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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":500,"pronunciation":533,"substitutions":534,"slug":547,"title":548,"shortTitle":549,"nativeName":550,"countrySlug":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":557,"diet":559,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":547,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"Usually the fat was not hot enough when the rice went in, or the dish was not greased right up the sides. Heat the oil or butter in the baking dish in the oven for a few minutes first, so the rice hits hot fat and starts crisping immediately. If it does stick, let it sit for ten minutes, run a thin knife around the edge, and turn it out — any crust left behind can be lifted off in pieces and laid back on top, which is what Iranian cooks do without any embarrassment.","Why did my tahchin stick to the dish?",{"answer":398,"question":399},"The rice was parboiled too long before baking. It should come out of the boiling water after five or six minutes, at the point where a grain bends between your fingers but still has a hard white core in the middle. It absorbs more moisture from the yogurt and steams for an hour in the oven, so any rice that is already tender at the parboil stage will collapse.","Why is my tahchin mushy inside?",{"answer":401,"question":402},"Not really, or at least not as tahchin. Saffron supplies both the colour and most of the aroma in a dish that otherwise contains only rice, yogurt, egg and chicken. Turmeric will give you a yellow cake but a completely different flavour. If saffron is out of reach, a Persian rice dish with barberries or dill is a better use of your ingredients.","Can I make tahchin without saffron?",{"answer":404,"question":405},"No. Any ovenproof dish that you can turn out from works — a heavy round cake tin, a glass baking dish, or a non-stick ovenproof pan. A springform tin makes release easier but can leak butter into the oven, so put a tray underneath it. What matters much more is that the dish is well greased and preheated.","Do I have to use a springform tin?",{"answer":407,"question":408},"Yes, and it is the usual approach for a dinner party. Assemble it completely in its dish, cover, and refrigerate for up to 24 hours, then bake straight from the fridge with about 15 minutes added to the cooking time. Baked tahchin also reheats well in the oven, unlike almost every other Persian rice dish.","Can I prepare tahchin in advance?",[410,411,412,413,414,415],"Use thick, strained yogurt. Runny yogurt adds water, and water is the enemy of a crisp crust — if yours is thin, drain it in a sieve for an hour first.","Parboil the rice for 5 to 6 minutes only. Bite a grain: it should bend without snapping but still have a firm white core. It will finish cooking in the oven.","Grind the saffron with a pinch of sugar in a mortar before steeping it. Whole threads dropped into liquid release maybe half their colour.","Get the oil or butter genuinely hot in the dish before adding the rice. Cold fat under cold rice is how crusts stick.","Cover tightly with foil for the first hour so the rice steams, then uncover only if the top needs colour. Steam is what cooks the middle.","Rest the baked tahchin for 10 to 15 minutes before turning it out. Straight from the oven the crust is still fragile and will tear.","🍚","Tahchin is what happens when a Persian cook decides that tahdig — the crisp crust at the bottom of the rice pot — should not be a bonus layer but the entire dish. Parboiled long-grain rice is folded through a mixture of thick yogurt, egg yolks and bloomed saffron, packed over shredded poached chicken, and baked slowly until the outside sets into a burnished orange shell while the inside stays soft, tangy and fragrant. Turned out whole and cut in wedges, it looks like a savoury cake and eats like one: crunchy edge, creamy middle, saffron running through everything. It is the dish Iranian families bring out when they want to impress, and it is genuinely difficult to get perfect.","The name is literal — tah means bottom, chin means arranged — and it describes a technique of deliberately building a layered rice dish from the bottom of the pot upwards. Historically tahchin was cooked in a heavy pot on the stovetop over the lowest possible heat for well over an hour, which demanded both patience and a cook who could judge the crust by smell and by the sound of the fat underneath. The modern oven version, baked in a tin or a glass dish, is easier to control and is now the standard for home cooks, though stovetop purists will tell you the crust is never quite as good.