Tahchin Morgh (Chicken) – Baked

by on September 22, 2011

A while ago we posted an article on How to Cook Persian Tahchin. One of you asked KShar to show us how to make this same dish in the oven. Well, KShar delivered!
Watch these videos and learn how to make Tahchin Morgh (Chicken) in the oven. After you’ve watched the videos, be sure to post a comment. KShar personally reads every comment and answers your questions.

Here are some pictures of the finished product.

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There are currently comments.


Sara K September 23, 2011 at 11:48 pm

Can you please tell us how much yougart and how many cups of rice you added?
thank you!

KShar September 25, 2011 at 1:24 am

hello, for every two cups dry rice you need one cup of yougart. Keep it cooking

Aida October 18, 2011 at 8:33 pm

Hello :)
Thank you for teaching us how to make it in the oven… We have an International Bazaar next week and I’m going to make Tahchin for that. Can you tell me how many cups of dry rice and how much chicken you used for that size of pyrex in the video? I will use the 2 to 1 cup proportion of rice to yogurt that u mentioned in the last comment and I will follow the amount of egg and onion that u used in the blender for that dish.

KShar October 20, 2011 at 6:55 pm

Hi Aida, thank you for your comment. I used 3/4 of a whole kitchen, but this its a matter of taste, if you dont like too much meat , put less. keep it cooking

anoush December 23, 2011 at 5:41 am

Dear Kshar Jaan
Thanks for all the info, I really enjoyed your demos and learned a lot from your instructions.
Thank you
Anoush Khatir

KShar December 29, 2011 at 8:05 pm

Merci, anoush aziz, you are kind and good to have you on the list.

nancy February 18, 2012 at 5:42 am

Hi kshar
this is really good , you always have nice smile, and beside your carecter its because of using zaferan in your food which i like that.
take care

KShar February 19, 2012 at 5:16 am

Hi Nancy, thank you for your kindness.

Ross Peressini February 19, 2012 at 5:38 pm

Great reason. I love to see clearly Marcy

KShar February 20, 2012 at 7:29 pm

Hello Ross, we all do, don’t we? good to hear from you.

nahal March 4, 2012 at 7:01 pm

Hi Kshar, this looks great like your other recipes. I was just wondering how many pounds of chicken did you use and what are the proportions of rice, yogurt and eggs to the chicken? I’m not as experienced as you are so sometimes specially with new dishes that I make I would like to no the exact recipe first:) Thank you!

KShar March 5, 2012 at 3:21 am

Hello Nahal jon, this all depends on how much meat you like in your tahchin, what I make is for 4 to 6 people. 3 cups of rice two pounds of chicken, three cup of yogurt one eggs one tb spoon of lime juice, one small onion, salt and pepper to your liking. Good luck and let me know how it turned out, you are going to love it. keep it cooking.

sevin March 6, 2012 at 4:55 am

hi keshar joon thanks it looks yummy ,i have a question , u put this in the oven for 45 minutes ,can i also know the oven temprature ? (fahrenheit)

KShar March 6, 2012 at 11:15 pm

put it on 350 make sure the oven is preheated

nahal March 6, 2012 at 5:29 am

Thank you K-shar, I will let you know! Just one question, you used two eggs right??

KShar March 6, 2012 at 11:14 pm

You use one to two eggs depend on cooking 2 cups or 3 cups of rice.

Istfan May 15, 2012 at 8:33 pm

Salaam KShar! I’m a technical person just learning to cook and not so good at estimating. Specifically how much salt and how much pepper would you say I should use in the sauce mixture? I noticed you added both salt and pepper again while mixing in the yogurt. Also, how do you make your saffron water? My cookbook says to use 1 part saffron for 6 parts water. Merci!

Firouzeh August 30, 2012 at 4:18 am

I loved you video, specilay making tahchin morgh! I have always wanted to learn how to make it! thanks for your video.

KShar August 31, 2012 at 2:59 pm

Any time, keep it cooking

daniella October 17, 2012 at 5:54 pm

I was just wondering if there is a way to make this dish without the yogurt?

daniella October 17, 2012 at 5:58 pm

i basically want it dairy free.

KShar October 18, 2012 at 2:03 am

Ok, tell me what you like about tah chi, then i will try to create some thing new for you. thank you and keep it cooking.

KShar October 18, 2012 at 2:01 am

No danniella, tell me what is your problem with Yogurt, and i will see if i can substitute it with some thing else for you

shiva December 20, 2012 at 6:14 am

Hi dear Khar ;
we enjoyed this tahchin, i’m getting interested in cookin’ …………..:-D
do you have any video for “kabab hoseyni” in future ??????
mine lacks something,I don’t know what!
Thanx a lot

KShar December 22, 2012 at 3:54 am

Hi Shiva jon, kabab digi, or hosani, i have it in my Kabob DVD, and unfortunately can not give
recipe since people have bought the DVD and wont be fair to them. hope you understand. keep it cooking.

shiva December 22, 2012 at 8:00 pm

dear Kshar,
yes ,of course I understand
i meant kabab hoseyni …kababs in wooden skewers . anyway ,thank you again for your recipes. ;-D

Donna January 29, 2013 at 3:52 am

hello , thank you so much for the video i made tahchin for the first time and it was great , thank you for your easy and helpful recipe.

KShar January 31, 2013 at 4:01 am

Dear Donna, good for you, keep it cooking.

marzieh December 15, 2013 at 5:27 pm

thanks for your teaching how to cook this great persian food
thats my email erta.felicita@yahoo.com thank you again

Sasan E December 25, 2013 at 1:48 pm

Hi and thanks for your recipe.
What kind of kitchenware is best for making tahchin on the stove? does it have to be teflon?


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