Cook this: Tahcheen-e morgh – baked saffron yogurt rice with chicken – from Bottom of the Pot via nparts
by award-winning blogger and actor Naz Deravian. Over the next two days, we’ll feature another recipe from the book and an interview with its author.“For Persian home cooks, everything depends on how you turn out that platter or pot of rice. You’re judged on this. No pressure,” sayswith a laugh. “Rice is the main grain of Persian cuisine and Iranians have elevated rice-making to an art form.”
The classic chelo-style rice at the heart of Deravian’s tahcheen-e morgh is prepared in two steps: parboiling and then steaming. The method, if all goes according to plan, results in long, distinct grains of rice and a tangy yogurt tahdig . “They say that when you scatter the rice on the platter, you want them all to be individual – each grain to be long and individual like jewels – no clumping,” says Deravian. “Of course if there’s clumping, it’s fine. Everyone will be okay. It happens. But that’s ultimately what you want.”Bottom of the Pot: Persian Recipes and Stories by Naz Deravian.
Prep Ahead: The rice can be parboiled, drained and set aside a few hours in advance until ready to use.
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