\n\nWhat separates tahchin from every other Persian rice dish is the binder. Yogurt and egg yolks coat the parboiled grains, and in the oven that coating sets into something between a custard and a crust, holding the whole thing together firmly enough to invert. Saffron does the colouring, and this is one of the few dishes where the quantity really matters: too little and the cake comes out pale yellow and bland, and there is nothing else in the recipe to hide behind. Chicken is the classic filling, poached with onion and saffron and then shredded, but lamb, aubergine and even spinach versions all exist and are equally traditional in different households.\n\nTahchin has a reputation as a showpiece, and it earns it because the failure modes are visible. If the rice is boiled a minute too long it turns to paste in the mould; if the dish is not greased and heated properly the crust sticks and the cake tears when you turn it out; if the oven is too hot the top browns before the centre sets. Iranians serve it at parties, at Nowruz and at weddings precisely because a perfect turnout — one clean flip, an unbroken orange dome, steam rising from the crack when you cut it — is understood by everyone at the table as a display of skill.","Tahchin keeps 3 days refrigerated and is one of the few rice dishes that reheats genuinely well, because the yogurt and egg hold the structure. Reheat wedges in a moderate oven for 15 minutes rather than in the microwave, which softens the crust into something limp. It can be assembled in its dish up to a day ahead and baked from cold, adding about 15 minutes to the time. Freezing is possible but the crust never fully recovers its crispness on thawing.",[421,422,423,424],"Parboils the rice to the exact stage it needs — bendable but still hard in the middle — so it does not turn to paste during a long bake.","Uses egg yolks only, not whole eggs, which is what gives the crust its rich colour and stops the cake tasting like an omelette.","Preheats the fat in the dish before the rice goes in, the trick that makes the cake release cleanly.","Gives you the rescue plan for a stuck crust, because even experienced cooks lose one occasionally.",[426,427,428,429],"Ovenproof round dish or springform tin, about 24 cm","Large pot for parboiling rice","Sieve or colander","Mortar and pestle for the saffron",{"fat":431,"carbs":432,"fiber":433,"protein":434,"calories":435,"estimated":8},23,70,2,33,620,[437],"Wedges cut at the table with a bowl of yogurt and cucumber, torshi pickles, and a green salad to cut the richness.",[439,442,445],{"name":440,"description":441},"Tahchin-e bademjan","Layered with roasted aubergine instead of meat. Vegetarian, slightly smokier, and a standard household version rather than an adaptation.",{"name":443,"description":444},"Stovetop tahchin","The older method: the same mixture packed into a heavy non-stick pot and cooked on the lowest heat for around 90 minutes with a cloth-wrapped lid. Harder to judge but many cooks insist the crust is superior.",{"name":446,"description":447},"Tahchin with lamb","Made with lamb shoulder braised until it shreds, often with a little cinnamon in the poaching liquid. Richer and better suited to winter than the chicken version.",[449,455,458,463,468,473,478,483,486,490,492,494,497],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"basmati-rice","long-grain basmati rice, rinsed until the water runs clear","g","For the rice",{"qty":433,"name":456,"unit":457,"group":454,"noScale":8},"salt, for the parboiling water","tbsp",{"qty":459,"ref":460,"name":461,"unit":453,"group":462},700,"chicken","boneless chicken thighs","For the filling",{"qty":464,"ref":465,"name":466,"unit":467,"group":462},1,"onion","onion, halved","piece",{"qty":469,"ref":470,"name":471,"unit":472,"group":462},0.5,"turmeric","ground turmeric","tsp",{"qty":474,"ref":475,"name":476,"unit":453,"group":477},300,"yogurt","thick strained yogurt","For the binding mixture",{"qty":479,"ref":480,"name":481,"note":482,"unit":467,"group":477},3,"eggs","egg yolks","yolks only — whites make the cake rubbery",{"qty":464,"ref":484,"name":485,"unit":472,"group":477},"saffron","saffron threads, ground and steeped in 4 tbsp hot water",{"qty":487,"ref":488,"name":489,"unit":453,"group":477},80,"butter","butter, melted",{"qty":464,"name":491,"unit":472,"group":477},"fine