Ash Reshteh & Tah-Chin (Tahcheen) – How to videos

by on October 20, 2010

Ash-Reshteh-VideoCoverThree videos show you how to cook Ash Reshteh and Tahcheen like a pro. KShar prepares both Ash Reshteh and Tahcheen in one session. Both dishes are very popular Persian food items.

Lets get started… shall we?

Now lets put it all together…

And finally the presentation…

So what was your favorite part? Do you do this differently? Leave me a comment here and let me know. Are you ready to do this? Until next time…Keep it cooking!

There are currently comments.


Jamak October 20, 2010 at 7:18 pm

I wish I could smell and taste this food through my monitor as I watch the videos.

KShar October 20, 2010 at 11:48 pm

i wish you could too, follow the process, and cook it. i am sure you will do fine. keep it cooking

afy October 22, 2010 at 7:02 pm

thanks for your helpful video
but i have a few questions, do you leave the lentils in water prior to this? if so for how long?
also could u provide a written recipe.. mostly of much of each ingredient you used for the aash???

KShar October 23, 2010 at 9:47 pm

hello afy, no i boil the lentils. take one cup of lentils for every two cup of rice. boil in water for 15 min. after the water comes to boil. then mix it with rice 2 min. before you drain the rice.
for aash. it all depends on how much you want to cook, this is for 6 people. one cup of lentils, half a cup of carbanzo beans and half a cup of kidney beans ( the last two beans are from the can) seven cups of water and half a pound of forozen spenich, one bunch of green onion.(cut and use the whole thing) one bunch of parsly washed and chopped. half a pound of reshteh. fried onion and garlic and mint to taste. good luck and let me know how it turned out. keep it cooking.

bahram November 5, 2010 at 7:58 pm

very informative, but how long do you cook the tachin and what temp.thanks

KShar November 6, 2010 at 3:33 am

thank you bahram jon. you leave the rice on medium heat for 30 min. if you want a thicker tadig. leave it on medium low heat for 45 min. keep it cooking

pouran July 24, 2011 at 11:12 pm

How do make the kashk. Please I need to learn. Thanks

Shayan August 29, 2011 at 2:28 am

Dear kshar:

I am also interested to know how you make your own kashk? because we do not have any Iranian market in our city or around here , so this would help us and save us a lot of time!

thanks for your time and effort

KShar August 29, 2011 at 11:23 pm

Hi Shayan jon, here it goes. get plain yogurt and store it for two days in room temperature do it becomes sour, then place it in blender with half a cup of water and one ts salt, mix it for five min., then boil it till it gets thick and drain it through chessecloth, two layers and let the liquid drain. now you have kashk. roll it in balls, or any shape you like and let it dry. good luck my

Shayan August 30, 2011 at 12:58 am

Thanks a lot

Steven Hojjati October 3, 2011 at 3:56 am

Hi Kshar, In the begining of this video. you mentioned that If you want to know how to cook rice or chicken go to the videos that show you how to do them. I browsed the list of the cooking videos, but couldn’t find those 2 videos . I appreciate if you could tell me which ones you were refering to.

KShar October 3, 2011 at 8:54 pm

Thank you Steven, please search for Zereshk polo. and you will find it there, any more question please let me know.

Niloofar December 15, 2011 at 6:25 am

Hi,Kshar…. Thanks for sharing these wonderful videos. I appreciate everything you do here and it taught me a lot. However, would it be possible for you to add a list of the ingredients for every recipe you make? It would really be very helpful. Hope you’ll consider my suggestion. Thank you. Looking forward to more new recipes. :)

maryam December 29, 2011 at 3:36 am

i made tah chin for christmas! i prefer to make mine in the oven in a pyrex dish and i serve the chicken on the side. when you make it in the oven you get a nice brown tahdig all over. you can also make it in individual portions in large muffin tins. thank you k shar, everything looks DELICIOUS!!!!

mo February 12, 2012 at 8:57 am

Very good receipes but try to improve the lighting of your video in your kitchen. thanks

KShar February 15, 2012 at 3:29 am

Thank you sir,

olga February 15, 2012 at 4:42 pm

Dear Kshar!
Your cooking style , your voice, your kindness, your good Energy, your warm answers for questions – all of these are bringing tears to my eyes!
You are such a Bless person!
Thanks a lot for your GREAT job – make people more friendly and nice, listening to you and see you cooking!

I love Persian food!

I will make Ash Reshteh & Tah-Chin for my Family in Your name and in name of my Iranian Friends!

God bless You and your Hands!

KShar February 16, 2012 at 2:29 am

Thank you so much Dear Olga I am here for you and go for it my friend. keep it cooking.

Hashem May 14, 2013 at 3:08 am

Hello my fellow Iranians. I just wanted to share with you all that you could replace Fetticini Alfredo Sauce for Kashk. One of the ingredients in it is Whey which I think is the same as our own good old kashk, or at least it gives it the same taste and it also make your ash creamer mixed in.

Enjoy !!!

KShar May 20, 2013 at 9:27 pm

thank you Hashem jon, keep it cooking

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