, we cut the onion into small gems, then put a suitable pan on a gentle heat.

The sixth stage

Now pour some liquid oil in the pan and immediately add the onion, then fry until the onion becomes light and transparent. Next, we add the shaved chicken breast to the onion and fry it

The seventh stage

At this stage, we add salt, turmeric, black pepper and infused saffron to the chicken breast and fry until the spices are fried. Next, add the barberry to the chicken and fry a little, then turn off the heat.

The eighth stage

Now we put a separate pan on medium heat, then we pour some liquid oil in it and let the oil heat up well. Next, we put the eggplant rings in the pan and fry them completely.

The ninth stage

At this stage, we fill a suitable pot halfway with water, then put the pot on high heat until the water reaches the boiling point. Next, we wash the rice, then add it to the boiling water along with 1 teaspoon of salt

tenth stage

Now let the rice stay in the boiling water for 8 to 12 minutes until its initial cooking is done. Next, after this period of time, when the rice around the rice is soft and the kernel is a little stuck, we take the pot off the heat.

The eleventh stage

At this stage, we rinse the rice, then pour some liquid oil into a suitable pot. Next, we separate the egg yolk from the egg white, then pour it into a suitable and spacious bowl.

The second stage

Now we brew the yogurt with saffron and add salt to the egg yolk and stir with a fork until the ingredients are combined and uniform. Next, add the rice to the egg yolk mixture and stir

The thirteenth stage

At this stage, we pour half of the base material into the pot and press the rice with the back of a spoon. Next, spread the shaved chicken breast on the bottom of the fold, then place the eggplants on it.

The fourteenth stage

Now pour the rest of the filling on the middle ingredients, then press the filling again with the back of a spoon so that the layers stick together. Next, we cover the lid of the pot with steam, then put it on the pot.

The fifteenth stage

At this stage, we put the spreader flame on a gentle heat, then put the pot on the spreader flame. Next, we let the bottom of the eggplant stay on the heat for 45 minutes until it is completely infused.

The sixteenth stage

Finally, after this time, we remove the pot from the heat, then we return the bottom of the eggplant to the desired container. At the end, decorate the bottom of the eggplant as desired, then serve. Enjoy your meal