salt",{"qty":479,"name":493,"unit":457,"group":477},"sunflower oil, for the dish",{"qty":479,"name":495,"unit":457,"group":496,"optional":8},"dried barberries (zereshk), rinsed","To finish",{"qty":433,"ref":498,"name":499,"unit":457,"group":496,"optional":8},"pistachios","slivered pistachios",[501,505,509,514,517,521,525,530],{"text":502,"title":503,"timerSeconds":504},"Rinse the rice in several changes of cold water until it runs clear, then cover with cold water, add a tablespoon of salt and leave to soak for at least 2 hours. Soaked grains stay long and separate instead of breaking during the parboil.","Soak the rice",7200,{"text":506,"title":507,"timerSeconds":508},"Simmer the chicken thighs with the halved onion, turmeric and a teaspoon of salt in just enough water to cover for 25 minutes, until cooked through. Lift out, cool slightly, and pull the meat into thick shreds. Keep a ladle of the poaching liquid.","Poach and shred the chicken",1500,{"tip":510,"text":511,"title":512,"timerSeconds":513},"This is the step that decides the texture. Thirty seconds too long and the finished cake will be stodgy.","Bring a large pot of well-salted water to a hard boil, drain the soaked rice and tip it in. Boil for 5 to 6 minutes, then test a grain: it should bend without snapping but still show a firm white core when you bite it. Drain immediately and rinse briefly with lukewarm water to stop the cooking.","Parboil the rice to the bendable stage",330,{"text":515,"title":516},"Whisk the yogurt, egg yolks, most of the saffron water, half the melted butter and the salt in a large bowl until smooth and a strong orange colour. Fold in about a third of the drained rice, turning gently with a spatula so the grains stay whole and get evenly coated.","Make the saffron yogurt mixture",{"tip":518,"text":519,"title":520},"Press only the bottom layer. Packing the top makes a dense cake instead of a crisp shell over fluffy rice.","Pour the oil and remaining butter into the baking dish and put it in a 180C oven for 5 minutes until the fat is hot and shimmering. Spread the saffron-coated rice evenly across the base and press it down firmly, then scatter over the shredded chicken with a spoonful of its poaching liquid, and cover with the remaining plain rice, mounded loosely and not pressed.","Heat the dish and build the layers",{"text":522,"title":523,"timerSeconds":524},"Cover the dish tightly with foil and bake at 180C for 60 minutes, then remove the foil and bake for a further 20 to 30 minutes, until the edges have pulled away from the dish and you can hear a faint sizzle from the fat underneath. The visible top should be set and pale gold.","Bake covered, then uncover",3600,{"tip":526,"text":527,"title":528,"timerSeconds":529},"If patches of crust stay behind, lift them out with a spatula and lay them back on top. Nobody in Iran considers this a failure.","Take the dish out and leave it to stand for 10 to 15 minutes — the crust firms as it cools slightly and releases much more willingly. Run a thin knife around the edge, lay a large plate over the top and invert in one confident movement.","Rest, then turn out",900,{"text":531,"title":532},"Fry the rinsed barberries in a knob of butter for 30 seconds until they plump and turn glossy, then scatter them over the orange dome with the pistachios. Cut into wedges at the table so everyone sees the steam come out of the first cut.","Finish and serve","tah-CHEEN",[535,539,543],{"note":536,"swap":537,"original":538},"All three are traditional. Aubergine tahchin is common in Iranian homes and needs the slices salted and roasted first so they do not water down the rice.","Slow-cooked shredded lamb shoulder, or roasted aubergine slices for a vegetarian version","Poached chicken",{"note":540,"swap":541,"original":542},"Barberries are sharper and less sweet than either substitute, so use a little less if you swap in cranberries. Rinse and fry them briefly in butter before scattering.","Dried sour cherries, or dried cranberries roughly chopped","Barberries (zereshk)",{"note":544,"swap":545,"original":546},"Do not use low-fat yogurt — the fat contributes to the crust and the reduced version is more likely to weep water into the rice.","Full-fat Greek yogurt, or plain yogurt drained in a sieve for an hour","Thick strained yogurt","persian-tahchin","Tahchin (Persian Saffron Yogurt Rice Cake)","Tahchin","ته