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Tahchin Masterclass
Intro to Tahchin
Course Intro (0:18)
Ingredients (2:39)
Special Persian Ingredients (3:42)
Useful Equipment for Persian Cooking
Pots and pans (4:50)
Knives (3:10)
Other Equipment Part One (2:30)
Other Equipment Part Two (2:59)
Preparing the Chicken Filling
Preparing the Chicken Filling (5:01)
Preparing the Aubergine/Eggplant Filling
Blooming the Saffron (0:24)
Dehydrating the Aubergines/Eggplants (1:24)
Sautéing the Aubergines (2:05)
Making the Tahchin
Parboiling the Rice (2:35)
Combining the Ingredients (1:33)
Layering and cooking the Tahchin (4:06)
Serving the Tahchin (1:46)
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Dehydrating the Aubergines/Eggplants
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