چین","iran",6,40,90,15,"hard",[558],"main",[560,561],"gluten-free","halal-friendly",[451,475,484,460],[564,567,569,571],{"alt":565,"src":566},"Golden Persian tahchin rice cake turned out whole, with a crisp saffron crust and a wedge cut to show the chicken layer","\u002Fimages\u002Frecipes\u002Fpersian-tahchin\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fpersian-tahchin\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fpersian-tahchin\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fpersian-tahchin\u002Fhero-1x1.jpg",[574,575,576,577,578,579],"tahchin","persian rice cake","saffron rice","yogurt rice","iranian chicken rice","tahdig","2026-08-20","dishroute-kitchen","Parboiled rice bound with thick yogurt, egg yolks and saffron, layered over shredded chicken and baked until it turns out whole as a deep golden cake with a crisp, glassy crust.",{"en":584},"\u002Frecipe\u002Fpersian-tahchin",{"items":586,"total":865,"page":464,"limit":866,"hasMore":867},[587,621,656,686,716,748,775,804,831,841],{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":551,"baseServings":552,"prepMinutes":592,"cookMinutes":593,"difficulty":594,"course":595,"diet":597,"mainIngredients":599,"images":604,"keywords":614,"publishedAt":580,"updatedAt":580,"authorSlug":581},"ash-e-reshteh","Ash-e Reshteh (Persian Noodle, Bean and Herb Soup)","Ash-e Reshteh","آش رشته",30,75,"medium",[596,558],"soup",[598],"vegetarian",[600,601,602,603],"chickpeas","lentils","spinach","mint",[605,608,610,612],{"alt":606,"src":607},"Bowl of thick dark green Persian ash-e reshteh soup swirled with pale kashk, crisp fried onions and mint oil","\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-1x1.jpg",[615,616,617,618,619,620,598],"ash-e reshteh","persian noodle soup","kashk","nowruz","herb soup","iranian bean soup",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"romanized":624,"countrySlug":551,"region":626,"baseServings":552,"prepMinutes":592,"cookMinutes":627,"restMinutes":474,"difficulty":628,"course":629,"diet":631,"mainIngredients":634,"images":639,"keywords":649,"publishedAt":580,"updatedAt":580,"authorSlug":581},"faloodeh","Faloodeh (Shirazi Frozen Rose and Noodle Sorbet)","Faloodeh","فالوده","Shiraz, Fars province",20,"easy",[630],"dessert",[632,598,560,633],"vegan","dairy-free",[635,636,637,638],"cornstarch","rose-water","lime","sour-cherry",[640,643,645,647],{"alt":641,"src":642},"Glass of Persian faloodeh, white frozen starch noodles in icy rosewater syrup with lime and sour cherry syrup","\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-1x1.jpg",[622,650,651,652,653,654,655],"persian dessert","shiraz","rosewater sorbet","frozen dessert","iranian sweets","sour cherry",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":551,"region":661,"baseServings":662,"prepMinutes":627,"cookMinutes":663,"difficulty":594,"course":664,"diet":665,"mainIngredients":666,"images":669,"keywords":679,"publishedAt":580,"updatedAt":580,"authorSlug":581},"persian-fesenjan","Fesenjan (Persian Walnut and Pomegranate Stew)","Fesenjan","خورش فسنجان","Gilan",4,150,[558],[633,560,561],[667,668,460],"walnuts","pomegranate-molasses",[670,673,675,677],{"alt":671,"src":672},"Dark mahogany Persian fesenjan stew of chicken in walnut and pomegranate sauce, scattered with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-1x1.jpg",[680,681,682,683,684,685],"fesenjan","walnut stew","pomegranate molasses","persian khoresh","iranian chicken stew","gilan",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":551,"baseServings":662,"prepMinutes":592,"cookMinutes":691,"difficulty":594,"course":692,"diet":693,"mainIngredients":694,"images":699,"keywords":709,"publishedAt":580,"updatedAt":580,"authorSlug":581},"persian-ghormeh-sabzi","Ghormeh Sabzi (Persian Herb and Dried Lime Stew)","Ghormeh Sabzi","قورمه سبزی",165,[558],[633,560,561],[695,696,697,698],"lamb","parsley","cilantro","fenugreek",[700,703,705,707],{"alt":701,"src":702},"Dark green Persian ghormeh sabzi stew with lamb, kidney beans and a whole dried lime, served beside saffron rice","\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-1x1.jpg",[710,711,712,713,714,715,698],"ghormeh sabzi","persian herb stew","dried lime","iranian stew","khoresh","lamb stew",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"romanized":719,"countrySlug":551,"region":721,"baseServings":552,"prepMinutes":722,"cookMinutes":723,"restMinutes":724,"difficulty":594,"course":725,"diet":727,"mainIngredients":729,"images":731,"keywords":741,"publishedAt":580,"updatedAt":580,"authorSlug":581},"persian-halim","Halim (Persian Wheat and Lamb Breakfast Porridge)","Halim","حلیم","Nationwide, sold at dawn in Tehran",25,240,720,[726],"breakfast",[561,728],"nut-free",[695,488,730,465],"cinnamon",[732,735,737,739],{"alt":733,"src":734},"Bowl of Persian halim wheat and lamb porridge topped with melted butter, cinnamon and sugar","\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-1x1.jpg",[742,743,744,745,746,747,695],"halim","persian breakfast","wheat porridge","iranian food","ramadan","gandom",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"countrySlug":551,"baseServings":662,"prepMinutes":592,"cookMinutes":555,"restMinutes":753,"difficulty":594,"course":754,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":580,"updatedAt":580,"authorSlug":581},"persian-kabab-koobideh","Kabab Koobideh (Persian Minced Lamb Skewers)","Kabab Koobideh","کباب کوبیده",60,[558,755],"street-food",[633,560,561],[695,465,484,758],"sumac",[760,763,765,767],{"alt":761,"src":762},"Charred Persian kabab koobideh skewers of minced lamb beside saffron rice and a blistered grilled tomato","\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-1x1.jpg",[770,771,772,773,774,576],"kabab koobideh","persian kebab","minced lamb skewers","charcoal grill","iranian barbecue",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":551,"baseServings":552,"prepMinutes":722,"cookMinutes":780,"restMinutes":781,"difficulty":628,"course":782,"diet":785,"mainIngredients":786,"images":788,"keywords":798,"publishedAt":580,"updatedAt":580,"authorSlug":581},"kuku-sabzi","Kuku Sabzi (Persian Herb Frittata)","Kuku Sabzi","کوکو سبزی",35,5,[783,558,784],"appetizer","snack",[598,560],[480,696,697,787],"dill",[789,792,794,796],{"alt":790,"src":791},"Wedges of deep green Persian kuku sabzi herb frittata studded with walnuts and red barberries on a board","\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-1x1.jpg",[799,800,618,801,598,802,803],"kuku sabzi","persian herb frittata","barberries","iranian eggs","herb cake",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"countrySlug":551,"region":661,"baseServings":662,"prepMinutes":555,"cookMinutes":553,"difficulty":628,"course":809,"diet":811,"mainIngredients":812,"images":816,"keywords":826,"publishedAt":580,"updatedAt":580,"authorSlug":581},"mirza-ghasemi","Mirza Ghasemi (Persian Smoked Eggplant and Egg)","Mirza Ghasemi","میرزا قاسمی",[783,810],"side",[598,560,633],[813,814,815,480],"eggplant","tomato","garlic",[817,820,822,824],{"alt":818,"src":819},"Shallow dish of Persian mirza ghasemi, dark smoked eggplant mashed with tomato and garlic with ribbons of set egg","\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero.jpg",{"alt":818,"src":821},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-16x9.jpg",{"alt":818,"src":823},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-4x3.jpg",{"alt":818,"src":825},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-1x1.jpg",[827,828,829,685,815,598,830],"mirza ghasemi","smoked eggplant","persian appetizer","aubergine dip",{"slug":547,"title":548,"shortTitle":549,"nativeName":550,"countrySlug":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":832,"diet":833,"mainIngredients":834,"images":835,"keywords":840,"publishedAt":580,"updatedAt":580,"authorSlug":581},[558],[560,561],[451,475,484,460],[836,837,838,839],{"alt":565,"src":566},{"alt":565,"src":568},{"alt":565,"src":570},{"alt":565,"src":572},[574,575,576,577,578,579],{"slug":579,"title":842,"shortTitle":843,"nativeName":844,"countrySlug":551,"baseServings":552,"prepMinutes":555,"cookMinutes":593,"restMinutes":845,"difficulty":594,"course":846,"diet":847,"mainIngredients":848,"images":850,"keywords":860,"publishedAt":580,"updatedAt":580,"authorSlug":581},"Tahdig (Persian Crisp Saffron Rice Crust)","Tahdig","ته دیگ",120,[810],[598,560],[451,484,488,849],"potato",[851,854,856,858],{"alt":852,"src":853},"Golden Persian tahdig rice crust turned out whole onto a plate, cracked open to show crisp saffron-stained rice","\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero.jpg",{"alt":852,"src":855},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-16x9.jpg",{"alt":852,"src":857},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-4x3.jpg",{"alt":852,"src":859},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-1x1.jpg",[579,861,576,862,863,864],"persian rice crust","crispy rice","iranian rice","chelo",10,24,false,1788563787413]